Description
A double-crust apple pie with a caramelized cinnamon-apple filling and buttery pecan streusel topping. Perfect for holidays or cozy autumn desserts!
Ingredients
Scale
- Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6–8 tbsp ice water
- Filling:
- 6 cups peeled, sliced apples (mix of Granny Smith and Honeycrisp)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp lemon juice
- 3 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 tbsp butter, diced
- Pecan Streusel:
- 1/2 cup chopped pecans
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 3 tbsp cold butter
- 1/2 tsp cinnamon
Instructions
- Make crust: Pulse flour, salt, and sugar in food processor. Add butter until pea-sized crumbs form. Gradually add water until dough comes together. Divide in half, flatten into disks, and chill 1 hour.
- Prep filling: Toss apples with sugars, lemon juice, flour, spices, and salt. Let macerate 30 mins.
- Preheat oven to 375°F (190°C). Roll out one dough disk and line a 9-inch pie plate.
- Fill pie: Drain excess liquid from apples. Pour into crust and dot with butter.
- Add topping: Mix streusel ingredients until crumbly. Sprinkle over apples.
- Bake: 50-60 mins until crust is golden and filling bubbles. Cool 2+ hours before slicing.
Notes
- Prevent soggy bottoms: Brush crust with egg wash before adding filling
- Freeze option: Assemble unbaked pie, freeze, then bake from frozen (add 15-20 mins)
- Gluten-free: Use GF flour blend and 1/2 tsp xanthan gum
- Storage: Keeps 3 days at room temp or 5 days refrigerated
- Serve with: Vanilla ice cream or whipped cream
- Prep Time: 45 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg