What is your favorite pie to bake for the holidays? This Streusel Apple Pie will quickly become your favorite to bake for holiday meals or your summer potlucks! Tender apples spiced with sweet cinnamon and cardamom topped with a crumbly streusel topping, all I can say is Delish!!!
One of my fondest memories was of my dad talking about his family recipe for apple pie. He was not much of a sweets guy but he loved apple pie and would make them every summer and during the fall season. He always talked fondly of memories he had while making pie with his father. I wanted to honor the memory of my father’s favorite pie by baking one for my family this holiday season. While his pies never had a streusel topping I am sure he would have loved this rendition as well.
Typical apple pie recipes call for using Granny Smith apples. They keep their form and have a crisp tartness. However I have found that you can use a variety of apples in pies and sometimes the best pies come from when you blend different varieties of apples. Creating a mélange of crisp and tart with sweet and tender for the apple pie filling. For this pie I used both Granny Smith and Honeycrisp equally.
What types of apples are good for pie baking you ask? Well let me tell you a few of my favorites and why!
- Granny Smith: firm and are quite tart
- Honeycrisp: sweet, flavorful, and stay firm when baked
- Gala: sweet, flavorful, and have a firm texture
- McIntosh: sweet and juicy, flavorful, soft, breaks down while cooking
- Pink Lady: flavorful, blend of sweet and tart flavors
You will need about 8 apples peeled and sliced thinly for this recipe. Please, Please do not skimp on the peeling part! The peel becomes tough and chewy once baked and who wants to have tough chewy apple pie? Certainly not me or anyone else I know!
Try baking this delicious Streusel Apple Pie for your Thanksgiving or Christmas dinners and enjoy the holiday season my friends!
Ingredients:
- 1 pie crust, store bought will work just fine
For the apple filling:
- 1/2 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- ¼ tsp cardamom
- 8 cups thinly sliced and peeled apples about 7-8 medium apples
- 2 Tbsp lemon juice
For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp cardamom
- 1/2 cup butter cut into little cubes
Directions:
In a mixing bowl combine white sugar, flour, cornstarch, cinnamon, nutmeg and cardamom.
In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a wooden spoon mix together until thoroughly combined. Set aside.
Preheat oven to 400°F.
Place pie crust in pie dish and tuck it in with your fingers, flute the edges.
Spoon the apple filling into the crust but leave most of the liquid in the bowl.
To make the crumble topping, combine the flour, brown sugar, cinnamon, cardamom, and butter cubes in a bowl and use a fork, pastry cutter, or your hands will work just fine too to combine until thick and crumbly. Sprinkle topping over apple filling.
Place pie dish on a large enough baking sheet to catch any juices that bubble over and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with some tinfoil.
Let the pie cool completely before cutting into it to allow the filling to thicken up.
Pie can be kept in the fridge for up to four days to enjoy!
Pin this Streusel Apple Pie to your favorite Pie, Dessert or Baking Pinterest page to make for later
Streusel Apple Pie
Streusel Apple Pie combines sweet and tart apple varities spiced with cinnamon and cardamom. Top it all off with a crumbly crunchy streusel topping and you have the perfect Apple Pie!
- 1 pie crust (store bought will work just fine)
For the apple filling:
- 1/2 cup granulated sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- ¼ tsp cardamom
- 8 cups thinly sliced and peeled apples about 7-8 medium apples
- 2 Tbsp lemon juice
For the topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- ½ tsp cardamom
- 1/2 cup butter cut into little cubes
- Directions:
- In a mixing bowl combine white sugar, flour, cornstarch, cinnamon, nutmeg and cardamom.
- In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a wooden spoon mix together until thoroughly combined. Set aside.
- Preheat oven to 400°F.
- Place pie crust in pie dish and tuck it in with your fingers, flute the edges.
- Spoon the apple filling into the crust but leave most of the liquid in the bowl.
- To make the crumble topping, combine the flour, brown sugar, cinnamon, cardamom, and butter cubes in a bowl and use a fork, pastry cutter, or your hands will work just fine too to combine until thick and crumbly. Sprinkle topping over apple filling.
- Place pie dish on a large enough baking sheet to catch any juices that bubble over and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with some tinfoil.
- Let the pie cool completely before cutting into it to allow the filling to thicken up.
- Pie can be kept in the fridge for you to four days to enjoy!