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fresh apple streusel pie, anna olsen

review
Private Recipe by
Annacia *
Moose Jaw, SK

A cinnamon-spiked, crunchy streusel topping adds a nice twist to a classic apple pie. I prefer to bake my pies in glass pie plates - they conduct the heat quickly in order to set the crust. Remember to place your pie plate on a baking tray to catch any juices that may drip.

yield serving(s)
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For fresh apple streusel pie, anna olsen

  • PASTRY
  • 1 1/4 c
    all-purpose flour 310 ml
  • 2 tsp
    granulated sugar 10 ml
  • 1/2 tsp
    salt 2 ml
  • 1/2 c
    cool unsalted butter, cut into small pieces 125 ml
  • 1
    large egg yolk
  • 1 Tbsp
    + 1 tsp cold water 20 ml
  • 1 tsp
    white vinegar or lemon juice 5 ml
  • FILLING
  • 3 Tbsp
    rolled oats 45 ml
  • 6 c
    apples, such as cortland, spartan, northern spy, honey crisp, granny smith, mutsu or any combination, peeled and thinly sliced 1.5 l
  • 2 Tbsp
    lemon juice 30 ml
  • 2/3 c
    sugar 160 ml
  • 2 Tbsp
    cool unsalted butter, cut into pieces 30 ml
  • 2 Tbsp
    all-purpose flour 30 ml
  • 1 tsp
    ground cinnamon 5 ml
  • STREUSEL
  • 1 c
    all-purpose flour 250 ml
  • 1/3 c
    rolled oats 80 ml
  • 1/4 c
    light brown sugar, packed 60 ml
  • 1 tsp
    ground cinnamon 5 ml
  • 1/2 tsp
    salt 2 ml
  • 6 Tbsp
    cool unsalted butter, cut into pieces 90 ml

How To Make fresh apple streusel pie, anna olsen

  • 1
    For the pastry: Combine the flour, sugar, and salt. Cut the butter into small pieces (you can pull the butter from the fridge 30 minutes before adding), and add it to the flour, mixing it in until the dough is a rough, crumbly texture.
  • 2
    Whisk the egg yolk, water, and vinegar or lemon juice. Add it all at once, mixing until dough comes together. Shape the dough into a disc, and wrap it in plastic. Chill for at least one hour, removing it 30 minutes before rolling.
  • 3
    Preheat the oven to 375˚F (190˚C). Lightly dust the bottom of a 9" pie plate with flour, and place it on a parchment or foil-lined baking tray.
  • 4
    On a lightly floured surface, roll out the dough to just under 1⁄4" (6 mm) thick. Lift the rolled dough and line the pie plate. Trim away any excess dough that hangs more than 1" over the edge of the pie plate. Tuck the overhang bit of pastry under, and pinch to form a decorative crust. Sprinkle the oats in the bottom, and then chill while preparing the filling and streusel.
  • 5
    To prepare the apples: Toss the slices with the lemon juice. Stir in the sugar, butter pieces, flour, and cinnamon. Set aside.
  • 6
    To prepare the streusel: Combine the flour, oats, brown sugar, cinnamon, and salt. Cut in the butter until the mixture is a rough, crumbly texture. Spoon the apples into the chilled pie shell, and pat down.
  • 7
    Sprinkle the streusel over the apples, then bake on the prepared tray for 20 minutes at 375˚F (190˚C). Reduce the oven temperature to 350˚F (180˚C), and continue to cook until the outside crust is evenly browned, and the apple filling is bubbling at the edges (40 to 45 minutes). Cool the pie for at least three hours before slicing, or chill to serve cold.
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