Ingredients
Crust:
1 1/2 C. All-purpose Flour
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
1 stick very cold butter
1/4 C. apple juice
1 TBLS. sugar
Filling:
4 Granny Smith, 2 Rome Apples
2/3 C. Milk
1 TBLS. lemon juice
1 TBLS. Vanilla yogurt
1/4 C. all-purpose flour
1 LG. egg
1/2 C. sugar
1/2 Tsp. salt
1 Tsp. Vanilla Extract
1 Tsp. cinnamon
Topping:
2/3 C. all-purpose flour
1/4 C. brown sugar
1/4 C. sugar
1/2 tsp. cinnamon
Dash of salt
6 TBLS. cold butter
Preparation
Crust: In food processor, combine flour and cinnamon until blended. Add butter, mix. Add cold apple juice. When dough forms into a ball, gather, flatten, wrap in wax paper and refrigerate at least 2 hours. Pull dough out of frige and leave out for 20 minutes before using. Preheat oven at 350. With floured counter, roll out dough and transfer to 9" deep dish pie plate. Trim edges and finish with decorative edge. Poke holes into crust and bake for about 12 minutes. Cool. Filling: Peel, core and slice apples. Coat with flour. In bowl, combine milk and lemon juice til thick. Add rest of ingredients till blended. Add apples. Fill prepared pie crust. Topping: In food processor, combine all ingredients but butter. Add butter and pulse until it is crumbly. Top apple mixture covering them completely. Bake for 1 hr. 20 minutes, or until topping is golden.
