Apple Pie with Brown Sugar Strudel Topping

Ingredients:

For Crust
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces
4 tablespoons ice water
You can also buy a pre-made graham cracker crust to substitute this homemade crust.

For Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground allspice (I just use cinnamon and nutmeg)
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced
1 tbsp vanilla extract

For Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp (2.5 oz) unsalted butter, chilled

Directions:
Crust:
Blend flour, sugar and salt in a food processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to 375F.

Make Streusel:
Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very small pieces, 30 seconds to 1 minute.

Make Filling:
Combine sugar, flour and allspice (or other spices) in large bowl. Mix in apples, then vanilla extract.

Put It All Together:
Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, trying to make it relatively level so the streusel doesn't fall all over the place. Evenly sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes. Transfer to rack. Serve pie warm or at room temperature. Really good with ice cream.

Recipe Source: EatMeDelicious

AMENDMENT: I make this pie a lot and it becomes a very fast recipe when you use a pre-made crust. Of course it's not the same as a homemade crust, but it saves time if you need a dessert in a pinch. The Burnt look in the first photo was achieved by caramelizing the topping with a mini kitchen blow torch!