Pie crust

Roll out the pastry in a rectangle

• spread one side with 1/4 c brown sugar
• sprinkle 1 tsp of cinnamon on top of the brown sugar
• Carefully roll the pastry along the long side and quite tightly
• slice evenly - about 3/4" (don't measure!) and place each slice in the bottom of a 9" pie plate, pressing them in as you go to fill the sides and bottom.
• Repeat with the second pie crust - you may not need all of it.

Dutch Apple Pie and Streusel Topping

• Toss the apples, white sugar, lemon juice, lemon zest, corn start in a large bowl, making sure the apples are well covered, then set aside. This is your apple pie filling.
• In a separate bowl mix the brown sugar, flour, and butter - I use a pastry blender to evenly mix the butter.
• Build the pie by placing the apple mixture in the bottom of the pie crust, pile it high in the centre, leaving room around the edges.
• In a small bowl, mix up an egg wash and brush the edges of the cinnamon roll crust.
• Spoon the brown sugar mixture all over it, again piling it high. The apples will cook down, so don't worry if it looks like too much topping.
• Bake at 350F for 50 minutes or until golden and you can see the apples bubbling.