Apple Pie with Crumb Topping

by Laura Donnelly — May 8, 2007

Sometimes it's easier to make a streusel topping instead of rolling out a top layer of pie crust (see yesterday's recipe for the perfect crust). Again, make some extra streusel topping and keep it frozen in a Tupperware container. Feel free to substitute ginger for the cinnamon when making summer peach pies.

Makes one deep 9-inch pie, serves 8

Filling

10-12 apples such as Granny Smith, Golden Delicious, or Jonathans, peeled and diced
1 Tablespoon lemon juice
3/4 cup sugar (or to taste)
3 Tablespoons cornstarch
1 Tablespoon cinnamon
1/2 teaspoon nutmeg

Streusel Topping

5 Tablespoons butter, cold, diced
1/2 cup flour
1/3 cup packed light or dark brown sugar
1 teaspoon cinnamon
1/2 cup toasted sliced almonds or pecan pieces

1. Preheat oven to 375. Place oven rack on lower third of oven. Roll pie dough into pan and chill.

2. Combine apples, lemon juice, sugar, cornstarch, spices, and pinch of salt. Set aside.

3. Assemble streusel ingredients by combining in food processor or by hand just until coming together but still crumbly. You want to see bits of butter and loose flour-sugar crumbs.

4. Place apples in pie crust, sprinkle streusel on top. Bake approximately 45 minutes or until the topping is golden brown and the apples feel  tender when pierced through with sharp knife.