Streusel Apple Pie

This recipe comes from our Douglas Church cookbook  submitted by Marlene Epp. It is a delicious treat, especially slightly warm served with Vanilla Ice Cream.

Line a 9 or 10" pie pan with you favorite pastry, plenty to choose from this site but this is my go to pastry recipe. 

FILLING:

• 5 1/2 cups peeled and sliced apples,
• I used what ever happens to be in the freezer that I have gotten from peoples trees like crab apples or others. When that is gone I use Granny Smith, or what ever happens to be on sale. You see this recipe is very flexible.
• 1 tbsp. lemon juice
• 1/2 cup sugar
• 1/4 brown sugar
• 3 tbsp. flour
• 1/4 t. salt
• 1/2 t.cinnamon
• 1/4 t. nutmeg

1. Combine all ingredients and place into a pastry lined pie pan.

TOPPING:

• 3/4 c. flour
• 1/4 c. sugar
• 1/4 c. brown sugar
• 1/3 c. cold butter

1. Grate the cold butter into flour mixture to make coarse crumbs. 
2. Sprinkle over fruit. (This time I added just a little bit of oats but it is not in the recipe.)
3. Bake @ 375 for 50 minutes.
4. Serve warm with vanilla ice cream or whipped cream.