Streusel Topped Apple Pie Recipe
The streusel topped apple pie recipe is a cozy homemade dessert made from tender Granny Smith apples, warm cinnamon, nutmeg, and a buttery crumb topping.The apples become soft and juicy as they bake, while the streusel turns golden and crisp across the top. The slight tartness of the apples balances the sweetness of the brown sugar and granulated sugar.
Equipment
- 9-inch pie plate
- Large mixing bowl
- Medium mixing bowl
- Pastry cutter or fork
- Apple peeler
- Apple corer
- Sharp knife
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Cooling rack
Ingredients
For the Pie Crust
- 1 single pie crust chilled
- 1 tablespoon all-purpose flour for dusting if needed
For the Streusel Topping
- ⅔ cup all-purpose flour
- ⅓ cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter cut into small cubes
- ⅛ teaspoon salt
For the Apple Filling
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2½ tablespoons all-purpose flour
- 1¼ teaspoons apple pie spice
- 6 medium Granny Smith apples peeled, cored, and thinly sliced
- 2 tablespoons powdered sugar for finishing
Instructions
Prepare the Oven
- I preheat the oven to 375°F (190°C). I also place a baking sheet on the lower-middle rack. It catches any apple juices that bubble over during baking.
Fit the Pie Crust
- Place the chilled pie crust into a 9-inch pie plate. Gently press it along the bottom and sides without stretching the dough. Trim the edges and shape them as desired.
Prepare the Apples
- Peel and core the Granny Smith apples, then slice them thinly. Keep the slices close in size so they soften evenly in the oven. Place them in a large bowl and set aside.
Mix the Filling
- I add the brown sugar, granulated sugar, flour, and apple pie spice to the apples. Toss gently until the slices are evenly coated. Let the mixture sit for about 5 minutes so the apple juices can start to release.
Fill the Crust
- Transfer the seasoned apples into the pie crust. Arrange the slices around the center so the filling sits nicely inside the shell without leaving a large empty space.
Make the Streusel
- Add the flour, brown sugar, granulated sugar, cinnamon, and salt to a medium bowl. Add the cold butter cubes and rub them into the dry ingredients using your fingertips. Stop when coarse crumbs form. A pastry cutter works well too.
Cover the Pie
- Scatter the streusel over the apples, spreading it from edge to edge. Leave the crumbs loose instead of pressing them down. They will settle naturally as the pie bakes.
Start Baking
- Place the pie on the baking sheet and bake at 375°F (190°C) for about 20 minutes. Keep the oven door closed during this first stage so the crust has time to set.
Finish the Bake
- Lower the oven temperature to 350°F (175°C) and bake for another 30–40 minutes. Look for a golden crust, browned streusel, and bubbling apple juices around the edges.
Cool and Finish
- I remove the pie from the oven and place it on a cooling rack. Let it cool for at least 2 hours before slicing so the filling has time to settle. Dust the top lightly with powdered sugar just before serving.