Something Yummy for the Fall

When the weather starts to get cooler, everyone gets excited about sweaters, jackets, and good food. I have come across a recipe on a website that looks so good for the upcoming cooler months. This recipe is for a Walnut Streusel Apple Pie. This looks like a great treat to have with a nice cup of coffee after dinner for a nice way to end you day. I have not made it myself, but it is something that I will be making this season. I love all the ingredients in the recipe so I'm definitely going to give it a shot. This looks like something that would be easy to make for any guests or a treat just for you. If you decided to make this wonderful fall treat, let me know how you like it!

Kitchen Daily

Ingredients:

• 1 refrigerated ready-to-use pie crust (from a 5-oz box)
• Streusel Topping
• 1/2 cup each all-purpose flour, packed light brown sugar and chopped walnuts
• 1 tsp apple pie spice
• stick butter, cut in small pieces (we used Land O'Lakes Light)
• Filling
• 6 Granny Smith, Crispin (Mutsu), Pippin, Jonagold, Northern Spy or Greening apples (3 lb)
• 1 Tbsp lemon juice
• 1/2 cup packed light brown sugar
• 3 Tbsp all-purpose flour
• 1 tsp apple pie spice
• Garnish: confectioners' sugar

Directions

You'll need a 9-in. pie plate. Place one oven rack in lowest position. Place a square of foil on rack to catch any drips.

Line pie plate with pie crust as package directs. Flute or crimp edge.

Streusel

Filling: Peel, halve and core apples. Cut in 1/8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice (to prevent browning) and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.

Heat oven to 450°F.                                             

Layer apple slices in pie shell, mounding them higher in center. Gently press mound to compact apples. Pat and press the topping mixture evenly over apples to form a top crust.

Bake 15 minutes. Reduce oven temperature to 350°F and loosely cover pie with foil. Bake 45 minutes longer or until a skewer meets a little resistance when center of pie is pierced (apples will continue cooking after pie is removed from oven) and topping is golden brown. To serve warm, cool about 1/2 hour on a wire rack or let cool completely. Pie will sink a little. It's best on the day it's made, but you can keep up to 4 days loosely covered at room temperature.