Description
A rustic apple pie featuring a thick layer of cinnamon-spiced streusel instead of a top crust. Perfect for autumn gatherings and holiday desserts.
Ingredients
Scale
- 1 pre-made or homemade 9-inch pie crust
- 5 medium Granny Smith apples, peeled, cored, and sliced
- 3 medium Honeycrisp apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup all-purpose flour (for topping)
- 1 cup brown sugar, packed (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
- Roll out the pie crust and press it into the bottom and sides of the pie plate, trimming the edges.
- In a large mixing bowl, toss the sliced apples with granulated sugar, brown sugar, 2 tablespoons of flour, cornstarch, 1 tablespoon of cinnamon, and lemon juice.
- Transfer the apple mixture into the prepared pie crust, pressing down lightly to remove air pockets.
- In a separate bowl, combine 1 cup of flour, 1 cup of brown sugar, and 1 teaspoon of cinnamon.
- Cut the cold butter into the topping mixture using a pastry cutter or fork until coarse crumbs form.
- Sprinkle the crumble evenly over the apple filling, covering it completely.
- Bake on a baking sheet for 45 to 55 minutes until the topping is golden brown and juices are bubbling.
- Cool the pie on a wire rack for at least 2 hours before slicing.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American