INGREDIENTS:
Filling:
6 or 7 tart green apples, peeled, cored, and sliced ¼ inch thick (preferably Greening or Pippin)
Juice of ½ lemon, strained
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup dark raisins or currants
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons cold water
1 tablespoon butter, melted and cooled
1 9 or 10-inch pie shell, unbaked
Topping:
1/3 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Glaze:
1/2 cup powdered sugar
1-2 tablespoons strained fresh lemon juice
METHOD:
For filling:
Preheat oven to 425°F. Peel, core, and slice enough apples to make six cups. Toss in a large bowl with lemon juice. Add sugars, currant or raisins, flour, and spices. Toss lightly to distribute evenly. Add water and butter and toss. Pile evenly into the pie shell.
For topping:
Using two knives, cut butter into the flour until the mixture is crumbly. Gently mix in sugars and spices. Pile topping lightly over apples, covering the top completely. Bake for 10 minutes. Reduce heat to 325°F and continue baking for 1 hour. Remove the pie from the oven and allow it to cool slightly. Combine ingredients for glaze and mix until smooth. Drizzle over warm pie. Cool completely before serving.
SOURCE: Third Place Winner, Michio Poppleton, Harvest Festival 2007
