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Chef Ruth DeLillo's Famous Apple Pie (from Holiday Food, (11-12/00)

This recipe is courtesy of my good friend and colleague Chef Ruth DeLillo, who is Executive chef at the Westwood Country Club.
Joe George
Number of Servings
makes 3 pies
For the filling:
12 granny smith apples, peeled, cored and sliced
1 cup granulated sugar
1 tablespoon cinnamon
3 tablespoons all-purpose flour
For the streusel topping:
12 ounces almond paste
3-1/4 cups granulated sugar
1-1/2 cups cold margarine, cut into pieces
7 cups bread flour
1 pound butter (melted and cooled)
Combine all of the ingredients together in a large bowl, and set aside.

Combine the almond paste with the sugar in an electric mixer with a paddle attachment. Mix until the almond paste is broken into small pieces. Add the flour, and mix until thoroughly combined. Add the margarine and, with an on-and-off motion, mix the streusel until the margarine is just combined. Transfer this mixture to a bowl, cover it with cellophane, and place it in the freezer for at least 2 hours, or until firm.

Remove the streusel fromthe freezer and gently mix in the melted and cooled butter. Return the streusel to the freezer until firm. Remove the streusel from the freezerand break up any large lumps by pulsing them in a food processor. Refrigerate until needed.

To assemble and bake the pies: Preheat an oven to 350 degrees Fahrenheit. Prepare 3 Pyrex 10-inch pie pans by rubbing them lightly with margarine. Roll the pie doughs out just slightly larger than the pie pans and gently lay them in the pans, verygently pressing them into the pans; trim any excess dough away from the edges. Divide the apple filling and mound it into the pies. Evenly top each pie with the streusel and bake in the preheated oven for approximately 1-1/2 hours, or until the pies are golden brown and cooked throughout.