Apple Streusel Pie
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Make the Dough
- In a large mixing bowl, combine the flour, sugar, and salt and whisk until combined. Cut the butter and shortening into 1-inch chunks.
- Using clean hands, add half of the butter and shortening to the flour, and toss until they’re coated with flour.
- Add the rest of the butter and start squeezing and mixing it with your fingertips until there are both small and slightly larger chunks of flour-covered butter. Work quickly so the butter stays cold.
- Drizzle 2 tbsp of cold water over the floured butter and run your fingers through the flour to mix it in.
- Combine all of the pieces together to make a dough and knead it with your hands until it just comes together. The dough will be moist but not super sticky. If the dough is too dry to come together, add another tablespoon of water.
- Sous Tip: keep it chill. The secret to flaky pie crust is to keep the fat—in this case, butter and shortening—cold while you make the dough. Why? When you mix the dough, the flour creates little pockets of fat that, when moistened with water, create many thin sheets of gluten, the proteins that give dough (as well as bread, pasta, and other flour-based things) its shape and texture.
- Dump the dough onto your counter. Smash it with your palms a few times to flatten it slightly. The dough won’t look perfect; you’ll see some larger chunks of butter and some dry spots, and that’s OK.
- Wrap the dough in plastic and refrigerate for at least 1 hour or up to 2 days.
- Sous Tip: give it a rest. It’s important to let your pie dough rest for a while before baking it. This allows the flour to soak up the water and moisture from the fat, which will turn the clumpy dough into a pie crust that’s easier to work with.
Make the Pie
- Preheat the oven to 425°F.
- Sprinkle the counter with flour (to the dough won’t stick) and place the dough on top.
- Using a rolling pin, roll the dough into a 12-inch circle. Gently fold the dough in half, then in half again, and place it in a 9-inch glass pie dish, then un-fold it to fill the dish.
- Gently push the dough toward the sides of the dish, and crimp it around the edge with your fingers.
- Ask an adult to help you peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the apples with the cornstarch, sugar, cinnamon, and nutmeg until coated.
- Sprinkle the graham cracker crumbs evenly over the top of the pie dough and then top with the apple filling (don’t add any liquid that has accumulated in the bowl.) Top with the cubed butter and then the crumb topping.
- Ask an adult to bake the pie for 15 minutes, then lower the temperature to 375°F and bake for an additional 45 to 50 minutes. The pie is done when the crust is golden brown and the juices are bubbling through the topping.
- Ask an adult to transfer the pie to a rack and let cool. Slice and serve (with scoops of Tillamook Vanilla Bean Ice Cream for pie à la mode).
Make it Extra Special
- Top It: If you like ice cream with your apple pie, you can always top yours with a scoop! This is called à la mode, which is said to have originated in New York state in the 1890s. Most people use vanilla ice cream for pie à la mode, but it’s also fun to try new flavors!
- Glaze It: We like to drizzle this pie with a quick maple-flavored glaze. In a small bowl, combine ½ cup confectioners’ sugar, 1 teaspoon maple syrup, and 1 teaspoon of milk. Stir with a fork until combined, then drizzle over the baked pie.