Sherman's Streusel Topped Apple Pie           
Firefighter Sherman Smalls of Ladder Company 127 in New York City

Streusel topping:

1 cup brown sugar
1 cup flour
1/2 cup (1 stick) butter or margarine at room temperature
1 cup coarsely chopped walnuts

Filling:

1/2 cup light-brown sugar
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
4 pounds (12 cups) apples, peeled, cut into 1/4- to 1/5-inch-thick slices
4 tablespoons apple juice
Two 9-inch pie shells
2 tablespoons butter cut into small pieces

To make streusel topping: In medium-size bowl, combine brown sugar and flour. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in walnuts; set aside. Heat oven to  375 degrees
To prepare filling: In large bowl, combine sugars, flour and cinnamon. Add apples and juice; mix well. Divide apple mixture evenly between pie shells; top with butter. Sprinkle streusel topping over apples.
Bake until topping is browned and apples are tender, about 45 minutes.
Makes 2 pies; 16 servings.

Per serving: 408 calories, 20 grams fat,
20 milligrams cholesterol, 129 milligrams
sodium, 56 grams carbohydrate, 4
grams protein.