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Apple Streusel Pie

December 22, 2010

Put down the typical apple pie because with this wonderful topping on the pie you don’t really need any whipped cream or ice cream on top, but I always have ice cream on mine (but I have ice cream on all pies).  After I started making this pie I seldom make an apple pie with two crusts, this one just offers too much flavor and versatility. 


Apple Streusel Pie


For the Pie:

  • 1 9″ Unbaked Pie Crust (set aside)
  • 7 C. Apples (peeled, cored, sliced)
  • 2/3 C. Sugar
  • 2 T. Flour
  • 1 t. Cinnamon
  • 1/2 t. Nutmeg


  1. Toss the apples, sugar, flour, cinnamon, nutmeg and lemon juice in a large bowl
  2. Cut in the butter in small pieces
  3. Put the apple mixture in the pie shell
  4. Sprinkle the topping over the top
  5. Bake at 400 degrees for about 45-50 minutes (until bubbly)
  6. Or: Bake at 425 degrees for 10 minutes; reduce to 375 degrees and bake for 30 minutes

For the Topping:

  • 2/3 C. Flour
  • 1/3 C. Brown Sugar
  • 1/3 C. Butter

Blend flour, sugar together; cut in the butter until crumbly

(Serves 6-8)

Recipe from Betty Cheney

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