Quarter, core, and peel apples. Cut into meduim-sized wedges. Melt butter in large non-stick skillet over medium heat. Add apples. Cover with lid; cook; stirring occasionally, 10 to 12 minutes until apples are tender and not mushy.

Combine sugar, cinnamon, nutmeg in bowl. Mix into apples. Combine cornstarch and water in cup until smooth. Add to skillet. Cook, stirring until bubbly, 1 minute. Remove from heat. Stir in lemon juice. Pour into plastic-wrap-lined 9-inch pie plate. Let cool. Wrap. Freeze.

To assemble pie

Place streusel ingredients in blender and mix until well blended.

Place rack in lower third of oven. Remove frozen filling from freezer; unwrap. Place filling in crust; place on baking sheet. Sprinkle with streusel topping. Bake in preheated oven 450F oven 25 minutes. Reduce temperature to 375F. Tent pie loosely with foil. Bake 30 minutes. Cool pie on rack to room temperature.