Servings: 8

Pie filling: subheading: Pie filling:
1 pie crust 1 pie crust
1/2 cup unsalted butter ½ cup unsalted butter
3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
1/4 cup water ¼ cup water
1/3 cup white sugar ⅓ cup white sugar
2 tsp cinnamon 2 tsp cinnamon
1 tsp all spice 1 tsp all spice
1/2 cup packed brown sugar ½ cup packed brown sugar
4 Jonagold or Fuji apples – peeled, cored and sliced 4 Jonagold or Fuji apples - peeled, cored and sliced
4 Granny Smith apples - peeled, cored and sliced 4 Granny Smith apples - peeled, cored and sliced
Fruit Fresh to sprinkle on apples Fruit Fresh to sprinkle on apples
 
Streusel Topping: subheading: Streusel Topping:
1 1/2 cups all-purpose flour 1 ½ cups all-purpose flour
3/4 cup packed brown sugar ¾ cup packed brown sugar
3/4 cup quick-cooking oats ¾ cup quick-cooking oats
3/4 cup butter, room temp ¾ cup butter, room temp
3/4 tsp cinnamon ¾ tsp cinnamon
1/4 tsp nutmeg ¼ tsp nutmeg

Preheat oven to 425 degrees F (220 degrees C).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, cinnamon, all spice, and
brown sugar, and bring to a boil.
Reduce temperature and let simmer for a couple of minutes.
Place the bottom crust in your pan. Fill with apples, mounded slightly.
Gently pour the sugar and butter liquid over the apples. Pour slowly so that it does not run over.
Bake 15 minutes in the preheated oven without the streusel topping.
Prepare the streusel topping: subheading: Prepare the streusel topping:
In a medium bowl, with a pastry blender or a fork, mix flour, brown sugar, spices, and butter until coarsely crumbled. Add in quick oats.
Sprinkle streusel topping all over the top of the pie and continue cooking for an addition 35 to 45 minutes at 350 degrees F with foil wrapped around outside to prevent crust from burning.