Delicious Apple Streusel Pie Recipe with Crispy Crust

There’s something magical about the smell of apple streusel pie baking in the oven. It takes me straight back to my grandma’s kitchen, where she’d let me help sprinkle the streusel topping over the apples, always warning me not to eat it all before it made it onto the pie. That sweet, spiced aroma filled the house, and by the time the pie was cool enough to slice, we’d all be hovering around the counter, plates in hand. It’s the kind of dessert that feels like a warm hug, and I’ve been perfecting my version of it ever since.

This apple streusel pie is the ultimate fall treat. It’s got everything you could want—a flaky, buttery crust, a perfectly spiced apple filling, and that irresistible crunchy streusel topping that’s equal parts sweet and nutty. Whether you’re making it for a holiday dinner, a cozy Sunday dessert, or just because you’ve got a craving, this pie won’t disappoint. Trust me, once you try it, you’ll be making it on repeat all season long.

Why You’ll Love This Apple Streusel Pie

• That buttery, flaky crust – Made with cold shortening, it bakes up tender and crisp, the perfect base for all that spiced apple goodness.
• Sweet-tart apple filling – Granny Smith apples hold their shape and balance the sweetness with just the right amount of zing.
• The streusel topping – Crunchy oats, brown sugar, and cinnamon melt into the most irresistible crumble. (I may or may not snack on it straight from the bowl.)
• No fancy techniques – Just simple mixing, rolling, and baking. If you can slice apples, you can make this pie.
• It smells like heaven – The cinnamon and brown sugar caramelizing in the oven? Pure nostalgia in dessert form.
• Crowd-pleaser guaranteed – Serve it warm with ice cream, and watch it disappear before the coffee’s even poured.

Honestly, this pie is my go-to for a reason—it’s cozy, forgiving, and tastes like fall on a plate. You’re going to love it.

Ingredients You’ll Need for Apple Streusel Pie

Pie Crust Ingredients

• 1 cup all-purpose flour, plus extra for dusting (sift it if you want an extra-flaky crust)
• ½ teaspoon salt – Just a pinch to balance the sweetness
• ½ cup cold solid shortening – Straight from the fridge! This keeps the crust tender.
• 3 to 4 tablespoons ice water – Add it slowly—you might not need all of it.

Streusel Topping Ingredients

• ½ cup all-purpose flour – The base of our crunchy topping
• ½ cup old-fashioned oats – Don’t use quick oats—they get too mushy.
• ½ cup packed light brown sugar – Pack it tight for that caramel-like sweetness.
• ½ teaspoon ground cinnamon – Warm and cozy, just like fall.
• ⅛ teaspoon salt – A tiny bit to make the flavors pop.
• ½ cup (1 stick) unsalted butter, melted and cooled – It should be warm but not hot when you mix it in.

Pie Filling Ingredients

• 1 cup granulated sugar – Sweetens the apples without overpowering them.
• ¼ cup all-purpose flour – Thickens the juices so your pie isn’t runny.
• ½ teaspoon ground nutmeg – A little goes a long way for that warm spice.
• 1¼ teaspoons ground cinnamon – The star of the show.
• ⅛ teaspoon salt – Trust me, it makes a difference.
• 4 large Granny Smith apples, peeled, cored, and thinly sliced – They’re tart and hold their shape when baked.
• 1 tablespoon fresh lemon juice – Keeps the apples from browning and adds a bright note.
• 3 tablespoons half & half – Brushed on the crust edges for that golden shine (optional, but so pretty).

Pro tip: Measure everything before you start—it makes the whole process smoother. And yes, you can sneak a slice of apple while you prep. I won’t tell.

Step-by-Step Apple Streusel Pie Instructions

Prepare the Pie Crust

1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt. Don’t skip the salt—it’s what makes the crust taste buttery, not bland.
2. Cut in the shortening: Add the cold shortening in small chunks. Use a pastry cutter or two forks to work it into the flour until it looks like coarse crumbs with some pea-sized bits. (Cold hands? Perfect! Warm hands? Pop the bowl in the fridge for 5 minutes if the shortening starts to melt.)
3. Add the water: Sprinkle in the ice water, 1 tablespoon at a time, gently mixing with a fork after each addition. Stop when the dough just starts to clump together—you might not need all the water. Overmixing = tough crust, so resist the urge to stir too much!
4. Chill the dough: Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes. This relaxes the gluten and makes rolling easier. (Pro tip: If you’re in a hurry, 15 minutes in the freezer works too.)
5. Roll it out: On a floured surface, roll the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, trim the edges, and crimp them with your fingers or a fork. Chill the crust while you prep the filling—this helps prevent shrinkage.

Make the Streusel Topping

1. Combine dry ingredients: In a medium bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Stir until everything’s evenly distributed—no one wants a bite of plain flour!
2. Add the butter: Pour in the melted (but not hot) butter and stir with a fork until the mixture looks like wet sand with some clumps. If it’s too dry, add another tablespoon of melted butter. Too wet? A sprinkle more flour. Set it aside—it’ll firm up as it sits.

