Apple pie is a true classic American dessert and this just might be the best apple streusel pie recipe I’ve ever made! It’s delicious and perfect for all of your family gatherings this holiday season.

Who needs cake when you’ve got pie? Or at least that’s what we say in my house! To be honest I don’t think there’s a pie I’ve tried that I haven’t liked but there are a few that make it onto my favorite list and this apple streusel pie is one of them. It checks all the boxes for a yummy and classic holiday dessert. It’s sweet but not too sweet, moist yet stays together and it smells absolutely amazing! It’s become a favorite among our family and friends and I’m excited to share the recipe with you today!

I’m joining a few talented friends to bring you delicious pie recipes that you can add to your recipe box for this holiday season. I don’t know about you but I love a good slice of pie no matter the time of year but there’s something extra special about them during this time of the year. This pie calls for my favorite crust recipe, gooey apple mixture and topped with a crumbly brown sugar topping. I like to make the pie dough the night before so that it’s ready the following day when it’s time to make the pie. This recipe makes 1 – 9″ pie but an easily be doubled to make 2 pies.

I use my dutch oven to cook the apple filling but most any heavy-duty pot will do.

The Best Apple Streusel Pie

Course Dessert

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/2 cup cold butter, cubed
2-4 Tbsp. ice water

Apple Filling

3 lbs. granny smith apples or other tart apple
1/2 cup butter, cubed
1/2 cup brown sugar, packed
1 Tbsp. pumpkin pie spice
2 Tbsp. all-purpose flour

Streusel Topping

1 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 tsp. salt
1/2 cup cold butter, cubed
1/2 cup finely chopped walnuts (optional)

Instructions

Pie Crust

In a food processor blend the flour and salt until combined.
Add cubes of butter and pulse until mixture looks crumbly.
Slowly add in the ice water a tablespoon at a time until the dough begins to form together.
Remove from the food processor, shape into a disc shape, wrap wit plastic wrap and place in the fridge for at least an hour or over night.

Pie Filling

Peel apples and cut into 3/4" chunks.
Add apple, butter, brown sugar, pumpkin pie spice, and flour into a dutch over or large pot and cook on medium heat stirring frequently. Simmer for about 30 minutes or until apples are tender. Set aside to cool.
Preheat oven to 400 degrees.
Lightly flour your surface and roll out your pie dough to 14" around. Wrap dough around the rolling pin and place into your pie pan. Crimp the edges with your thumb and fore finger. Place pan into the freezer for 10-15 minutes.
Once oven is preheated remove pie crust from the oven and pie with foil. Use pie weights, dried beans or rice in the center of your crust. Bake for 8 minutes.
Remove the foil and weights and place back into the oven for 5 minutes.
Remove the pie crust from the over and reduce over to 375 degrees.
Pour apple filling into baked pie crust.
Using a food processor pulse the flour, butter, sugar, salt and walnuts in a food processor until incorporated and crumbly. Spoon topping over apple filling.
Bake for 35-45 minutes or until the top is golden brown and filling is bubbling. Remove from the over and cool on a wire rack.
Serve warm with a scoop of ice cream and store covered in the fridge for up to 5 days.

The streusel topping is oh so good and a scoop of ice cream makes for the perfect topping!

I just know you’re going to love this dessert as much as my family does. It never fails to have everyone coming back for seconds. It just wouldn’t be fall in our home if we didn’t make it! No matter what you choose to bake this holiday season I wish you a wonderful Thanksgiving and Christmas! Be sure to stop by and grab the other delicious pie recipes that are being shared. They all look so good. Happy baking friends!