Streussel-top Apple Pie
Streusel
- 1 cup flour
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup (6 oz) cold unsalted butter, cut into 1/2 inch pieces
Filling
- 4 lbs granny smith or other baking apples (about 10 cups sliced)
- 1 tbsp flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 premade pie crust (whether packaged or handmade)
- 1/2 cup heavy whipping cream
Streusel
- place dry ingredients into food processor with a metal blade
- pulse several times
- add butter and pulse until mixture is crumbly
- set aside and preheat oven to 325 F
Filling
- peel, core, and slice apples into 1/4 inch slices
- combine flour, granulated sugar, and cinnamon in a separate bowl
- roll out the pie dough and fit into 10 inch pie pan, fluting the edges
- toss apples with the sugar mixture and place them into pie shell, they will mound very high, press them down slightly.
- Pour the whipping cream over the apples.
- gently apply the streusel to the apples pressing it into the slices. the streusel should cover the apples completely but not touch the edges of the crust
- Place the pie on the lower rack in the oven.
- bake for 25 minutes, then transfer the pie to the center rack and continue baking for approximately 1 hour or until the apples are softened but slightly firm when tested with a skewer.
- set the pie on a wire rack to cool
Pie is best served 1 hour after being removed from the oven or after being warmed for 15 minutes in a 325 F oven. When building this pie the number of apples may seem a bit excessive and we're inclined to agree. however they will reduce significantly in the oven.
If you substitute granny smiths with an apple with a higher water content add flour to the sugar mixture you toss the apples in.