Pies 103: Apple Streusel Pie
I know Thanksgiving is long gone, but I made – and consumed – so many delicious pies that now’s the first time I can even contemplate talking about pie again. I also didn’t take many pictures of this pie, which is a testament to how popular it was and how lazy I was feeling after baking six or seven pies in a 1 week timespan. In fact, there were almost not enough slices to go around… I had to keep making the slices smaller and smaller!
A few weeks ago on Twitter, I put out a call to borrow someone’s French rolling pin. I have a regular one, but I really want a French rolling pin (I hope my mom is reading this!). One follower, a writer for our local paper, responded with an offer to GIVE me one of her rolling pins. So off I dashed to the Enquirer’s offices downtown, where she gave me not only her rolling pin, but also her apple pie recipe! And can I just say it was totally awesome to meet a tweetfriend? 😀
I did modify her recipe, because I have to make it my own somehow. Not because I was a little afraid to make a double-crust pie, nope, not at all. I replaced the top crust with a layer of crumble topping. Really this turned out amazing, a combination of apple crisp and apple pie! My family said it might just become a new must-have pie at Thanksgiving, along the pumpkin and chocolate pecan. Why do we even do turkey anyway?!
Apple Struesel Pie
Prep Time: 20 minutes Cook Time: 40 minutes
- 1/2 Pie crust recipe – like my vodka pie crust!
For the filling:
- 6-8 apples, peeled, cored, and sliced – you’re supposed to use a mixture of different kinds. I used 2 each of Cortland, Mutsu, and Winesap (Winesap are just THE BEST even plain, imo)
- lemon juice, for tossing with the apples as you slice them to prevent browning
- 1 Tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup sugar
For the struesel (I kinda just made this part up):
- Scant 1/2 cup sugar
- 3/4 to 1 cup flour
- 6 to 7 Tablespoons butter
- Preheat the oven to 400F/205C.
- Press the pie crust into a deep-dish pie pan, and refrigerate.
- Toss the sliced apples, cinnamon, nutmeg, salt, and sugar together. Let sit for several minutes while you prepare the crumble topping.
- To make the crumble, mix the flour and sugar together. Rub in the butter (I do this with my fingers but you can use a food processor) until you have pea-sized clumps.
- Arrange the apple slices in the pie shell (okay, just dump them in), and pour any syrup over top.
- Strew the topping over the apples. Did you know the German word strueseln means ‘to strew’? Yup, those eight years I studied the language are really paying off.
- Place the pie pan on a baking sheet. This is very important unless you like scrubbing out the bottom of your oven. Bake for 40 minutes or until the top is golden brown and delicious looking.
- Cool for at least an hour before serving with ice cream or a little cream.
Now that Thanksgiving is over, it’s socially acceptable to listen to Christmas music so I can finally share some of my favorite music. When I was little, we’d start decorating the house the weekend after Thanksgiving because we had to get the stockings up in time for St. Nikolaus (I will say, one thing I learned as a German Studies major is that my family is a textbook example of German Catholic Christmas traditions). So we went hunting for a Christmas tree – arguing over who got to pick the tree, who got to cut it, and who really DID choose it; dragged the boxes up from the basement; and put some Christmas records on the record player. My mom’s favorite Christmas song was “Little Drummer Boy,” and we listened to over and over again because it was the only time all year we used the good record player.
So for my momma, who I called late at night to ask if she remembered who sang the version on the record, here is Johnny Mathis singing “Little Drummer Boy.” I love the old songs, like Johnny Mathis, Frank Sinatra, Dean Martin, and Perry Como. I am pretty weird, I know.
Oh, and here is a picture of my mom and me decorating the tree: