As far as pie-making goes, it doesn’t get much easier than this! After blind-baking your crust, sliced apples get tossed with a cinnamon sugar mixture and then topped with a buttery cinnamon streusel. My mouth is watering just thinking about it! I happen to prefer a streusel topping over double crust on my pies. Not only does it remove the additional step of making and rolling out another crust, but especially for this pie, the extra cinnamon in the streusel really adds something special when paired with the cinnamon apples. Plus it comes out all bubbly and brown and when topped with a scoop of vanilla ice cream, oh goodness, it just doesn’t get any better than that!
I hope you give this recipe a try 🙂 It’s a great way to use up all of those apples you just picked from orchard, not to mention impress your family and friends!
- 1 pie crust (see link below recipe box)
- 4-5 large Granny Smith apples, peeled, cored and sliced into 20 slices each
- ½ cup granulated sugar
- 2 tsp. cinnamon
- Streusel Topping:
- ½ cup flour
- ½ cup brown sugar
- ¼ cup quick oats
- 2 tsp. cinnamon
- 4 Tbs. (1/2 stick) unsalted butter, cut into small cubes
- Prepare pie dough, recipe link below. Roll it out, place it in your pie dish and put in the freezer for at least 1 hour.
- Pre-heat oven to 400 degrees.
- Once at temp, fill (unbaked) pie crust with aluminum foil and baking weights. Bake for 15 minutes. Remove from the oven and let cool for 25 minutes. After 25 minutes, remove foil and pie weights. Place pie on a jelly roll pan. This will help collect any sugar mixture that might bubble over. Plus it makes it easier for taking in and out of the oven.
- While crust is blind-baking, prepare pie filling and crumble topping. To make the filling, place the sliced apples, sugar and cinnamon in a large bowl and toss so all of the apples are coated in the cinnamon sugar mixture. Set aside.
- To make the streusel topping, combine the flour, brown sugar, cinnamon and oats in a medium sized bowl. Add cold butter and cut with a pastry knife, until crumbly. When almost done, use (clean) hands to squeeze the crumble into some larger clumps.
- After the crust has cooled, add the apples and then sprinkle with the streusel topping so the apples are mostly covered.
- Bake for 30 minutes. After 30 minutes, cover the pie with aluminum foil and bake for another 20-25 minutes until the sugar mixture is somewhat bubbling up through the apples.
- Remove from the oven and let cool completely before cutting.
*pie crust recipe
*Recipe adapted from a few different pies in A Year of Pies by Ashley English.