Description
A comforting and classic apple pie topped with a buttery, crumbly streusel topping. Perfect for any occasion!
Ingredients
Scale
- For the Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- ½ cup ice water
- For the Filling:
- 6 cups thinly sliced peeled apples (about 6 medium)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For the Streusel Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
Instructions
- Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large bowl, toss sliced apples with granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
- Assemble the Pie: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges. Pour the apple filling into the crust and dot with the small pieces of butter.
- Prepare the Streusel Topping: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Bake the Pie: Sprinkle the streusel topping evenly over the apple filling. Place the pie on a baking sheet (to catch any drips). Bake for 20 minutes at 400°F (200°C). Reduce oven temperature to 375°F (190°C) and bake for another 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, loosely tent with foil.
- Cool and Serve: Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set.
Notes
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
- For a crispier streusel topping, you can add ¼ cup of chopped pecans or walnuts to the streusel mixture.
- Ensure your butter and water are very cold for the flakiest pie crust.
Nutrition
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g