Pie is the one dessert I can’t stay away from in any circumstance.  I really do like apple, and prefer dutch.  This one was pretty good, though I felt the topping ended up too crunchy…I think tenting the pie in the last 10-15 minutes, or maybe a smidge more butter might have prevented that.  I would make it again and try to adjust.  I did a braided crust since this was our Thanksgiving pie (I’m a little late to the party posting this!), and it puffed up quite well and I thought really added a nice layer.  We used a mixture of Fuji and Jonagolds which we had picked ourselves for this, and they were great…I think you could use any apple, really.

• Pie crust recipe – I used a double crust so I could have a braided border
• 5 cups apples – peeled, cored and sliced
• 2 tablespoons all-purpose flour
• 2/3 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 tablespoons butter
• 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

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

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.

Reduce heat to 375 degrees. Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.  If necessary, use a crust guard to keep crust edges from browning too much as well.