Mom Cooking Tip 72

Bake a fruit pie on a rimmed baking sheet.  That way if the juices overflow, they won’t get on the floor of the oven.

Apple Streusel Pie is the perfect reason to test this tip.  The produce manager at my local grocery store recommended Granny Smith apples for pie baking, and he was right.  They did not disintegrate into mush, and they provided a nice tart flavor.

Granny Smith Apples

The best thing about this pie, besides its taste, is that it needs just a bottom crust.

Apple Streusel Pie – serves 8-10 

1 unbaked pie crust (click here for recipe) 

6 large Granny Smith apples 

3/4 cup granulated sugar 

3 tablespoons flour 

3/4 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg  

Streusel Topping 

1/2 cup flour 

1/2 cup brown sugar 

1/2 cup (1 stick) butter 

Make the pie crust, put it in a pie pan (deep dish if you have one) and set aside. 

Peel, core and slice the apples.  This takes more time than you would think and is the hardest part of making this pie.  Put the slices in a very large bowl. 

Begin preheating the oven to 375 degrees. 

Combine the sugar, flour, cinnamon and nutmeg in a bowl.  Stir the mixture thoroughly and pour over the top of the apples.  Toss the apples gently with 2 large spoons so that the mixture covers as much of the apples’ surfaces as possible.  Transfer the apples and any leftover mixture into the pie crust. 

Make the streusel topping.  Combine the flour, sugar and butter in the bowl you just emptied. Using a pastry cutter or 2 knives, cut the butter into tiny pieces and mix into the flour and sugar.  Sprinkle this mixture over the apples. 

Place the pie pan on a rimmed baking sheet or broiling pan (to catch juices that may overflow the pie pan) and bake for 45-50 minutes, or until the streusel begins to brown.  Remove from the oven and let cool before serving.

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