Streusel Apple Pie 2012 Professional Apple CRUST 2 cups sifted all-purpose flower 1 cup Crisco butter, cold 1/2 teaspoon salt 1 teaspoon white sugar 1/4 to 1/2 cup whipping cream 1 teaspoon vinegar Preheat oven to 350°F. Combine flour, salt, and 1 teaspoon sugar together in mixing bowl. Add Crisco butter (must be cold) and cut into crumb size bits using a pastry fork or by using 2 (butter) knifes working in a criss-cross motion. Add vinegar to whipping cream, then add to flour mixture. Mix until you have a nice sticky clay substance. Roll out pastry for bottom crust and line a 9-inch pie plate. FILLING 6 to 8 cups peeled, cored, and thinly sliced tart apples (6 to 8 apples) 3/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 2 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 egg white, lightly beaten 1/4 cup butter Peel apples and thinly slice. In a large bowl, combine apple slices, the 3/4 cup brown sugar, cinnamon, nutmeg, and cornstarch; stir. Allow to stand for 15 minutes. Mix in lemon juice. Brush inside of bottom crust with egg white to moisture-proof crust. Arrange apple slices in pie shell in flat, snug layers. Create a higher mound of apple slices in center because apples cook down as they bake. Pour juices from bowl over apples; dot with butter. STREUSEL TOPPING 1 cup flour 3/4 cup brown sugar 1/4 tsp salt 1/4 lb butter (1 stick) 1/2 cup walnuts In a mixing bowl, add flour, salt, brown sugar, and walnuts, mixing well. Finally add 100% butter and incorporate until you have a coarse meal mixture. It should resemble small peas. Pour this crumb mixture over the apple filling. Cover with foil and bake for 1 hour. After 1 hour, remove foil and bake for another 45 to 50 minutes.