Streusel Topped Apple Pie

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

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   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.

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   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.

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   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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Written by Alice

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