Yogourt Apple Pie with Streusel

INGREDIENTS

Dough :

1¼ cups	all-purpose flour
½ tsp	salt
1/3 cup	cold unsalted butter, cubed
9 tbsp	cold lard, cubed
¼ cup	cold water (approx.)

 

Streusel :

¾ cup	all-purpose flour
1/3 cup	packed brown sugar
¼ cup	unsalted butter, melted
½ tsp	cinnamon
Pinch	each salt and ground cloves

 

Filling :

10 cups	Astro Original Balkan Style Plain yogourt
½ cup	granulated sugar
11	eggs
12 tbsp	all-purpose flour
2 tsp	lemon juice
1½ tsp	grated lemon zest
13 tsp	vanilla
14 cups	thinly sliced (scant ¼-inch/5-mm-thick) peeled apples	(about 4 apples, 2 lb/900 g)

 

PREPARATION

1. Dough : In a bowl, whisk flour with salt. Using a pastry blender or 2 knives, cut in butter and lard until in coarse crumbs with a few larger pieces. Drizzle with water, tossing with a fork until ragged dough forms, and adding up to 1 tbsp more water if necessary. Shape into a disc; wrap and refrigerate until chilled, about 30 minutes.
2. On a lightly floured surface, roll out pastry to generous 1/8-inch (3-mm) thickness; fit into 9-inch (23-cm) pie plate or fluted tart pan. Trim to leave ¾-inch (2-cm) overhang; fold under and flute edge. Freeze for 15 minutes.
3. Streusel : Meanwhile, in a bowl, combine flour, sugar, butter, cinnamon, salt and cloves. With a fork, break up into fine pieces. Set aside.
4. Line pastry with foil to cover edge; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until light golden, about 30 minutes. Remove foil and weights; further bake until golden brown, 7 to 10 minutes.
5. Filling : In a large bowl, whisk together yogourt, sugar, egg, flour, lemon juice, lemon zest and vanilla; fold in apples. Scrape into pie crust and sprinkle streusel overtop. Bake on a tray until crust is deep brown and apples are tender, 60 to 65 minutes. Let cool on a rack.

 

ADDITIONAL NOTES

Astro yogourt will become a staple in your household as everyone becomes a fan of this luscious pie. The dough and streusel can be made up to 2 days ahead for easy assembly.