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1) Mix 1.5 cups flour, dash salt, and 3/4 cup Crisco together with a pastry cutter.
2) Add 6 tbsp milk and mix until it comes together.
3) Form a ball, cover in plastic wrap, store in fridge while you get the pie filling ready
1) (optional) Toss slices of apples together with 1/4 cup of sugar and let sit for 2 hours in a colander over a bowl to collect the juices. This step will reduce shrinkage of the pie during cooking since you're removing some of the water ahead of time.
2) Mix apples, 3/4 cup sugar, 3 tbsp flour, 1/4 tsp cinnamon together and toss well.
3) Roll out the pie crust into a pie plate
4) Pile apples into crust to form a mound
1) Mix 1/3 cup, 3/4 cup flour, and tsp cinnamon together in a bowl.
2) Cut 6 tbsp butter into small cubes and work with fingers, pinching until the dough is crumbly and uneven.
3) Sprinkle over the pie
1) Put pie on baking sheet and bake at 350°F for 1 hour. If the struesel bits start to burn before it's done baking, lightly cover with aluminum foil for the remainder of cooking.
2) Allow to cool completely to let pie set (to avoid juices leaking out). Or just eat it warm and deal with the juices leaking out. I suggest you deal with it by eating the pie for breakfast the next morning.
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rmcmullan 4 years agoYou can save time by using a pre-made crust (Trader Joes has a decent one). I actually tend to use an all-butter crust, but wanted to preserve Oma's recipe (with its butter-flavored Crisco). The challenge for me with this recipe was not making tweaks and making it more complicated with extra steps and ingredients. But I stuck to Oma's recipe and it is wonderful in its simplicity. If you want to make a little gourmet touch without making the recipe too complicated, use a mild, warm cinnamon with the apples (like a Ceylon true cinnamon) and a sharper cinnamon/cassia for the streusel topping (like Chinese cassia). [I posted this recipe.]