Using two varieties of apples provide optimal flavor and texture to this streusel-topped apple pie.
20m
PREP TIME
1hr 10m
COOK TIME
365
CALORIES
12
INGREDIENTS
Servings: 8
Ingredients
- 1 refrigerated pie crust, from 14.1-ounce package
- 4 cups sliced peeled Braeburn apples, about 4 medium
- 4 cups thinly sliced peeled Granny Smith apples, about 4 medium
- 3/4 cup dried cherries
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 cup firmly packed brown sugar, divided
- 1/4 cup cornstarch
- 1 1/2 teaspoons McCormick Gourmet™ Roasted Saigon Cinnamon
- 1 1/2 teaspoons McCormick Gourmet™ Organic Ginger, Roasted Ground
- 1/2 cup flour
- 1/3 cup cold butter
- 1/4 cup chopped pecans
INSTRUCTIONS
- 1 Preheat oven to 425°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Toss apples, cherries and vanilla in large bowl. Mix 1/2 cup of the sugar, cornstarch and 1 teaspoon each of the roasted cinnamon and roasted ginger in small bowl. Sprinkle over apple mixture; toss to coat well. Spoon into pastry-lined pie plate
- 2 Mix remaining 1/2 cup sugar, flour and remaining 1/2 teaspoon each roasted cinnamon and roasted ginger in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Sprinkle streusel evenly over apple filling
- 3 Bake 50 to 70 minutes until streusel is golden brown and filling is bubbly. Cool on wire rack
