Christmas Apple Crumb

Christmas Apple Crumb Pie
filling:
5 lbs. Granny Smith apples, peeled, cored, thickly sliced
1 T. fresh lemon juice
2 1/2 T. unsalted butter, finely diced
1/3 c. sugar
1 t. ground cinnamon
1 T. arrowroot starch
1/4 c. homemade baby food applesauce

topping:
3/4 c. all purpose flour
1/2 c. sugar
1/4 c. (packed) golden brown sugar
3/4 c. chopped walnuts
6 T. (3/4 stick) unsalted butter, cut into small pieces
1/4 t. salt

Preheat oven to 350F. Line a pie dish with homemade pie crust. Prick all over with a fork. Stick in the freezer for about 10 minutes while you prepare the filling and topping. With the exception of the butter, mix all filling ingredients together in a large bowl. Pour into pie crust. Dot with butter. Using your fingers, blend the topping ingredients together until well-mixed, moist, and crumbly. Heap on top of pie filling. Bake at 350F for about one hour. Crumb topping will be nice and brown, but not burned and apples will be soft when pierced with a fork.

Current Pie Tally: 43

Rhubarb Streusel Muffins

To make these, mix up the batter using the recipe found here. Pour into foil-lined muffin cups about 2/3 full. For the streusel topping. Mix together (with fingers) 1/4 c. butter, 3/4 c. flour, 1/2 c. oats, 1/4 c. brown sugar, 1/4 c. sugar, and 1/4 c. chopped pecans. If the streusel is too gooey, add a little bit more flour and/or oats. The topping should be moist and crumbly. Place a spoonful of the streusel mixture on top of each filled muffin cup. Bake at 350F for about 30 min, until a toothpick inserted into the center of a muffin comes out clean and the tops are brown and crispy looking. Enjoy!