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Apple Jack Crumb Pie

I serve this apple pie at my monthly bridge club meetings and it always gets thumbs up. You don't need to serve it with a slice of cheese, since there is cheese in the streusel.—Mary June Donovan, Clinton, Massachusetts

8 ServingsPrep: 1 hour + soaking Bake: 50 min.

Ingredients

1/3 cup golden raisins
3 tablespoons brandy
Pastry for single-crust pie (9 inches)
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
5 cups sliced peeled tart apples
2 tablespoons lemon juice
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons cold butter, cubed
3/4 cup grated aged Jack cheese
1/4 cup blanched almonds
Vanilla ice cream

Directions

In a small bowl, combine raisins and brandy; cover and let stand at
room temperature overnight.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In
a large bowl, combine the brown sugar, flour, cinnamon, nutmeg and
pepper. Add the apples, lemon juice and raisin mixture; toss to

2 of 2

Apple Jack Crumb Pie (continued)

Directions (continued)

coat. Transfer to pastry.
Combine flour and sugar in a food processor. Add butter; cover and
pulse until coarse crumbs form. Add cheese and almonds; pulse just
until combined. Sprinkle over filling.
Bake at 375° for 50-60 minutes or until apples are tender and
topping is golden brown. Cover edges with foil during the last 30
minutes to prevent overbrowning if necessary. Serve warm with ice
cream. Yield: 8 servings.

Editor’s Note: You may substitute 3/4 cup shredded Parmesan cheese for the aged Jack cheese.

Nutrition Facts: 1 piece (calculated without ice cream) equals 456 calories, 20 g fat (10 g saturated fat), 34 mg cholesterol, 283 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.