kitchen conversations

 

Associated Dealer Supply Westfield, IN & Frankfort, IN

Streusel Topping:

½ c light brown sugar, packed
½ c granulated sugar
1 c sifted flour
½ c (1 stick) butter (at room temp)

Preheat oven to 450˚. In small bowl combine both sugars with finger tips, breaking up the lumps. Add flour and stir to combine. Cut butter into 8 pieces and scatter over surface of mixture. Work in butter until mix resembles coarse crumbs. Set aside.

Apple Filling:

3 T. butter      ¼ tsp nutmeg
¼ c dark brown sugar     3 lbs. apples
¼ c granulated sugar     1 T lemon juice
3 ½ T flour      1 (9 in) unbaked pie crust, chilled
¼ tsp cinnamon

Melt butter in small saucepan and set aside. I small bowl mix together both sugars, flour and spices. Peel, core and halves apples, then slice into 1/8- inch slides (about 9 cups). Place apples in large mixing bowl; sprinkle with sugar and flour mixture. Toss gently and briefly with rubber spatula. Sprinkle with lemon juice and melted butter; toss against just to combine. Spread apples, making a slight mound in center. Pat on crumb topping completely over apples. Bake at 450˚ for 10 minutes, then reduce oven to 350˚ and bake 30 to 40 minutes or until bottom of crust is golden.  Apples to use:  Jonathan, Jon-Grimes, Paula Red, Pippen, or Granny Smith.