• 1 pie crust
• 2 Tbsp unsalted butter
• 2 1/2 lb apples - peeled, cored, cut into wedges
• 1/4 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 3/4 cup sugar
• 2 Tbsp flour
• 2 tsp cornstarch
• 1 Tbsp apple cider vinegar

• 1/3 cup+1 Tbsp flour
• 1 Tbsp superfine sugar
• 1 Tbsp light brown sugar
• 1/8 tsp cinnamon
• 2 1/2 Tbsp unsalted butter - melted
• 1/8 tsp vanilla extract

1. Melt butter in large saute pan and add apples. Stir to coat fruit with butter and cook, stirring occasionally.Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5-7 min. sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 min. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. The fruit mixture may be spread onto on a rimmed baking sheet to speed cooling.
2. Place a large baking sheet on the middle rack of oven and preheat to 425.
3. Roll out dough, using a pin, on a lightly floured surface until it is roughly 12“ in diameter. Fit this crust into a 9” pie tin, trimming it to leave a .5“ overhang. Work overhang into crimped rim band and place pie pan in the freezer.
4. Combine dry streusel ingredients in a small bowl. Stir melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the dry mixture. Squeeze together and crumble into small lumps.
5. Remove the pie crust from the freezer and put the cooled pie filling into it. Sprinkle the streusel on the top.
6. Place pie in oven and bake on hot baking sheet for 20 min.,the reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30-40 min more. Remove and allow to cool on rack, about 2 hr.

Serves: 8       Total cooking time: 60 min.
Source: NYT Apple Pie plus Rustic Apple Streusel Pie