|Nutritional Guidelines (per serving)|
This recipe for French apple pie with streusel topping is a classic. The streusel topping is much easier to handle than a second top crust, so this pie is simple for beginners to make, especially if you use a refrigerated or frozen pie crust for the bottom of the pie.
This pie also is known as Dutch apple pie and it makes your house smell incredible as it bakes.
For the pie crust, you can purchase a crust mix in a box, prepare it and fit it into the pie pan, or you can buy a frozen pie shell. Don't use a graham cracker crust; it won't stand up to the apple filling. It's not difficult to make your own crust though, and this hot water pie crust recipe is simple to follow.
- For the Pie:
- 1 (9-inch) unbaked flour pie crust
- 8 cups apples (thinly sliced and peeled)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- For the Streusel Topping:
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons cold butter
Prepare the Pie
Heat the oven 425 F.
Put the apples in a large bowl; sprinkle with the lemon juice.
In a small bowl, mix together the granulated sugar, 3 tablespoons flour, and 1/2 teaspoon cinnamon until combined. Sprinkle the sugar mixture over the apple mixture and toss to coat.
Spoon this mixture into an unbaked 9-inch pie crust, mounding the apples in the center of the pie shell.
Make the Streusel
Mix together 2/3 cup flour, brown sugar, 1/2 teaspoon cinnamon, and butter in a medium bowl until crumbly. Sprinkle this mixture over the apples in the crust.
Bake the pie at 425 F for 12 minutes.
Reduce the oven temperature to 350 F, and bake 30 to 40 minutes longer, or until the apples are tender when pierced with a fork and the juices are bubbling in the center of the pie.
Cool the pie on a wire rack and cut into wedges to serve.
How to Pick Apples for Baking
When you're making a pie, choose the best apples for baking. Those varieties include Baldwin, Cortland, Granny Smith, Jonagold, Northern Spy, and Winesap.
You want an apple that will stand up to baking and keep its shape even after it's cooked. Some apples turn to mush when they are heated. That's great for applesauce, but not for a pie!
You also want an apple with a sweet and tart taste for balance.