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Ingredients
- For the Pie Crust:
- 2 1/2 cups all purpose flour
- 2 sticks unsalted butter, cold, cut into cubes
- 1 tsp. salt
- 1 tsp. sugar
- 1/4-1/2 cups ice water
- For the Filling:
- 8 cups of apples, sliced and (I store them in lemon/water mixture to prevent browning)
- 1/4 cup sugar
- 2 teaspoons of cinnamon
- 1/4 teaspoon of ginger
- 1/2 teaspoon of nutmeg
- 3 tablespoons of flour
- 1 teaspoon vanilla extract
- pinch of sea salt
- For the Stresuel:
- 1 cup flour
- 1/2 cup brown sugar
- 1 stick of butter, 8 tablespoons, cut into small pieces, or grated*
- 3/4 cup grated cheddar cheese
Preparation
Step 1
For the pie crust:
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Preheat over to 425F. In a large bowl, toss together the apples, sugar, flour, vanilla, salt and spices. Set aside.
Roll out the pie crust and fit into a 9 inch pie dish, trimming the edges and crimping if desired.
Pour the apples into the crust and arrange evenly. For the Streusel:
In a bowl combine the flour & brown sugar and stir together. Stir in the grated cheese, and the the butter, using your hands to work the butter into the dough, until small pea-sized crumbles form and the flour is worked in evenly.
Sprinkle the crumble over the apples.
Bake at 425F on a low rack of the oven for 20 minutes. Reduce the heat to 375F, move the pie to a middle rack and bake for another 30-35 minutes, or until the filling is bubbly and the crumble is a deep golden brown. Cool slightly before serving with ice cream!
Instructions