Page 182 - United States of Pie

For the filling
14 ounces (about 2 medium) tart baking apples, such as
Granny Smith or Pippin, cored, peeled, and cut into ¼-inch-

thick slices (3 cups)
½ cup sugar
½ teaspoon ground cinnamon
Pinch of kosher salt
3 large eggs
1 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract

For the streusel topping
¼ cup all-purpose flour
¼ cup brown sugar
½ cup cornflakes
Pinch of kosher salt
4 tablespoons (½ stick) unsalted butter, chilled, cut into ½-

inch cubes

Preheat the oven to 325°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the

refrigerator to chill until the filling is ready.
In a large mixing bowl, toss the apples, sugar, cinnamon, and salt
until well mixed.
Remove the pie shell from the refrigerator. Pour the apple filling
into the shell, shaking the pie plate gently to distribute it evenly. Set
aside.
In a medium-size bowl, lightly beat the eggs. Add the flour, milk,

and vanilla, and beat until smooth. Pour the egg mixture over the
apples. Bake the pie for 35 minutes.
Make the streusel: Meanwhile, in a small bowl, mix together the
flour, brown sugar, cornflakes, and salt. Crush the cornflakes with
your hands until they are about the size of raw oats. Add the butter,