American Pie Council

Streusel Apple Pie

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.