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1
Advance Preparations: Prepare Classic Piecrust as directed.
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2
Refrigerate it for at least 2 hours before rolling.
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3
Prepare Streusel.
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4
Store in a sturdy container in the refrigerator for 1 week or freeze it for up to 1 month.
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5
Remove from container and spread it on a baking sheet about 1 hour before it is to be used.
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This removes some of the chill, allows you to break the large chunks into smaller pieces, and makes it easier to handle.
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7
Rolling the Dough: Follow the instructions in the Piecrust recipe for rolling the dough and for lining a 9-inch pie pan.
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8
Refrigerate after fluting while you make the apple filling.
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9
Baking Preparations: Position rack in lower third of oven; preheat oven to 450F.
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10
Making the Filling and Applying the Streusel: When youre ready to bake the pie, melt the butter in a small saucepan; set aside.
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11
Mix the sugars, flour, and spices in a small bowl.
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12
Peel the apples with a vegetable peeler, cut them into halves, and core them with a melon baller.
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Cut 1/8-inch slices on a cutting board with a chefs knife, or slice apple halves using a food processor with a 1/8-inch slicing blade.
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14
You need 9 cups sliced thin.
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Pour into a large mixing bowl, sprinkle with the dry mixture, and toss gently and briefly with a rubber spatula.
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Sprinkle with the lemon juice and melted butter, tossing again just to combine.
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Remove the pastry-lined pan from the refrigerator.
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Spoon the filling into the pan, spreading the apple slices evenly.
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(They will mound higher in the center.)
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Pat out the streusel to form a thin topping over the apples.
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Baking the Pie: Bake for 10 minutes.
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22
Reduce the temperature to 350F and bake for 30 to 40 minutes longer, or until the bottom crust is golden.
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23
Cooling and Serving the Pie: Remove from oven to a cooling rack.
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24
Serve lukewarm or at room temperature with vanilla ice cream or Classic Creme Anglaise as an accompaniment.
