Sweet, Sweet Streusel
Submitted by KitchenBarbaria... on September 10, 2012 at 7:23 am

Streusel that works using melted butter - a minor variation on a recipe posted by louiewags

For the whole Potential Pie Perfection Package:
First, the foundation of all pies, THE CRUST aka Perfect Pie Pastry Premix
Then, the center of it all, the apple pie filling aka Apple Ambrosia

And now the Parade Of Streusels
Streusel #1 - Sweet, Sweet Streusel
Streusel #2 - Foster's Best Crumb Topping
Streusel #3 - Big-Frank's Beautiful Balanced Bakery Betopping Bits, AKA Professor-Frank's Pulchritudinous Pulverulence for Proper Pastry and Pie Peaks

Yield: 1 9-inch pie

67g (1/3c) granulated sugar
73g (1/3c) brown sugar
158g (1 1/3c + 1 1/3 T) Cake flour or White Lily AP flour
2 tsp cinnamon
3/4 tsp nutmeg
1 tsp ginger
dash of salt
190 g (6 T + 2 tsp) butter

Stir together both sugars, the spices, and the salt.

Melt the butter - not too hot, just to melt.

Sift the flour and stir into the butter/sugar mixture till well incorporated.

Let this set up - I stick it in the fridge or freezer for 15 minutes.

It will solidify - break it up with a fork and crumble with a dough blender.

Spread over the filled pie as evenly as possible. Break up any larger chunks--aim for about pea size.
Bake as usual, cover with foil if needed.