Apple Streusel Pie
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This Apple Streusel Pie is the ultimate Fall dessert made with a buttery pie crust, spiced apple filling and topped with a crumbly streusel that makes this pie taste extra decadent! It’s easy to make and perfect to feed a Thanksgiving crowd!
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apple streusel pie
This Apple Streusel Pie is a Fall favorite for a reason. We cook the apples before we bake them so they are extra tender and enhances the warm flavors. The streusel is similar to the topping of an Apple Crumble Pie except it has buttery crumbs, oats and is slightly crispier.
This Apple Pie with Streusel topping is packed with all the cozy Fall vibes. Enjoy a warm slice of pie with a scoop of ice cream (and caramel sauce) for the best dessert!
Other easy pies to try is my Peach Crumble Pie, Lemon Pie, Strawberry Cream Cheese Pie and No Bake Oreo Pie.
Why You’ll Love This Recipe
key ingredients
- Apples: Any type of apple will work. I use a combination of different apples. Granny Smith apples work great because the tart apples pair well with the sweet flavors.
- Pie crust: Use store-bought but you could also use homemade pie dough instead.
- Sugar: We use both granulated sugar and dark or light brown sugar.
- Spice: The key to giving the pie warm flavors. We use pumpkin pie spice, nutmeg, ginger and all spice to give the best spiced flavors.
- All-purpose flour: Used as a thickening agent in the apple mixture. Without the flour there would be too much liquid in the pie from the baking process.
- Lemon juice: Adds acidity and helps balance the sweetness of the peaches. It also helps the pie thicken properly when it’s combined with the flour.
how to make apple pie with streusel topping
Parbake pie crust: Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Poke a few holes around the crust with a fork to help prevent air bubbles. Parbake the crust for 18 minutes.
Cook apple filling: In a large frying pan or large skillet, add apple slices, sugars, spices, lemon juice, vanilla extract, milk, butter and flour. Mix and let cook for 10-15 minutes or until apples are tender. Remove from heat and make the streusel topping.
Make streusel topping: To make the streusel topping, add flour, cold butter, oats, sugars and cinnamon into a separate bowl and use a pastry cutter or a fork until crumbly pieces form.
Assemble the pie: Spoon the cooked apple mixture into the parbaked pie crust, then sprinkle the crumble topping all over the top, spreading to the edges in an even layer.
Bake pie: Place pie on a baking sheet and bake for 35-40 minutes, then let the pie cool on a wire rack for at least 3 hours to set and thicken before serving (optional). Slice and top with a scoop of vanilla ice cream or whipped cream. Enjoy!
tips & variations
- Add crunch: Add your favorite type of nuts for a crunchy crumb topping. Chopped pecans, walnuts, almonds or hazelnuts make great options.
- Caramel topping: Drizzle regular caramel or salted caramel to the top of the baked pie for a rich and gooey topping.
- Crust: If you prefer a traditional crust instead of the streusel topping, add a lattice crust or another layer of pie crust to the top.
- Gluten-free pie: Use a gluten-free pie crust and gluten-free flour to make this a gluten-free pie.
- Use a pie shield or foil: Cover the crust edges to prevent over-browning the crust.
leftovers & storage
Keep the pie covered with plastic wrap or in an airtight container, and store in the refrigerator for up to 3-4 days. The apples may start to get a little watery after that and the pie will become super soft and soggy.
To freeze, cover pie tightly with plastic wrap or aluminum foil. Then store in the freezer for up to 3 months.
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Apple Streusel Pie
Ingredients
Apple Pie Filling
- 1 store-bought or homemade pie crust
- 6 large apples (Granny Smith or Honeycrisp) peeled and sliced
- 1/2 cup brown sugar
- 1/4 cup granulated white sugar
- 2 teaspoons pumpkin pie spice
- dash nutmeg, ground ginger and all spice
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/4 cup salted butter
- 1/3 cup all-purpose flour
Streusel Topping
- 1/4 cup all-purpose flour plus 2 tablespoons
- 1/4 cup old fashioned oats
- 6 tablespoons salted butter cold and cut into cubes
- 1 1/4 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 2 tablespoons granulated white sugar
Instructions
- Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Poke a few holes around the crust with a fork to help prevent air bubbles. Parbake the crust for 18 minutes, be sure to add a pie shield or cover the edges with foil to prevent burning halfway during baking. Remove from oven then reduce the oven heat to 375 degrees F.
- In a large frying pan or large skillet, add apple slices, sugars, spices, lemon juice, vanilla extract, milk, butter and flour. Mix and let cook for 10-15 minutes or until apples are tender. Remove from heat and make the streusel topping.
- To make the streusel topping, add all of the ingredients into a small or medium bowl and use a pastry cutter or a fork until crumbly pieces form.
- Assemble the pie by spooning the cooked apple mixture into the parbaked pie crust, then sprinkle the crumble topping all over the top, spreading to the edges in an even layer.
- Place pie on a baking sheet and bake for 35-40 minutes, then let the pie cool on a wire rack for at least 3 hours to set and thicken before serving (optional). Slice and top with a scoop of vanilla ice cream or whipped cream. Enjoy!
