Strussel Topped Double Crust Apple Pie

Apple pie has always been a favorite here and I read a recipe that inspired this version from me in the King Arthur Catalog I received this week in the mail.  This should go well with the menu I have planned for this Labor Day.

Labor Day Menu:

Grilled Brats and Buns
Hot Dogs and Buns
Corn on the Cob
Fresh Green Beans
Potato Wedges
Strussel Topped Double Crust Apple Pie Al a Mode

Ingredients for The Apple Pie:

Pastry for two crust Pie, my favorite is:    thehiddenpantry.blogspot.com/2010/07/cherry-pie.html
6 C. peeled, sliced, and cored cooking apples (I like Golden Delicious or Johnathon)
juice of 1 fresh lemon
3/4 C. granulated sugar
1/4 C. dark brown sugar
1/4 C. flour
1 t. cinnamon
1 t. vanilla
1 pinch kosher salt

Ingredients for the Strussel topping:

1 C. flour
1/2 C. brown sugar
1/2 C. cold butter cut into dice

Preheat the oven to 375 degrees F.  Butter a deep dish 9" pie plate and set aside.

Squeeze the lemon juice into the bottom of a large mixing bowl.  Drop the 6 cups of sliced apples into the lemon juice and toss well.  Add the sugar, brown sugar, flour, cinnamon, vanilla, and salt and toss together until the apples are well coated.  Set aside.

Using a medium sized bowl combine the strussel ingredients and cut with a pastry cutter until a crumb like mixture is formed.  Set aside.

Roll the bottom crust and drape into the prepared pie plate.  Roll the top crust and cut into 2" strips.
Scoop the apple filling into the bottom crust and spread evenly.  Top with the strussel.  Lay the strips of pastry into a woven pattern then crimp and trim the pie edges.

Line a half sheet pan with foil and center the pie to capture any boil over.  Bake for 55 minutes in the center of the oven.  Cool and Cut into 6-8 serving pieces.  Top with ice cream and enjoy!