The streusel pie came out a little sad looking because the topping didn't brown even though I baked it for almost an hour. I guess there's not enough butter.
I think the pie was a bit too sweet. Maybe I shouldn't use sugar at all in the filling and should just rely on sweetness from the streusel.
The next pie is a little simpler - a regular double-crusted pie, but instead of sugar, I used honey. This will be my favourtie pie recipe from now on. Nothing beats honey-apple and lots of butter combination.
Forgot that I should have crimped the pie at the end...
Ingredients
- 2 1/2 cups all-purpose flour
- 2 sticks chilled butter - cut into chunks
- 1/2 teaspoon salt
- 6 tablespoon cold water
- 8 Granny Smith apples
- 1/3 cup honey
- 3 tablespoons all-purpose flour
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg
Directions
- Pulse 2 1/2 cups all-purpose flour, butter, salt and water with a food processor until the mixture looks like coarse crumbs. Gather into 2 balls. Wrap with Seran wrap. Flatten a bit and refrigerate for about 30 minutes to an hour.
- Roll out a ball of the prepared dough big enough to cover a 9-inch pie dish on a floured surface. Line a pie dish with the dough. Cover and refrigerate.
- Preheat the oven to 425 degrees.
- Peel, core and slice the apples into 1/4 inch slices. Toss with honey, flour, and spices. Transfer onto the prepared pie dish. Press down the filling a bit with your palms.
- Roll out the other half of pie crust. Cover the pie and crimp the edges. Lightly beat an egg and brush the pie.
- Bake at 425 degrees for 15 minutes. Reduce the oven temperature to 350 and bake for 30 more minutes.
