Apple Jack Crumb Pie
I serve this apple pie at my monthly bridge club meetings, and I always get many compliments. The cheese in the streusel gives the treat an interesting flavor. —Mary June Donovan, Clinton, Massachusetts
Total TimePrep: 1 hour + soaking Bake: 50 min.
- 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
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 6 tablespoons cold butter, cubed
- 3/4 cup grated aged (dry) Jack or Gouda cheese
- 1/4 cup blanched almonds
- Vanilla ice cream
- 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 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.