Assemble and Bake the Pie

1. Prep the filling: In a big bowl, whisk together the sugar, flour, nutmeg, cinnamon, and salt. Add the sliced apples and lemon juice, tossing until the apples are evenly coated. Let it sit for 10 minutes—the sugar will draw out some juices, which helps the filling thicken.
2. Fill the crust: Pile the apple mixture into the chilled crust, spreading it evenly. Don’t worry if it mounds up—the apples will shrink as they bake.
3. Add the streusel: Sprinkle the topping over the apples, covering them completely. Press it down lightly so it sticks (but don’t compact it—we want those crispy bits!).
4. Bake: Place the pie on a baking sheet (to catch drips!) and bake at 375°F for 50–60 minutes. The crust should be golden, the streusel crisp, and the filling bubbly around the edges. If the crust browns too quickly, tent it with foil.
5. Cool: Let the pie cool for at least 2 hours before slicing. I know, it’s torture—but cutting too soon means runny filling. Serve warm with vanilla ice cream, and prepare for compliments.

See? Not scary at all. Just take it step by step, and you’ll have a pie that smells (and tastes!) like a dream.

Apple Streusel Pie Variations

Listen, I love this pie exactly as written—but sometimes, a little twist keeps things fun! Here are a few easy ways to mix it up:

• Nutty crunch: Toss ½ cup chopped pecans or walnuts into the streusel. Toasting them first? Even better.
• Pear-fect swap: Use firm Bosc pears instead of apples for a mellower flavor. Just reduce the sugar by ¼ cup—they’re sweeter!
• Spice it up: Add a pinch of cardamom or ginger to the filling for extra warmth.
• Boozy twist: Soak the apples in 2 tablespoons bourbon or rum before mixing with the sugar. (You’re welcome.)
• Cheddar crust: Swap ¼ cup of the flour in the crust for grated sharp cheddar. Sounds wild, but trust me—it’s a game-changer.

No matter how you tweak it, the streusel topping will always be the star. Have fun playing around!

Serving and Storage Tips for Apple Streusel Pie

Okay, here’s the hard part: waiting. Let the pie cool for at least 2 hours before slicing—I know, it’s torture, but that filling needs time to set. Otherwise, you’ll have a delicious but soupy mess. (Been there.) Serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream—the contrast of cold cream and warm spiced apples is everything.

Leftovers? Cover loosely with foil and store at room temp for up to 2 days. For longer storage, pop it in the fridge for up to 4 days. To reheat, warm individual slices in the oven at 300°F for 10 minutes to revive that crispy streusel. And yes, it’s totally acceptable to eat it cold for breakfast. No judgment here.

Helpful Notes for Perfect Apple Streusel Pie

Alright, let’s talk pie secrets—because little things make a big difference here. First up: the crust. Keep everything cold—your shortening, your water, even your bowl if your kitchen’s warm. Overworking the dough = tough crust, so mix just until it comes together. And don’t skip chilling it—that rest time keeps the crust from shrinking in the oven. If you’re in a rush, freeze it for 15 minutes instead of refrigerating.

Apples matter! Granny Smiths are my go-to for their tartness and firm texture, but if you want sweeter, try Honeycrisp or Braeburn. Just avoid super juicy varieties like Fuji—they can make the filling watery. And slice ’em evenly (about ¼-inch thick) so they cook uniformly.

Speaking of filling: if yours seems too runny after baking, chances are the pie needed more time to cool. That flour needs hours to work its thickening magic. If it’s still soupy next time, toss in an extra tablespoon of flour with the apples.

Allergy-friendly swaps? Easy: use coconut oil instead of shortening for the crust, and swap the butter in the streusel for vegan butter or coconut oil (just chill it first so it’s solid). Gluten-free? A 1:1 GF flour blend works fine here—though the crust might be a tad more crumbly.

Last pro tip: if your streusel starts browning too fast during baking, tent the pie loosely with foil. And always, always bake on a sheet pan—saves you from scrubbing caramelized apple juice off the oven floor later. (Another lesson learned the hard way.)

Frequently Asked Questions About Apple Streusel Pie

Got questions? I’ve got answers! Here are the ones I hear most:

1. Can I use frozen apples?
   Sure, but thaw and drain them really well—they’ll release way more liquid than fresh. You might need an extra tablespoon of flour in the filling.
2. How do I prevent a soggy crust?
   Chill your crust before baking, and don’t skip the sheet pan underneath—it helps crisp the bottom. Some folks brush the crust with egg wash first for extra insurance.
3. Can I make this ahead?
   Absolutely! Prep the crust and streusel up to 2 days ahead (store separately in the fridge). Assemble and bake day-of for best results.
4. Why is my streusel not crunchy?
   Usually means it got packed down too tight, or your butter was too soft. Next time, sprinkle it loosely and bake until golden.
5. Help! My filling is too sweet.
   Cut the sugar by ¼ cup next time, or add an extra squeeze of lemon juice to balance it out.

Still stumped? Drop me a note—I’m happy to troubleshoot!

Final Thoughts on Apple Streusel Pie

At the end of the day, this pie is more than just dessert—it’s a little slice of comfort. That flaky crust, the spiced apples, the crunchy streusel… it’s the kind of recipe that makes people linger at the table, scraping their plates for one last crumb. Whether you’re baking it for a special occasion or just because, it never fails to feel like a celebration. So go ahead, preheat that oven, and let the smell of cinnamon and brown sugar work its magic. And when you do? Tag me or leave a comment—I’d love to hear how yours turns out. Happy baking!

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