Amish Apple Pie

What a way to finish a dinner. If you love apple pie, but want to try something a bit different, you won't be disappointed.  I think of this pie as a winter time dessert.  It is very rich, with its crunchy crumb topping, and the apples tossed with a heavy cream filling.  No vanilla ice cream needed!

As Always,
ENJOY!

My Variation:  I omit the walnuts from the topping, my grocery store only has the smaller Granny Smith apples, so I use about 8.

Amish Apple Pie  (recipe from Cooking from Quilt Country by Marcia Adams)

Streusel
1/3 cup granulated Sugar
1/4 cup brown sugar
1/2 cup flour plus 2 Tbsp all purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
speck of salt

1/2 cup (1 stick) butter cold * I slice this up first
1/2 cup coarsely chopped English walnuts

4 Large Mcintosh or Granny Smith apples (4 cups)
1 unbaked 10 inch  pie shell
1 cup sugar
3 Tbsp.  all purpose flour
1/2 tsp ground cinnamon
1 egg
1 cup heavy (whipping) cream
1 tsp Vanilla extract


Preheat the oven to 350 degrees.  In a food processor bowl, mix the first 6 ingredients of the streusel.  (you can use a large fork or pastry blender)  Add the butter and process until the mixture is crumbly; it should still have a dry look to it - don't over process it.  You should have little crumbs when you are done, add your nuts. 

Peel, core and thinly slice the apples: there should be about 4 cups.  Place the apples in the pie shell.  In a small bowl mix the sugar, flour and cinnamon.  Beat the egg in a medium bowl and add the cream and vanilla.  Add the sugar mixture and blend.  Pour over the apples.  Bake for 1 hour in the lower third of the oven.  after 20 minutes sprinkle the streusel topping over the top   and continue baking for approximately 40 minutes longer or until top puffs and is a light golden brown.