Page 168 - Pie Squared

SWEET, NUTTY, OR SAVORY

STREUSELS

Instead of a top crust, make a streusel. Buttery, nutty, cheesy—here
are three options to add texture to a pie topper. All the streusels call
for toasted nuts. See How to Toast Nuts (here).

Put the dry ingredients in the food processor and pulse until the

mixture resembles pebbles, about 5 times. Remove the lid, scatter
the butter over the dry ingredients, and pulse until the mixture looks
like damp clumps. Empty the streusel into a large bowl and rub the
pieces between your fingers to make large, buttery clumps. (If

working without a food processor, opt for a textural streusel and
break up the nuts by hand, rubbing the butter into the ingredients.)
To use, scatter the streusel over the pie for the final 25 minutes of
baking. If it browns too quickly, tent with foil.

GRANOLA STREUSEL

Makes 1 cup

⅓ cup (40 g) all-purpose flour

¼ cup (25 g) rolled (not instant) oats

2 tablespoons packed light brown sugar

⅛ teaspoon ground cinnamon

½ teaspoon kosher salt

⅓ cup (37 g) toasted pecans, chopped

2 tablespoons (28 g) unsalted butter, cubed and chilled