When Mr. Cleaver and I went apple picking a few weeks back, we came home with 21 pounds of apples. For two people. What did we do with them all?
3 apples for my mother-in-law and 3 apples for my lunch.
All in all not a bad haul! It took one day to do all the canning and another day for the pies. It was a lot of work, but I'll happily be eating apples until next September!
Though this is my fourth year making apple pies, this is the first year I worked out a recipe that I was totally happy with. In the past, my pies had ended up too watery, but with a few tweaks to some recipes from family and friends, I think we've ended up with something delicious!
Streusel Apple Pie
- 2 cups flour
- 1 tsp. salt
- 2/3 cup shortening
- 6 full Tbl cold water
- 6 apples of choice ( I love jonagolds and rome beauties best - but any firm and tart apple will do).
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 cup sugar
- 2 Tbl lemon juice
- 1/3 cup flour
- 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 flour 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 at for 40-50 or until filling bubbles and top is brown.
Cool, slice and enjoy!