Streusel Apple Pie Recipe -
Streusel Apple Pie Recipe

Streusel Apple Pie

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"Brown sugar, oats, and cinnamon form a sweet streusel topping."

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Original recipe makes 1 - 9 inch pie Change Servings


  1. COMBINE first 5 ingredients; set aside.
  2. FIT pie crust into a lightly greased 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon apple mixture into pie crust, and cover with aluminum foil.
  3. BAKE at 350 degrees for 30 minutes or until apples are crisp-tender.
  4. COMBINE 1/2 cup brown sugar and next 3 ingredients; cut in butter with a pastry blender until mixture is crumbly. Uncover pie, and sprinkle with streusel topping. Bake 30 more minutes or until browned.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Nov 24, 2005

I used this recipe for the topping, and Mom’s Apple Pie I recipe for the filling. The pie was absolutely wonderful. That’s saying a lot since I grew up on an orchard in a town known for it’s fantastic apple pies. If using a firm tart apple such as Granny Smith, slice apples thinly (approx 1/4”). This will facilitate a good texture without overcooking the pie. I used a regular 9” pie plate (Corning is my favorite), and used 6 medium to large Granny Smiths. Apples cook down; I was taught to pile them into the pie plate and pack ‘em in (before baking, my packed mound of apples rose above the edge of the plate approx. 3 – 4 inches). After heaping the apple mixture into the crust and dotting it with butter, I covered the pie with aluminum foil and placed it into a preheated 450-degree oven. After baking for 10 minutes I reduced the heat to 350 and baked for another 30 minutes while making the streusel topping. I then removed and uncovered the pie, patted the topping over my mound of apples, covered the edge of the pie with a strip of foil to prevent overcooking the crust, and returned it to the oven for another 30 minutes at 350. I had excellent results by following both the filling and topping recipes; I didn’t have whiskey so I used good scotch. I’ll never use vanilla in an apple pie again! As the pie cools the height will go down further and it will solidify.

Dec 23, 2002

My daughter loved it and it was easy enough tfor her to do most of the mixing and pouring.


25 Ratings

Oct 25, 2005

ABSOLUTELY WONDERFUL! I loved this- this is the best apple pie I've ever had. Definitely the apple pie recipe I'm sticking with.

Nov 07, 2003

This was very good. I also added about 1/4 teaspoon of allspice to the apples. It just gives it a bit more flavor.

Nov 25, 2005

The flavors of this pie were great. My only negative comment would be that the bottom crust turned to complete mush. It made it very difficult to scoop a piece of pie out from the dish. I used Granny Smith which are supposed to be the best for baking. Anybody have any suggestions?

Nov 02, 2005

The pie really bakes down. You need to cut the apples quite thick!!I think it would be better with white sugar in the pie.

Nov 01, 2005

this was an interesting and yummy recipe. i'm a BIG fan!

Oct 21, 2005

This is a greast Fall pie receipe. I added Apple Pie Spice which really bumped up the flavor.


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