While the class was great and taught me a lot (and boy did I have a lot of questions for that poor instructor), the pie crust recipe never worked outside of the class. I hate that. However, I got the recipe for this amazing apple streusel pie, and this alone made the price of the class well worth it. If you like apple pie, brown sugar, and oatmeal cookies, you will love this pie. Like shove it in your face love it. Essentially it is a thick brown sugar oatmeal cookie on top of an apple pie. I swoon. I had to get this pie out of my house because I had resigned myself that I would eat the entire thing, fork by fork, until it was gone. I figured it would take me a week or so, but I knew I could and would do it. I had zero will power when it came to this pie. So when my parents called looking for a dessert, I happily told them they could eat the rest of my pie. Let them test their will power! I highly recommend you make this for Thanksgiving and Christmas and every other time of year when the calling for pie hits because this one is absolutely incredible.
Apple Streusel Pie Recipe
Print this recipe
1 9-inch pie crust, unbaked
For the filling:
3-4 cups Granny Smith apples, peeled, cored, and sliced (about 3 apples)
1/3 cup sugar
1 1/2 teaspoon cornstarch
1/2 teaspoon cinnamon
1 1/2 teaspoon lemon juice
1 tablespoon butter, melted
For the streusel topping:
1 cup flour
1/2 cup oats
1 cup brown sugar, packed
1 1/2 teaspoon cinnamon
Pinch of nutmeg
1/2 teaspoon salt
12 tablespoons butter, cold (1 1/2 sticks)
Press the pie crust into the pie plate and crimp the edges.
Preheat your oven to 350 degrees and move a rack to the lower third of your oven. This should keep the pie crust from browning too rapidly.
In a large bowl, stir together the sugar, cornstarch, and cinnamon. Add the apples and toss to coat. Drizzle the lemon juice and melted butter on top of the apples and stir until coated. Spoon into the prepared pie crust.
To make the streusel topping, mix together the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Use a pastry blender or fork to cut the cold butter into the brown sugar mixture until it resembles coarse crumbs. Pour this mixture on top of the apples, making sure it goes all the way to the crust. It's a lot of topping, but you'll want to use all of it.
Bake for 50-60 minutes or until the pie is bubbly around the edges. Check the pie halfway through to ensure the crust isn't getting too brown on the top. If it is, cover it loosely with foil. Let cool before serving.
Recipe from Kitchen Table Cooking School