STREUSEL APPLE PIE BY LEAH B. THIBAULT
2 cups flour
1 tsp. salt
2/3 cup shortening
6 full Tbl cold water
6 apples of choice ( I love jonagolds and cortlands, but a misture of 2-3 kinds is best).
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar
2 Tbl lemon juice
2 Tbl corn starch
3 Tbl butter (softened)
1/3 cup flour
1/4 brown sugar
Preheat oven to 400°F
Make crust by mixing together flour and salt. Cut shortening into flour mixture with a pastry cutter or some forks. Add cold water until dough holds together. Form dough into two flattened balls, wrap in plastic wrap and store in fridge until filling is prepared.
Peel, core, and slice apples. In a large bowl, mix apples, lemon juice, sugar and spices. Add corn starch, increasing or decreasing the amount based on the juiciness of the apples, until a thin sauce is formed from the juices. Set filling aside.
Removed chilled dough from fridge and roll out into a top and bottom crust.
Place bottom crust in 9 inch round pie pan (metal or glass) and fill with apples, heaping up in center. Cover apples with top crust. Top can be latticed or vented with several cuts through the top.
For streusel, cut together softened butter, flour and brown sugar with a fork until crumbly. Sprinkle streusel over top of pie.
Bake pie for 60-70 minutes or until filling bubbles and top is brown.
Cool, slice and enjoy!
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