Streusal Topped Apple Pie

What better way to start the fall season than with a delectable apple pie? The tender, flakey crust with a hint of freshly grated nutmeg, the sweet, gooey filling full of the season's bounty of crisp, tart Granny Smith apples...the thought is enough to make your mouth water. What are you waiting for? It's time to dig in to this lip-smacking good apple pie!

Aunt Trish's Best Apple Pie

For the crust:

1 ¼ cups of sifted all-purpose flour

2 Tablespoons of granulated sugar

1 teaspoon of freshly grated nutmeg

½ teaspoon of salt

½ teaspoon of baking powder

1 stick of butter chopped into small pieces

1 lightly beaten egg

To prepare the crust: mix together the first five ingredients in a medium bowl. Then use either a pastry blender or two knives cut the butter into the flour mixture until coarse crumbs form. Next add the beaten egg tossing lightly with a fork until a slightly dry dough forms. Turn dough out onto a lightly floured surface and knead quickly three or four times until dough is smooth. Roll dough into ball and wrap in plastic wrap and chill in the refrigerator for at least one hour. Remove from the refrigerator and shape into pie plate, pressing into the bottom and up the sides.

For the filling:

½ cup of granulated sugar

1 Tablespoon of all-purpose flour

¼ teaspoon of ground cinnamon

¼ teaspoon of ground nutmeg

Pinch of salt

4 Granny Smith apples, peeled, cored, and very thinly sliced

To prepare the filling: mix together the sugar, flour, cinnamon, nutmeg, and salt and pour into the pie shell. Then arrange the sliced apples on the filling.

For the topping:

1 cup of firmly packed dark brown sugar

¾ cup of all-purpose flour

½ teaspoon of ground nutmeg

½ cup of chilled butter cut into small pieces

1 Tablespoon of finely chopped pecans

To prepare the topping: mix the brown sugar, flour, nutmeg, and pecans in a small bowl. Next using a pastry blender or two knives cut the butter into the mixture until coarse crumbs develop. Then sprinkle over the apples evenly.

Place the pie into a preheated 350 degree oven for 35 to 45 minutes or until golden brown and bubbly. If the pie begins overbrowning, then cover with aluminum foil. Remove from oven and place the pie on a wire rack to cool. Serve warm with a dollop of fresh whipped cream or vanilla ice cream.