Apple Streusel Pie
This Apple Streusel Pie is the ultimate Fall dessert made with a butter pie crust, spiced apple filling and topped with a crumbly streusel that makes this pie taste extra decadent! It's easy to make a perfect to feed a Thanksgiving crowd!
Servings: 10 servings
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!