Pie Charting Pt III - Apple

So I always make an apple pie (every year) and look for fun and different recipes. A favorite is a cranberry ribbon pie but this year I want to try to make a single crust pie with a streusel top.

Apple Pie with Walnut Streusel

Gourmet | January 1996

For topping: 2 tablespoons unsalted butter, softened 2 tablespoons firmly packed brown sugar 2 tablespoons all-purpose flour 1/4 cup chopped walnuts For filling: 3 pounds Golden Delicious or Jonagold apples (about 6 medium) 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 3/4 teaspoon cinnamon 2 tablespoons milk 1 tablespoon granulated sugar To make topping: In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered. To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat. Preheat oven to 350°F. On a lightly floured surface roll out dough into a 15-inch round (about 1/8 inch thick) and fold into quarters for ease of handling. Unfold dough in a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit and letting dough overhang rim of skillet or pie plate. Spoon filling into shell and fold pastry overhang over filling, leaving center uncovered. Bake pie in middle of oven 1 hour (pie will not be completely cooked) and remove from oven. Crumble topping over center of pie, breaking up any large chunks. Brush crust with milk and sprinkle with sugar. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling. Cool pie on a rack. Serve pie warm or at room temperature with ice cream.