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Wednesday, March 8, 2017



1 cup Vegetable Shortening
2 cup Flour
1 Egg
4 tbsp cold Water
2 tsp White Vinegar
1/2 cup Sugar
1/2 cup Brown Sugar
1/4 cup Flour
1 tsp Cinnamon
1/2 tsp Salt
1/4 tsp Nutmeg
3 lbs Granny Smith Apples (about 6 medium)
1 tbsp cider vinegar
1 tbsp Butter
1/2 cup Flour
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Uncooked Oats (not instant)
3/4 tsp Cinnamon
1/4 tsp Nutmeg
6 tbsp cold Butter, cut into small pieces


Work shortening into flour with a pastry cutter until texture resembles meal.
Beat egg and add to mixture.
Add cold water and vinegar and stir until just incorporated.
Place in a zippered bag.
Flatten to about 1/2" with a rolling pin.
Freeze for at least 20 minutes.
Combine dry struesel ingredients in a large bowl and whisk together.
Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
Crumble so pieces are no larger than pea sized.
Refrigerate until needed.
Roll out pie crust on a floured surface and place in pie pan.
Preheat the oven to 425.
Line a baking sheet with aluminum foil to catch any spillover during baking and place in bottom third of oven.
In a large bowl, combine sugar, brown sugar, flour and spices and mix well.
Core, peel and slice apples into 1/4" or less slices.
Add apples and vinegar to bowl and toss to coat.
Put apples in crust and dot top with pieces of butter.
Bake for 20 minutes.
Remove from oven and top pie with struesel mixture.
Reduce temperature to 375 return pie to oven to cook for about 50 minutes more (when crust is golden and filling is bubbling).
If struesel begins to get too brown, cover top loosely with aluminum foil.
Allow to cool before serving.

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