First Fall Apple Pie

I've had a pie crust sitting in my refrigerator, waiting to be used. It's been a long while since I've made an apple pie, but it is AudioDad's favorite dessert- I almost made him one for his birthday instead of the chocolate buttermilk sheet cake. I found a recipe online for a streusel topped pie (also known as a French apple pie)- thought that would be a nice change (and I only had a single crust- too lazy to make another one!) It was definitely delicious!
apples in the crust
topped with streusel

Streusel Apple Pie
1 pie crust
3 lbs. (about 7-8) peeled Granny Smith apples, thinly sliced
3/4 c. sugar
1/2 tsp. cinnamon
2 tbs. Minute tapioca

Topping
2/3 c. flour
1/2 c. brown sugar
1/2 tsp. cinnamon
5 Tbs. cold butter

Preheat oven to 425 degrees. Prepare pie crust and use it to line a 9" deep dish pie pan. Set aside. In a large bowl, mix together apples, sugar, 1/2 tsp. cinnamon, and tapioca. Pour apple mixture into the unbaked pie crust, mounding in the center and pouring any juices over apples. In a medium bowl, prepare the streusel by mixing together the flour, brown sugar, 1/2 tsp. cinnamon. Using a pastry blender or a knife, cut in the butter until it resembles coarse crumbs. Sprinkle/pat this mixture over the apples in the crust. Bake pie for 12 minutes at 425 degrees, then reduce oven temperature to 350 degrees and bake for an additional 35-40 minutes, or until apples are tender and pie is golden brown. Let cool a few hours before slicing and serving.

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