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Wednesday, December 12, 2012

Streusel Topped Apple Pie

I started writing this post right after Thanksgiving.  And now we're looking at Christmas.  The shame.  Good thing apple pie is appropriate for all holidays.


I've made a lot of apple pies, but this was a bit different.   We went to Friends-giving the weekend before the holiday and regular Thanksgiving, and I brought apple pie to both.  Although pastry crust is easy to make, I didn't want to do it twice, especially since Colin thinks the food processor is an evil demon sent to our house to scare him.  I made one batch of crust and opted for a streusel topping.  It's the best of apple pie and crisp combined.  Even after enduring the torture of the food processor, poor Colin is too young for pie.  I did sneak him a little bite of ice cream, though, and he seemed to forget the offense.

Streusel Topped Apple Pie

1/2 batch pate brisee (if you aren't making two pies, you can freeze the other crust)
3/4 cup light brown sugar
2 tsp lemon juice
1 tsp cinnamon
pinch salt
pinch nutmeg
1 Tbsp. flour
6 apples, peeled, cored and cut into 1/2 inch cubes

Streusel topping:
3/4 cup flour
1/3 cup light brown sugar
3 Tbsp. granulated sugar
pinch cinnamon
pinch salt
6 Tbsp. unsalted butter, cold and cut into small pieces

Preheat oven to 350 degrees.
In a large bowl, mix together the sugar, cinnamon, salt, nutmeg, flour and lemon juice.
Add the apples and toss until evenly coated.
Roll out the pastry dough and fit into a 9 inch pie plate.  Crimp the edges.
Pour the apples into the crust.
Prepare the streusel topping.
Combine the flour, sugars, cinnamon, salt and butter in a bowl.  Using your fingers (or a pastry blender) cut in the butter pieces until large clumps form.
Top apples with streusel.
Put pie on baking sheet (to catch any drips) and bake for one hour, or until apples are tender and bubbling and streusel is browned.







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