STREUSEL
2/3 c Walnuts
1/2 c Golden brown sugar; (packed)
1/4 c Yellow cornmeal
1/4 c All purpose flour
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg
5 tb Chilled unsalted butter; cut
-into small
; pieces
FILLING
2 1/4 lb Granny Smith apples; (about
-6 medium),
; peeled, quartered,
; cored, cut into
; 1/2-inch-thick
; wedges
1/2 c Sour cream
1/4 c Sugar
2 tb All purpose flour
1 1/2 ts Ground cinnamon
3/4 ts Ground nutmeg
1/4 ts Ground cloves
1 Flaky Pie Crust
Vanilla ice cream
For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and
nutmeg in processor. Using on/off turns, process until nuts are finely
chopped. Add butter and process until small moist clumps form. (Can be
prepared 1 day ahead. Cover and refrigerate.)
For filling: Position rack in center of oven and preheat to 375F. Toss
apples with sour cream in large bowl to coat. Mix sugar, flour, cinnamon,
nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to
coat.
Transfer filling to prepared crust. Sprinkle streusel over apples, covering
completely. Bake pie until apples are tender and streusel is golden,
tenting pie with foil if streusel browns too quickly, about 1 hour.
Transfer pie to rack and cool slightly.
Serve pie slightly warm or at room temperature with vanilla ice cream.
Makes 8 servings.
Yields
1 servings