The Best Streusel Apple Pie Ever

Prone to hyperbole? You bet I am. But this Streusel Apple Pie deserves as much hyperbolic praise as it can get. The apples are blanketed and bound up with a custardy coating, and a thick layer of sweet, crumbly streusel topping makes this like an amazing apple crisp in a pie crust. The pie is great still warm from the oven, and a wedge for breakfast the next day is a gift.


For the Streusel Topping:

  • 1⁄3 cups cup granulated sugar
  • 1/4 cups firmly packed light or dark brown sugar
  • 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoons ground cinnamon
  • 1⁄2 teaspoons ground ginger
  • 1/2 teaspoons kosher or coarse salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the Pie Filling:

  • 6 large Granny Smith apples, or a mixture of Granny Smith and any other firm baking apple, peeled, cored, and sliced about 1⁄2-inch thick
  • 1 unbaked 9-inch deep-dish pie shell
  • 1 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground cloves
  • 1 large egg
  • 1 cups heavy (whipping) cream
  • 1 teaspoons pure vanilla extract
  • Whipped cream or vanilla ice cream (optional, but well worth it), for serving

1. Preheat the oven to 350°F.

2. Make the streusel topping: Combine the 1⁄3 cup of granulated sugar, the brown sugar, 1⁄2 cup plus 2 tablespoons of flour, 1 teaspoon of cinnamon, the ginger, and salt in a food processor and give it a good whirl. Add the pieces of butter and pulse until the butter is incorporated and the mixture is crumbly. Do not overprocess; you don’t want a paste (see Cooking Tip #1). Set the streusel topping aside.

3. Make the pie: Put the apples in the pie shell.

4. Combine the 1 cup of granulated sugar and the 3 tablespoons of flour, the 1⁄2 teaspoon of cinnamon, and the cloves in a small bowl.

5. Beat the egg in a large bowl, then add the cream and vanilla and blend well. Add the sugar mixture to the egg mixture and stir to blend. Pour the custard mixture over the apples; if the mixture comes more than three quarters of the way up the side of the crust, stop pouring so it won’t bubble up and overflow.

6. Place the pie on a baking sheet in the oven (see Cooking Tip #2) and bake it for 20 minutes. Carefully remove the pie from the oven, making sure the custard mixture doesn’t pour over the side. Evenly and carefully (take your time) distribute the streusel topping over the top of the pie. Carefully (again) return it to the oven and bake until the top is browned and a knife inserted into the pie ensures that the apples are cooked through, about 50 minutes longer.

7. Let the pie cool on a wire rack for at least 20 to 30 minutes, then serve it warm with whipped cream or vanilla ice cream, if desired (and who wouldn’t desire that?).

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26 thoughts on “The Best Streusel Apple Pie Ever”

  1. Ricard says:

    Cant wait to try this, its my Fav!!

  2. Gina says:

    I agree, it is the best ever! Thank you for “The Mom 100 Cookbook”.

    1. Thank you for writing!

  3. Natasha says:

    Too much butter. My streusel had pools of melted butter all over the top. Next time I’ll use half the butter. Other than that, many of my go to recipes are from this book

    1. Hmm I’ve never had that issue. Maybe your butter was too soft? For the streusel needs cold butter to do its proper crumbly thing.

  4. Kathryn says:

    Maybe this is a matter of taste or expected flavor, but the addition of ground cloves confused my palate. It evoked mincemeat pie, rather than apple pie, so it just didn’t taste right (or as anticipated). I didn’t include the ground ginger. The custard was nice, and I probably would have liked the pie more if just cinnamon was used.
    The instruction to rub the butter in the struesel pretty much guarantees a pasty result. It would be better to use two knives to cut the butter pieces into the struesel mix, similar to cutting the pastry dough.

    1. Just cinnamon would be just lovely. And yes, if you smear the butter too vigourously it would turn to paste. I have good success with cold butter and pulsing it in the food processor. I make 4 of these every Thanksgiving (and others on demand!)

