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Prep Time60min
Total2hr45min
Servings8
Ingredients13
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Ingredients
Crust
1
cup Gold Medal™ All Purpose Flour
1/2
teaspoon salt
1/3
cup plus 1 tablespoon shortening
2
to 3 tablespoons cold water
Filling
8
cups sliced cored peeled apples
1/2
cup granulated sugar
1/4
cup Gold Medal™ All Purpose Flour
1/4
teaspoon ground cinnamon
1
tablespoon lemon juice
Topping
1/2
cup unsalted butter, softened
1
cup Gold Medal™ All Purpose Flour
2/3
cup packed brown sugar
1
tablespoon granulated sugar
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Instructions
Step
1
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Step
2
Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
Step
3
In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
Step
4
In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
Step
5
Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
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Feel free to swap in a refrigerated rolled pie pastry for the bottom crust if scratch pastry making isn’t your thing. We recommend Pillsbury™ brand.
The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking. It’s a simpler finish for not only a pie but for coffee cakes, muffins, and bar cookies. Feel free to add a small spoonful of ground spice—cinnamon or an apple pie spice blend.
To flute pastry, place thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form decorative edge.
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