Page 63 - United States of Pie

½ cup brown sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon

Pinch of kosher salt
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes,
at room temperature

Preheat the oven to 425°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.
Make the filling: In a large bowl, toss the apples with the sugar and
the cinnamon. Pour in the lemon juice, and toss again. Add the flour
and the cornstarch, tossing to coat the apples. Set aside.
Make the streusel: In a small bowl, mix the brown sugar, flour,

cinnamon, and salt until blended. Add the butter, and use your
fingers to work the butter into the mixture until it forms pea-size
lumps. Set aside.
Remove the pie shell from the refrigerator, and pour the apple
filling into it, shaking the pie plate to spread it out evenly. Pat the
streusel topping onto the surface, covering the apples evenly.
Take a large brown paper bag, place the pie inside the bag, and

fold the end of the bag over twice to close the opening. To secure it,
staple or paper-clip the opening. Place the bag on a baking sheet
and bake the pie for 45 minutes.
Remove the bagged pie from the oven. Carefully cut open the bag
and remove the pie. Discard the bag, and return the pie to the baking
sheet. Continue to bake for another 10 to 15 minutes, or until the

streusel is golden brown. Remove the pie from the oven, and let it
cool to room temperature before enjoying.

Note:
Early on as the pie bakes, your kitchen will smell like paper. Don’t
worry—the scent of spiced apples will soon overtake the space.