FOR PASTRY
DOUGH:
1 1/2 cups
all-purpose flour
2 tablespoons
granulated sugar
3/4 teaspoon
salt
1 stick (1/2
cup) plus 2 tablespoons cold unsalted butter
4 to 6
tablespoons ice water
FOR TOPPING:
4 tablespoons
unsalted butter, softened
4 tablespoons
firmly packed brown sugar
4 tablespoons
all-purpose flour
1/2 cup
chopped walnuts
FOR FILLING:
4 pounds
mixed Granny Smith, Golden Delicious, and Empire apples (about 8 medium)
1/2 cup
firmly packed brown sugar
1/4 cup
granulated sugar
2 tablespoons
all-purpose flour1 tablespoon fresh lemon juice
3/4 teaspoon
cinnamon
2 tablespoons
milk
1 tablespoon
granulated sugar
Make the
pastry dough:
In a large
bowl with a pastry blender or in a food processor blend or pulse together
flour, sugar, salt, and butter until mixture resembles coarse meal. Add 2
tablespoons ice water and toss with a fork or pulse until incorporated. Add
enough remaining ice water, 1 tablespoon at a time, tossing or pulsing to
incorporate, until mixture begins to form a dough. On a work surface smear
dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in
flour and make dough easier to work with. Form dough into a ball and flatten to
form a 1-inch-thick disk. Wrap dough in plastic wrap and chill 30 minutes.
Make the
topping: In a small bowl with your fingertips blend butter, brown sugar, and
flour until smooth and blend in nuts. Chill topping, covered.
Make the
filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl
toss with remaining filling ingredients to coat.
MARIE
APPLE PIE with WALNUT STREUSEL
Page 2
Preheat oven
to 350 degrees.
On a lightly
floured surface roll out dough into a 15-inch round (about 1/8-inch thick) and
fold into quarters for ease of handling. Unfold dough in a well-seasoned
10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing
to fit and letting dough overhang rim of skillet or pie plate. Spoon filling
into shell and fold pastry overhang over filling, leaving center uncovered.
Bake pie in middle of oven for 1 hour (pie will not be completely cooked) and
remove from oven.
Crumble topping
over center of pie, breaking up any large chunks. Brush crust with milk and
sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust
is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at
room temperature with ice cream.