Brett Keisel Streusel Apple Pie

Some Steelers players' names lend themselves to food puns better than others. The Greenes ("Mean" Joe and Kevin), the Hams (Jack, Shaun SuisHAM and Casey HAMpton), not to mention Antonio Brown, whose name I've gotten a lot of mileage out of, thus far. 

Then there are some trickier names - Black and Gold staples like Polamalu and Keisel. Both players boast long, flowing locks on their heads (or face, in the case of #99), another feature which doesn't immediately conjure images of delectable deserts. A bearded pie?? It's a gamble, but I think this recipe pulls it off without being too gross. 

What's more autumnal than football and apple pie? 

It's actually a Boyd Family Thanksgiving tradition to draw a face in the pie. Many years ago, one of the mischievous little Boyd brothers (ahem, JOSH) secretly plunked his finger into Kathy's pumpkin pie the day before Thanksgiving and carved it up like it was a jack-o-lantern. It was a who-dunnit that lasted all of 30 minutes until he spilled the beans. Ever since then, we intentionally draw faces in the pumpkin pie, fresh out of the oven. 

FYI - I used the official "DA BEARD" logo for reference. If you're hardcore, you can create a parchment paper stencil. I was too hungry to hit Kinkos, and in the spirit of the Boyd Family pie-face tradition, tried my best to freehand the design.

If the bearded linebacker topping isn't for you, top the whole pie with Keisel Streusel and skip the second pie crust. This pie uses the same crust recipe as our Heath Miller Bar Tollhouse Pie and the Coach Tomlin Tomato Cheese Pie. If it ain't broke, yinz don't need to fix it (though here's hoping Coach and company can fix these losing ways and secure a "W" this Sunday...)

Brett Keisel Streusel Apple Pie
Recipe adapted from Bon App├ętit

For the crust
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
1 egg, beaten
3 tbsp cold water
1 tsp white vinegar

For the filling
2 lbs apples, peeled and sliced
1/2 cup sugar
2 tbsp light brown sugar
3 tbsp unsalted butter, melted
2 tbsp flour
2 tsp cinnamon
1/2 tsp allspice

For the streusel
3/4 cup flour
1/2 cup light brown sugar
1/4 cup sugar
1/2 tsp  cinnamon 
1/2 tsp salt
1/4 tsp allspice
5 tbsp unsalted butter, cut into 1 tbsp slices
1/2 cup oats

Mix flour and salt in a mixing bowl. Gradually mix shortening into flour with a pastry cutter, single beater or two butter knives until it resembles a course meal. Beat egg in a small bowl and pour onto flour/shortening. Add cold water, vinegar and gently stir together until dough comes together. If it appears too wet or sticky, add a little flour until it is workable. 

Flour a sheet of parchment, form dough into a ball, place on parchment and gently flatten with your palm. Roll dough with rolling pin from the center, outward, until it is about 1/8 inch thick. Carefully place in pie plate. Form to fit the plate, pinch edges and trim any excess. Form excess dough into another ball, then roll out and set aside.

Stir together apple slices, sugars, butter, flour, cinnamon and allspice in a large mixing bowl. Spoon filling into pie crust.

Blend flour, sugars, cinnamon, salt and allspice in food processor. Add butter and pulse until blended. Stir in oats.

Place remaining dough on top of pie, pinch edges together and use a paring knife to cut your design. Discard excess dough. Top with streusel and bake for 45-50 minutes. 

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