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Apple Streusel Pie
Melissa Hart

Apple Streusel Pie

A crumb top is more forgiving than a second crust and gives the apples somewhere to send their steam. Tart and sweet apples keep the filling from going one-note. Bake until you see thick bubbles near the center; edge bubbling alone doesn't prove the filling is done.
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 refrigerated 9-inch pie crust
  • 3 medium Granny Smith apples
  • 3 medium Golden Delicious apples
  • 1 tbsp lemon juice
  • 1/2 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 6 tbsp cold unsalted butter cubed
  • 1/2 cup chopped pecans

Method
 

  1. Heat the oven to 425°F, fit the crust into a 9-inch pie plate and crimp the edge.
  2. Peel, core and slice the apples 1/4 inch thick, then toss them with the lemon juice, granulated sugar, 3 tbsp flour, cinnamon, nutmeg and salt.
  3. Mound the apples in the crust, pressing them gently to remove large air gaps.
  4. Rub the 3/4 cup flour, brown sugar and butter together until clumps form, fold in the pecans and scatter the mixture over the apples.
  5. Set the pie on a foil-lined sheet pan and bake for 20 minutes.
  6. Lower the oven to 375°F, shield the edge if it is darkening and bake until thick juices bubble near the center, 40 to 45 minutes more.
  7. Cool for at least 3 hours before slicing so the filling can set.