The Streusel Pie to End All Streusel Pies
How pretty is this pie?
Sorry, I know I should let you all comment, but HOW PRETTY IS THIS PIE? I have made pies that looked like my 7-year-old was at the helm of the stove, pies that not only didn’t slice into neat little wedges but necessitated a ladle to get them out of the pan, so I am not by any means a pie expert. In fact, I don’t really know why this pie turned out so well. But it did, and lucky for me I had my handy dandy camera at the ready, and had the mental whereabouts to write down the recipe. So, ladies and gentlemen, for your baking pleasure, may I present:
One Damn Great Streusel Apple Pie
I make a few of these pies each and every Thanksgiving (inspired by an old Marcia Adams recipe) and a few other times a year besides. The apples are bound up with a custard-y coating, and a thick layer of sweet crumbly streusel topping make this like an amazing apple crisp in a pie presentation. The smell of this pie baking could make you cry.
You surely can make your own pie crust, but if you’re not feeling it (and I wasn’t this particular holiday eve) you can absolutely use the rolled up pie crusts you can find in the refrigerated area of the supermarket, usually somewhere near the tube biscuits and flour tortillas.
It is a good idea to put a cookie sheet under the pie as it bakes, as the streusel topping can tend to bubble off the sides a bit, and trust me when I tell you that your kitchen will get more than a little bit smoky if this happens.
1/3 cup granulated sugar
¼ cup brown sugar
½ cup plus 2 tablespoons all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon Kosher salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
6 large Granny Smith apples, peeled and sliced
1 unbaked pie shell
1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon cinnamon
¼ teaspoon ground cloves
1 large egg
1 cup heavy or whipping cream
1 teaspoon vanilla
Whipped cream or vanilla ice cream for serving (optional, but really well-worth it)
1. Preheat the oven to 350° F.
2. To make the Streusel Topping, combine the sugar, brown sugar, flour cinnamon, ginger, and salt in a food processor and give it a whirl. Add in the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly; do not over process — you don’t want a paste.
3. Place the sliced apples into the pie shell. Combine the sugar, flour, cinnamon and cloves in a small bowl. In a larger bowl beat the egg, then add the cream and vanilla, and blend well. Add the sugar mixture to egg mixture and stir to blend. Pour the mixture over the apples. Place the pie in the oven on a cookie sheet and bake for 20 minutes. Evenly and carefully (take your time) distribute the Streusel Topping over the top of the pie and bake for another 45-50 minutes, until the top is browned and a knife inserted into the pie ensures that the apples are cooked through.