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Apple Raisin Streusel Pie

Apple Raisin Struesel Pie

Topping:
1/4 c. light brown sugar
3/4 c. plain flour
1/2 c. plus 2 tbsp. butter, softened

Filling:
6 c. thinly sliced, peeled apples (about 6 medium)
3 tbsp. raisins
3 tbsp. cran-raisins
6 tbsp. chopped walnuts
3/4 c. sugar
1/4 c. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 tbsp. lemon juice

Pastry for a 1-crust pie


For topping:
In a small bowl work together sugar, flour and butter until crumbly. Place in bag and freeze for about an hour. Keep in freezer until needed.

Prepare crust for pie.

For filling:
Preheat oven to 425 degrees. In a large bowl, combine all filling ingredients and toss lightly. Spoon apple mixture into pie crust lined pan. Flute edge of dough with a fork. Sprinkle topping on top of pie. Place aluminum foil on edges to prevent over browning. Place on preheated cookie sheet. Bake for 40 to 45 minutes or until topping is golden brown. If topping gets too brown, cover with a piece of foil. Check if apples are cooked through by piercing apples in center of pie with a sharp knife. Cool on cooling rack. Dust with confectioner's sugar before serving, optional. Makes 8 servings.

 


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