- Pie Crust: Mix flour and salt in large mixing bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse crumbs. Mix in 3 tbsp (45 mL) water, plus enough additional water to form a dough that is moist enough to hold together. Remove to floured surface and flatten into 1/2" (1 cm) round disk. Cover with plastic wrap while preparing streusel.
- Streusel: Combine ingredients in small bowl. Set aside.
- Filling: Place filling ingredients in a large bowl. Toss gently until well combined.
- Preheat oven to 400°F (200°C). Roll dough on floured surface into a circle 2-inches (5 cm) wider than 9" (23cm) pie plate. Transfer dough to pie plate. Trim edges of dough leaving a 3/4" (2 cm) overhang. Fold edge under. Flute dough as desired. Place on foil lined baking sheet.
- Place filling mixture in prepared pie plate. Top with reserved streusel mixture.
- Bake in preheated oven 55 to 60 minutes until topping is golden brown and mixture is bubbling. If topping is getting too brown, loosely cover with foil. Cool on wire cooling rack.
This recipe is courtesy of: Smucker Foods