Ingredients
Scale
For the Filling:
- 1 9-inch refrigerated pie crust
- 3 pounds Granny Smith apples, peeled, cored, and chopped
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
For the Streusel Topping:
- ⅔ cup brown sugar, packed
- ½ tablespoon granulated sugar
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, cubed and cold (1 stick)
Instructions
- Preheat your oven to 375°F and fit the refrigerated pie crust into a 9-inch pie pan, crimping the edges decoratively.
- Combine the chopped apples, ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, salt, and lemon juice in a large bowl, tossing until the apples are evenly coated.
- Pour the apple mixture into the prepared pie crust, spreading it out evenly and mounding it slightly in the center.
- Mix together ⅔ cup brown sugar, ½ tablespoon granulated sugar, 1 cup flour, and ½ teaspoon cinnamon in a medium bowl.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle the streusel topping evenly over the apples, covering them completely and gently pressing down slightly.
- Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.
Notes
- Cover the edges of the crust with foil or a pie shield after 30 minutes if they’re browning too quickly
- Don’t skip the baking sheet underneath, this pie can bubble over as it bakes
- Cold butter is essential for a crumbly streusel; if your kitchen is warm, pop the butter back in the fridge for a few minutes while you prep the apples
- The pie needs a full 2 hours to cool and set, otherwise you’ll have apple soup when you slice it
- You can freeze the baked pie for up to 3 months; thaw overnight in the fridge and reheat before serving
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice (⅛ of pie)
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg