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Monday, March 17, 2014

Streusel Topped Apple Pie

3:53 AM

Ingredients:

  • SINGLE CRUST PIE

  • 1 cup Pillsbury BEST® All Purpose Flour

  • 1/2 teaspoon salt

  • 1/3 stick Crisco® Baking Sticks All-Vegetable Shortening

  • OR 1/3 cup Crisco® All-Vegetable Shortening

  • 2 to 4 tablespoons ice water

  • FILLING

  • 1/3 cup sugar

  • 3 tablespoons Pillsbury BEST® All Purpose Flour

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 8 cups peeled and sliced baking apples, like Fuji or Jonagold

  • 1 tablespoon lemon juice

  • STREUSEL TOPPING

  • 1/3 cup Pillsbury BEST® All Purpose Flour

  • 1/3 cup old-fashioned rolled oats

  • 1 tablespoon sugar

  • 1/2 teaspoon cinnamon

  • 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening

  • OR 2 tablespoons Crisco® All-Vegetable Shortening





    1. 1.

      For crust: BLEND flour and salt in medium bowl. Cut in shortening with pastry blender until coarse crumbs form. Add water, one tablespoon at a time, stirring with a fork until moist enough to hold together. Roll out dough two inches wider than pie plate and place in 9-inch pie plate. Flute edges. Heat oven to 375°F.






    1. 2.

      For filling: COMBINE sugar, flour, cinnamon, nutmeg and salt in large bowl until blended. Add apples and lemon juice, mixing until evenly coated. Fill prepared pie crust.






    1. 3.

      For streusel topping: STIR flour, rolled oats, sugar and cinnamon in medium bowl. Cut in shortening with pastry blender. Sprinkle evenly over top of apples. Cover with foil.






    1. 4.

      BAKE 1 hour. Remove foil, continue baking an additional 20 to 25 minutes or until streusel is golden brown and filling is bubbly.



Serving Size (1 slice, 1/8 of pie), Calories 290 (Calories from Fat 100), Total Fat 12g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 0mg, Sodium 220mg, Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 21g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 8%, Calcium 2%, Iron 8%.

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