Apple Struesel Pie



1 3/4 cups all purpose flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup plus 2 tablespoons butter
1/4 cup water or apple cider


8 McIntosh apples, peeled, cored and sliced
1 2/3 cups sour cream
1 cup sugar
1/3 cup all purpose flour
1 egg
2 teaspoons vanilla
1/2 teaspoon salt


1 cup chopped walnuts
1/2 cup all purpose flour
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1 tablespoon cinnamon
Pinch salt
1/2 cup butter, room temperature


For crust:
Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10 inch pie plate. Ease pastry into pan and flute high edge. Set aside.

For filling: 
Preheat oven to 450 degrees F. Combine all ingredients in large bowl and mix well. Spoon into prepared crust. Bake 10 minutes. Reduce oven temperature and bake until puffed and golden brown, about 40 minutes. If edges of crust begin to brown too quickly, cover with strips of aluminum foil.

For topping: 
Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.


SOURCE: Second Place Winner, Eileen Poppleton, Harvest Festival 2007

Print Friendly, PDF & Email