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Apple Pie with Cinnamon Streusel Topping

Apple Pie with Cinnamon Streusel Topping

Ingredients:
  • 1 refrigerated or frozen pie shell, thawed
Topping:
  • 1 cup all-purpose flour
  • ? cup granulated sugar
  • ? cup brown sugar
  • 11/2 teaspoons ground cinnamon
  • Pinch salt
  • 1/2 cup (1 stick) cold unsalted butter, diced
Filling:
  • 11/4 pounds Granny Smith apples (3 to 4 medium apples)
  • 11/4 pounds Macintosh apples (3 to 4 medium apples)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Makes 1 9" pie

The fresher the apples, the better the pie. Because it's impossible to know how long supermarket apples have been stored, use local apples whenever you can. Instructions:
1. Preheat oven to 400° F; set oven rack to center position. Prick prepared pie shell all over with a fork and line with parchment paper; weight down with pie weights or uncooked rice. Bake 10 minutes. Remove weights and paper and bake 5 minutes, until golden. Transfer to wire rack to cool. Lower oven temperature to 375° F.
2. For topping: In a food processor, blend flour, white and brown sugars, cinnamon, and salt. Add diced butter; pulse until mixture resembles wet sand. 3. For filling: Peel, core, and cut apples into thin slices. In a large bowl, toss apples with ½ cup granulated sugar, 2 tablespoons flour, salt, cinnamon, and nutmeg. Pour into cooled pie shell, mounding apples in center. Sprinkle topping evenly over apples, mounding if needed. 4. Place pie on a baking sheet and bake 40 minutes. Reduce oven temperature to 350° F. Cover topping with foil to prevent over browning. Bake 30 to 40 minutes longer, until juices bubble and topping is crisp and golden. Transfer to wire rack to cool.
Tip:

Always refrigerate apples to keep them fresh and crisp. Recipe from " Debbie Macomber's Cedar Cove Cookbook."

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