Apple Pie with Streusel Topping
| Makes 1 (8 to 9-inch) pie |
This is a wonderful dessert for autumn or whenever you can purchase fresh apples at your
local farmers' market or supermarket. We prefer to use McIntosh apples in our pies but
you can use any tart apple variety, such as Gravenstein, Granny Smith, Pippins, or Winsap.
local farmers' market or supermarket. We prefer to use McIntosh apples in our pies but
you can use any tart apple variety, such as Gravenstein, Granny Smith, Pippins, or Winsap.
| Mangia Bene Pasta |
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Single Crust Pastry:
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces unsalted butter, cold and cut into cubes
1/4 to 1/2 cup ice water
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces unsalted butter, cold and cut into cubes
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar.
Add the butter cubes and pulse until the mixture looks like coarse cornmeal.
Add water, a little at a time, through the feed tube with the machine running.
Add water until the dough is just moist enough to hold together.
Form dough into a ball.
Flatten to a 1/2-inch thick round on a floured surface.
Roll out to a circle 1 inch larger than pie pan.
Transfer pastry to pie pan without stretching.
Turn under edges and crimp.
Refrigerate while preparing filling and topping.
Add the butter cubes and pulse until the mixture looks like coarse cornmeal.
Add water, a little at a time, through the feed tube with the machine running.
Add water until the dough is just moist enough to hold together.
Form dough into a ball.
Flatten to a 1/2-inch thick round on a floured surface.
Roll out to a circle 1 inch larger than pie pan.
Transfer pastry to pie pan without stretching.
Turn under edges and crimp.
Refrigerate while preparing filling and topping.
Apple Filling:
4 cups apples (peeled and cored), cut into coarse 1-inch chunks
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon butter
Combine apples, sugar, flour, cinnamon, and lemon in a bowl.
Toss lightly to mix.
Pour into pastry-lined pie pan.
Dot with butter.
Add Streusel Topping.
4 cups apples (peeled and cored), cut into coarse 1-inch chunks
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon butter
Combine apples, sugar, flour, cinnamon, and lemon in a bowl.
Toss lightly to mix.
Pour into pastry-lined pie pan.
Dot with butter.
Add Streusel Topping.
Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter
1/4 cup chopped walnuts
Confectioners' sugar (optional)
In a bowl, combine flour, brown sugar, and cinnamon.
Cut in butter until crumbly.
Stir in nuts.
Use your hands to form a crumb consistency.
Sprinkle evenly over apple filling.
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter
1/4 cup chopped walnuts
Confectioners' sugar (optional)
In a bowl, combine flour, brown sugar, and cinnamon.
Cut in butter until crumbly.
Stir in nuts.
Use your hands to form a crumb consistency.
Sprinkle evenly over apple filling.
To Bake:
Preheat oven to 425 degrees F.
Bake 40-45 minutes until filling bubbles near center.
Remove and cool to room temperature before serving.
Sprinkle top with confectioners' sugar before serving, if desired.
Preheat oven to 425 degrees F.
Bake 40-45 minutes until filling bubbles near center.
Remove and cool to room temperature before serving.
Sprinkle top with confectioners' sugar before serving, if desired.
This recipe was revised and updated on 9/29/09
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