CONTEST DESSERT: Houlihan's Old Place Apple Strudel Pie

HOULIHAN'S OLD PLACE APPLE STRUDEL PIE
Adapted by BumbleBeeBoogie

6 cups of Granny Smith apples, peeled, cored and sliced 1/4-inch thick (about 12 medium apples)
1-1/4 cups granulated white sugar
1/4 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark currants
juice from 1/2 lemon
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
pinch of salt
1 tablespoon butter, melted
2 tablespoons cold water
1 (10-inch) UNBAKED pie shell
Crumb Topping
Glaze

Preheat the oven at 425 degrees F.

Place the sliced apples in a large mixing bowl. Add sugars, flour, currants, lemon juice, cinnamon, nutmeg and salt. Toss to coat the apples evenly. Add the melted butter and the water. Toss to moisten.

Pile the apple mixture into the UNBAKED pie shell. Level the top of the mixture.

CRUMB TOPPING:
2/3 cup all-purpose flour
1/4 cup butter, softened
1/4 cup granulated white sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg

Place the flour in a bowl. Cut in the better with 2 knives or a pastry blender until the mixture is crumbly. Gently mix in the sugars and spices. Sprinkle the crumb topping over the apples, without packing, completely covering the surface.

Bake for 10 minutes. Reduce the oven temperature to 325 degrees F. and bake 1 hour longer. Remove the pie from the oven and cool slightly.

GLAZE:
1 cup powdered confectioners sugar
2 tablespoons lemon juice

In a small bowl, mix the sugar and lemon juice until smooth. Cover with plastic wrap until needed.

While the pie is still warm, drizzle the Glaze over it. Cool completely before serving.