Sunday, October 4, 2009

Dutch Apple Pie with Oatmeal Streusal

Oh. my. word. This streusal topped apple pie is aaaamazing. Everyone loved this version of a classic. The crunchy cinnamon topping is a perfect addition to the tart crisp sugared granny smiths piled beneath. And don't have to use 2 pie crusts! :)

Roll out the Never Fail Pie Crust. Place in pie pan and flute edges.
Peel and thinly slice 6-8 cups apples (I recommend Granny Smiths, but any baking apple would do.)
Mix 2/3 cup sugar with 1-2 tsp cinnamon.
Fill crust with half of the apple slices.
Sprinkle half cinnamon sugar mixture on top.
Dot with 2-3 Tbsp butter.

Preheat oven to 425 degrees.
Bake uncovered pie for 10-15 minutes.

Streusal Ingredients
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1 teaspoon lemon zest
1/2 cup butter

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top. (Gently pat streusal onto the apples so that it is firmly in place.)

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Cool completely before serving (to prevent excess juice from running.)
Top with ice cream or cool whip.

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