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
1 Tbsp. flour
6 apples, peeled, cored and cut into 1/2 inch cubes
3/4 cup flour
1/3 cup light brown sugar
3 Tbsp. granulated sugar
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.
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.