Apple Pie with Streusel Topping

Makes one 8 to 9-inch pie
This pie combines sweet and spicy chunks of apple with a delicious crunchy streusel topping with walnuts.  It is a wonderful dessert for autumn or whenever you can purchase fresh apples at your local farmers' market or supermarket.  We prefer to use McIntosh apples in our pies but you can use any tart apple variety, such as Gravenstein, Granny Smith, Pippins, or Winsap.

Single Crust Pastry:
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces unsalted butter, cold and cut into cubes
1/4 to 1/2 cup ice water

Apple Filling:
4 cups apples (peeled and cored), cut into coarse 1-inch chunks
1/2 cup sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/2 tablespoon lemon juice
1 tablespoon butter

Streusel Topping:
1 cup flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter
1/4 cup chopped walnuts
Confectioners' sugar (optional)


To make the crust:
In the bowl of a food processor, combine flour, salt, and sugar.
Add the butter cubes and pulse until the mixture looks like coarse cornmeal.
Add water, a little at a time, through the feed tube with the machine running.
Add water until the dough is just moist enough to hold together.
Form dough into a ball.
Flatten to a 1/2-inch thick round on a floured surface.
Roll out to a circle 1 inch larger than pie pan.
Transfer pastry to pie pan without stretching.
Turn under edges and crimp.
Refrigerate while preparing filling and topping.

To make the filling:
Combine apples, sugar, flour, cinnamon, and lemon in a bowl.
Toss lightly to mix.
Pour into pastry-lined pie pan.
Dot with butter.
Add streusel topping.

To make the streusel topping:
In a bowl, combine flour, brown sugar, and cinnamon.
Cut in butter until crumbly.
Stir in nuts.
Use your hands to form a crumb consistency.
Sprinkle evenly over apple filling.

To bake:
Preheat oven to 425 degrees F.
Bake 40-45 minutes until filling bubbles near center.
Remove and cool to room temperature before serving.

Sprinkle top with confectioners' sugar before serving, if desired.
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Apple Pie with Streusel Topping
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Have these supplies on hand for homemade pie crusts.
Carry delicious homemade pies, deviled eggs or other appetizers and desserts to your next party. This carrier holds up to two 9-inch pies or one pie with a tall topping like meringue.
It also includes two reversible trays with indentations to hold a total of 28 deviled eggs
The silicone pastry/baking mat has measurements in centimeters and inches.
Great for rolling out a round of pie crust to fit your pie pan.  Also, for this recipe, you can easily roll out a perfect 12-inch round of cookie dough.
Use glass pie plates for most pies; they disperse heat well for even browning.  Because they are clear, you can check the bottom of the crust to ensure it's thoroughly baked before you take it out of the oven.  If you have aluminum pie plates, use them for icebox pies with press-in crusts or those that are baked briefly in the oven.
A non-tapered rolling pin applies pressure evenly, so that your pie crust is of even thickness from the center to the edges.
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