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Streusel-Topped Apple Pie Recipe

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This recipe for Streusel-Topped Apple Pie, by , is from Kitty's Kids Sweet Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Saletnik
Added: Sunday, November 18, 2007


1 9-in unbaked pie shell
2/3 cup flour
1/3 cup light brown sugar
1/3 cup butter
2 1/4 pounds tart cooking apples (about 7 cups sliced)
2/3 to 3/4 cup sugar
2 tbsp flour
3/4 tsp cinnamon
1/2 tsp nutmeg

-Preheat oven to 400

-Prepare the pie shell using your favorite recipe or mix, building up and crimpling the edges

-Refrigerate until ready to use

-For the topping, mix the flour with the brown sugar in a medium-sized bowl

-Cut in the butter until it resembles coarse meal, using a pastry blender or two knives

-Set aside

-For the filling, peel, core and cut the apples into thin slices

-As they are sliced put them into a bowl of cold water with a little lemon juice to prevent them from darkening

-When apples are sliced drain them well

-Taste one and if it is tart, use the full amount of sugar; if a little on the sweet side, use only 2/3 cup

-Mix the sugar, flour, cinnamon and nutmeg together

-Toss this mixture lightly with the apples

-Turn them into the chilled pie shell, spreading them as evenly as possible

-Sprinkle the topping mixture over the apples, patting it down evenly

-Place the pie on the middle rack of the oven

-Bake until apples are tender and juices bubble around the edges, from 45 - 60 minutes

Personal Notes:
Personal Notes:
Place some foil on the rack below the pie to catch any juices that might bubble over. Serve the pie either warm or at room temperature.




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