I don’t care if it’s two-crusted or streusel-topped, but I’m a big fan of apple pie. But it’s much easier to make this streusel topping than tackle two crusts, and with so much to do for the Thanksgiving meal, why not save yourself some time? The crumb topping gives this dessert extra crunch, especially with the addition of some walnuts. Use your favorite pie crust recipe, or buy one already packaged, like I did this time, with one from Trader Joe’s. Roll it out, place it into your pie plate and crimp the edges. I sprayed my pie plate first with some PAM, to ensure easier removal of the slices. Prick the pastry all over, then put it in the refrigerator for at least 15 minutes before baking.
Weigh down the crust with some pie weights that are nestled on a piece of aluminum foil. I also sprayed the bottom of the foil with some PAM, so it wouldn’t stick to the crust. If you don’t have pie weights, use some hard beans, like I did. I keep reusing mine year after year and I think they’re at least 30 years old by now — and still have more life in them.
I like to cook the apples a bit before putting them in the crust. Otherwise, the pie has a tendency to sink a lot — especially important if you’re making a double crust pie and don’t want a big gap between the apples and the crust. Just cook them a little, so they still maintain their integrity as slices. You don’t want them turning into applesauce!
After you’re prebaked the pie shell a little bit, gently place the partially cooked apples inside, cover with the streusel topping and bake.
If the edges seem to be browning too quickly, cover them with strips of aluminum foil.
Let the pie rest at least a couple of hours before digging in.
And don’t forget that it tastes even better with a scoop of good vanilla ice cream!
Click here to find the recipe for this other great apple pie – an upside-down apple pie with a gooey pecan topping.
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- 1 purchased pie crust or your favorite home made pie crust
- 7-8 apples, peeled and sliced evenly (about 9-10 cups of sliced apples)
- (I used a combination of mostly Honey Crisps and Granny Smiths)
- 4 tablespoons butter
- ½ cup sugar
- ¼ teaspoon cinnamon
- a pinch of cloves
- a few gratings of fresh nutmeg
- a pinch of salt
- 2 T. lemon juice
- 2 T. cornstarch
- FOR THE TOPPING:
- ½ cup butter
- 1 cup flour
- ⅔ cup brown sugar
- ¾ cup chopped walnuts
- a pinch of cinnamon
- FOR THE PIECRUST:
- I rolled out the pie crust and placed it gently in a pie plate that was sprayed with PAM.
- Then, I crimped the outer edge and pricked the bottom with a fork.
- I preheated the oven to 375 degrees F. and placed the uncooked pie crust in the refrigerator while the oven was preheating.
- When the oven reaches 375 degrees, place a buttered piece of aluminum foil in the pie shell, and weigh it down with pie weights or beans.
- Place in the oven and bake for 10 minutes.
- Remove from the oven, remove the pie weights and aluminum foil and bake the crust for another 10 minutes.
- FOR THE PIE FILLING:
- Peel, core and slice the apples into slices about ¼ inch thick.
- Place the butter in a large skillet, big enough to hold all the apple slices.
- Cook the apple slices in the butter on a gentle heat for about 10 minutes or until they start to soften,
- Do not cook completely. They will continue to cook in the oven.
- When they begin to soften, turn off the heat and stir in the spices, the salt and the cornstarch.
- Spoon all the apples into the prebaked pie crust, then cover with the streusel topping and bake in a 375 degree oven for 25 minutes.
- Check the pie to make sure it isn't browning too much on the edges and bake for another 5-10 minutes, placing aluminum foil strips around the edges if it's getting too browned.
- STREUSEL TOPPING:
- Mix the flour, brown sugar, walnuts and cinnamon together, then using your fingers, blend in the butter.
- Carefully spread the topping over the apples and bake as directed above,