Houlihan’s Apple Strudel Pie



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


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


1/2 cup powdered sugar
1-2 tablespoons strained fresh lemon juice


For filling:
Preheat oven to 425 degrees F. Peel, core and slice enough apples to make six cups. Toss in 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 pie shell.

For topping:
Using two knives, cut butter into flour until mixture is crumbly. Gently mix in sugars and spices. Pile lightly over apples, covering top completely. Bake 10 minutes. Reduce heat to 325 degrees F and continue baking 1 hour. Remove pie from 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

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