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Rustic Apple Streusel Pie
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
- ½recipe Tender Pie Dough (see recipe)
- 4pounds Granny Smith apples, peeled, cut into ¼-inch-thick slices and trimmed
- ⅔cup superfine sugar
- 3tablespoons unbleached all-purpose flour, plus more for rolling out the dough
- 2teaspoons pure maple syrup, preferably Grade B
- 2teaspoons fresh lemon juice
- ½teaspoon ground cinnamon
- ¾teaspoon pure vanilla extract
- 1large egg, well beaten with a hand blender
- ⅓cup plus 1 tablespoon unbleached all-purpose flour
- 1tablespoon superfine sugar
- 1tablespoon light brown sugar
- ⅛teaspoon ground cinnamon
- 2½tablespoons unsalted butter, melted
- ⅛teaspoon pure vanilla extract
For the Pie
For the Streusel
Preparation
- Step 1
Position a rack in the center of the oven and preheat to 350°F. Line a half-sheet pan with parchment paper.
- Step 2
To make the filling, gently toss the apples, sugar, flour, maple syrup, lemon juice, cinnamon, and vanilla in a medium bowl until well combined.
- Step 3
Make the streusel. Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.
- Step 4
Lightly flour a work surface. Unwrap the dough and rap the entire circumference around its edge on the work surface. Dust the top of the dough with flour. Roll out into a 15-inch round. Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides. Heap the apples in the crust, mounding them high in the center. Bring up the edges of the dough, pleating the dough as needed around the circumference of the dish — the center of the filling will be visible. Brush the exposed crust with the egg. Place the streusel over the exposed filling to cover it, then sprinkle any remaining streusel over the crust.
- Step 5
Place the pie on the half-sheet pan. Bake, rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour. If the crust is browning too quickly, tent it with parchment paper. Remove from the oven and cool on a wire rack for 1 hour. Serve warm or at room temperature.
Private Notes
Cooking Notes
If you click on the link shown above, The Baker's Apprentice: Peach or Apple Pie, you will find a recipe for the streusel mentioned in the ingredient list for this recipe. I had to look for it too.
Watch your pie. Ours browned very quickly as it was so tall and thus near the broiler grille.
You can make superfine sugar by processing regular sugar in a food processor.
I'd recommend a 10" or 12" pie plate to fit all the apples.
We 4x the streusel to have enough to cover the pie.
Is there a recipe for the streusel?
Not even close to enough streusel in this recipe. Second time I quadrupled the streusel ingredients (just mix them all together in a bowl) and it was exactly the right amount. Uses 6 large apples. In my oven, this takes 1 hour 10 minutes or a little longer. No need to brush crust with egg before baking.
I️ used normal sugar. Great pie! I’ve been making another one from the NYT cookbook since I️ was 12 but I️ might transition to this one. Brought it in for a late night at school and my friend brought out bourbon which was the perfect accompaniment!
I used Granny Smith Apples but found that the apples did not cook enough to soften by baking less than 1 hour
Not even close to enough streusel in this recipe. Second time I quadrupled the streusel ingredients (just mix them all together in a bowl) and it was exactly the right amount. Uses 6 large apples. In my oven, this takes 1 hour 10 minutes or a little longer. No need to brush crust with egg before baking.
I️ used normal sugar. Great pie! I’ve been making another one from the NYT cookbook since I️ was 12 but I️ might transition to this one. Brought it in for a late night at school and my friend brought out bourbon which was the perfect accompaniment!
Watch your pie. Ours browned very quickly as it was so tall and thus near the broiler grille.
You can make superfine sugar by processing regular sugar in a food processor.
I'd recommend a 10" or 12" pie plate to fit all the apples.
We 4x the streusel to have enough to cover the pie.
I'm confused as well, is the streusel meant to be the flour and sugar mixture which was tossed with the apples or is one supposed to just have streusel available in their kitchen already made?
Is there a recipe for the streusel?
If you click on the link shown above, The Baker's Apprentice: Peach or Apple Pie, you will find a recipe for the streusel mentioned in the ingredient list for this recipe. I had to look for it too.
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