The BEST Apple Streusel Pie
Looking for a delicious pie with a great flaky crust? Here it is!
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sugar
- 1/2 cup very cold unsalted butter, cut into 1/2-inch cubes (1 stick)
- 4ish tablespoons ice water
The Streusel Topping
- 1/3 cup granulated sugar
- 1/4 cup firmly packed light or dark brown sugar
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher or course salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
The Pie Filling
- 6 large Granny Smith apples… or a mixture of Granny Smith and any other firm baking apple, peeled, cored, and sliced about 1/2-inch thick
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 cup heavy whipping cream
- 1 tablespoon pure vanilla extract
- Add 2/3 cup flour, salt and sugar to a medium bowl. Stir 2 to 3 times until combined.
- Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
- Cut the butter into the flour with a pastry blender until the flour has a course, mealy texture similar to fresh bread crumbs. About 1-2 minutes
- Add remaining 2/3 cup flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sixed pieces).
- Sprinkle ice water over the mixture – start with 2 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add another 1-2 tablespoons of water and continue to press until dough comes together.
- Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Next form your ball of dough into a disc. Wrap each disc with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 2 months (just thaw it overnight in the fridge before using it).
- Remove the dough disc from the refrigerator and let it sit at room temperature for 5 minutes.
- Spray the work surface and rolling pin with cooking spray. Then use rolling pin to roll out dough into a 12-inch circle (about 1/8-inch thick. Be sure to check if the dough is sticking to the surface below – spray again if necessary.
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.
- Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking).
- Fold edge of dough underneath itself so that it creates a thicker, 1/4 -inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.
- Line the crust with two sheets of aluminum foil (be sure to push foil against the edges of the crust).
- Heat the oven to 425 degrees. Place a baking sheet on a middle oven rack.
- Fill the foil with dried rice, dried beans, or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust into preheated baking sheet and reduce oven temperature to 400 degrees. Bake 20-30 minutes or until the crust is golden.
- Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Reduce the oven temperature to 350 degrees.
The Streusel Pie
- Combine the 1/3 cup of granulated sugar, the brown sugar, 1/2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger and salt in a large bowl and mix.
- Add the pieces of butter and use your fingers to rub the cold butter into the dry ingredients until the topping is fairly uniform and crumbly. Do not overmix, you don’t want a paste.
The Pie Filling
- Toss peeled and sliced apples with 2 tablespoons of flour in a bowl until well coated.
- Put the apples in the pie shell.
- Combine the 1 cup of granulated sugar and the 4 tablespoons of flour, the 1/2 teaspoon of cinnamon, and the cloves in a small bowl.
- Beat the egg in a large bowl, then add the cream and vanilla and blend well.
- Add the sugar mixture to the egg mixture and stir to blend.
- Pour the custard mixture over the apples; if the mixture comes more than three quarters of the way up the side of the crust, stop pouring so it won’t bubble up and overflow.
- Place the pie on the baking sheet in the oven and bake it for 20 minutes.
- Carefully remove the pie from the oven, making sure the custard mixture doesn’t pour over the side.
- Evenly and carefully distribute the streusel topping over the top of the pie.
- Carefully return it to the oven and bake until the top is browned and a knife inserted into the pie ensures that the apples are cooked through, about 50 minutes longer.
- Let the pie cool on a wire rack for at least 45 minutes until room temp or barely warm, then serve with whipped cream or vanilla ice cream, if desired…