  5. Rebecca says:

    This pie is delicious and my whole family loved it! I have a couple of questions, though. I found that six Granny Smith apples was entirely too many. I could have filled the other 9″ deep dish pie shell and baked two pies if I had had enough custard. Did I miss something or was all of these ingredients meant for one pie? Also, the next day the pie, although still delicious, had become rather soggy; both the crust and streusel topping. Have you had this happen?

    Thanks so much and I’ll definitely be making this pie again!

    1. Hi, Rebecca! So, you must have had huge apples! I always use 6, and pile it pretty high because the apples collapse a lot when they bake. So I am imagining that yours were gargantuan. And yeah, it does get a bit soggy, but you know, it hasn’t slowed me or my family down on the leftovers. You could give it a quick (and attentive) run under the broiler to crisp up the top a bit. And did you refrigerate it? You should – it slows down the sogging a little I think. So happy you liked it.

  6. Aimee says:

    What did I do wrong? Thankfully I made this recipe as a test the night prior bc it came out aweful :( The Flavor is amazing but its basically apple soup with soggy crust and crunchy apples. I followed recipe according to the directions, we let it cool 30 minutes but we cant call it pie. The flavor is really good & I want to drink it :p We just moved back to sea level so I was excited to be able to bake easily again but this just did not come out. You don’t need to cook the apples a bit prior? And do you whip the custard to a thick consistency ? It doesn’t mention in the directions but I noticed in the “what kids can do section” it said they can help whip the cream.

    1. Oh no! All I can think is that your oven is low, because I have made this pie so many times….the soupy filling with crunchy apples and soggy crust sounds like a too low oven temp. Have you checked your oven temp with a thermometer lately? I am so sorry to hear that you had a bad experience and wasted all those apples and ingredients.

      If you make it again, please let me know what happens? But check the oven temp first!

  7. Jean says:

    Can I make this with 1% milk?

    1. No I don’t think that will work!

  8. Will says:

    Just put it in the oven. Decided to do two. Hoping it turns out ok.

    1. About to start mine now!

      1. Will says:

        Turned out awesome. Great recipe. Thanks for sharing.

        1. yay! I still have half of a pie in my fridge

  9. Carol says:

    Looks and smells GREAT! I made a day ahead – with the custard style filling – what is the best way to store until tomorrow and keep the crusts texture?

    1. so sorry not to have seen this yesterday! I would keep it covered with plastic wrap in the fridge (but if you left it out, then it will still be good!).

  10. Jenn Newton says:

    Made this for Thanksgiving and just made it again for Christmas. Ran into a few issues with streusel the first time, but it still tasted wonderful! Followed cooking tip #1 (no food processor) second time around and it turned out beautifully! Thank you for this great recipe!

  11. Christy says:

    Can’t wait to try this tomorrow but have a couple questions.
    1) I have all the ingredients but the ground cloves, do you think it will make a big difference in flavor if I do not add it? Would you recommend increasing any of the other ingredients in the absence of the cloves?
    2) Do i have to put the apples in the pie first and then put the custard or can i mix they apples with the custard and then put everything in at once?
    3) Lastly, I have always put the streusel for my pies on the pie before putting it in the oven (without having to take it out). I was wondering what your reasoning was for not putting it on right before it goes in the oven the first time. and if I did decide to put it in right before should I still cook it for the 70 minutes or would the timing change as well? Thank you for your time!

  12. Lindsey says:

    I have made this pie before and LOVED it. I am planning to make it for Thanksgiving, but would love to do some prep work today. Other than making the pie crust and strudel ahead and putting them in the fridge, could I make the custard separate and store it overnight, then fill the crust tomorrow before baking? Thanks for the great recipe!

    1. Katie Workman says:

      I am so sorry I didn’t see this until after Thanksgiving! Did you try it? I have made the dry mixture ahead of time, and then mixed the custard right before baking, and I have made the streusel a couple of days ahead of time and kept it in the fridge.

  13. Cynthia says:

    I am on pie number 20. My entire family is demanding it almost every night. And I have started cheating because I am making so many and using lucky leaf. This is apple pie on a whole new level. Thank you thank you thank you!!!
    PS even if i run out of heavy cream and sub in milk and butter it is still amazing!!

    1. Katie Workman says:

      love that you’ve tried it with those things! I am also an addict of this pie.

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