My favorite apple pie is the Dutch variety, which features a streusel topping instead of pastry. The main reason I like it is the topping's flavor. But I also, half the time I already have streusel in the freezer. Its crunch is a nice contrast to the soft apples and as the fruit settles during cooking the streusel settles with it. By the way, what we call "Dutch" apple is most likely an American invention from the German-settled areas of Pennsylvania. (Larger image.) Makes 6 servings.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 5 cup apples (4 - 5); peeled and sliced thin
- 1/3 cup sugar
- 2 tsp. lemon juice
- 1/4 heaping tsp. ground cinnamon
- 1/4 heaping tsp. ground allspice
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper*
- 1/2 cup all purpose flour
- 4 tsp. butter
- 1 8-inch pie shell
- 1 1/2 cups Streusel Topping
Preparation:
1. Heat oven to 425 degrees.
2. Mix all filling ingredients, except butter, together in a large bowl and toss to coat. Allow to sit, and toss again. Repeat until no dry ingredients are left in bottom of bowl.
3. Empty filling into pie shell and dot with butter. Bake for ten minutes in center of oven. Sprinkle topping over pie, reduce heat to 350 degrees, and continue baking 35 minutes.
*Note: The cayenne pepper should be completely in the background and noticeable as no more than a slight tingle on the tongue. However, this tingle really sets off the flavor of the pie.