PERFECT APPLE PIE WITH A STREUSEL TOPPING

Preparation Method :

• Streusel Topping: Combine all the ingredients with butter in a bowl until large clumps form.
• Combine the flour, vegetable shortening and salt in a large mixing bowl.
• Blend the butter and shortening with 2 grams of butter into the flour mixture until it has the consistency of damp sand.
• Beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour stirring until the mixture is moist and able to hold the form of a ball.
• Divide the dough into two equal portions and wrap each one in plastic wrap.
• Roll each portion of dough to form a flat disc that fills the corners of the plastic wrap.
• Chill in the refrigerator at least for 20 - 30 minutes. Make sure not chill for a long time.
• Unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is 1 inch wider than the pie dish.
• Preheat the oven to 200°C / 400°F / Gas mark 6.
• Mix the sugar, lemon juice, cinnamon, salt, nutmeg and flour.
• Place the sliced apples in a medium bowl, pour the mixture over them and toss gently to coat evenly.
• Roll out half the quantity of the pastry dough to one disc and line a 9 inch pie dish.
• Tip the apples into the crust and dot with butter. Roll out the second disc of pastry dough.
• Put the top crust on the pie, crimp the edges and make slits in the crust.
• Sprinkle streusel topping over the apple mixture instead. If the crust browns too quickly, cover the edges with aluminium foil. Bake for about 10-12 minutes.
• Lower the temperature to 180°C / 350°F / Gas mark 4 and continue baking for 30-35 minutes or until the crust is golden brown.
• Transfer to a wire rack and allow it to stand for a while. Serve warm or at room temperature.