This classic apple streusel pie combines the comforting flavors of tart apples, currants, warm spices, and a buttery crumble topping in one irresistible dessert. Layers of tender, spiced apples bake beneath a golden brown streusel, while a delicate lemon glaze adds a bright finishing touch. The mix of textures — flaky crust, soft fruit, and crisp topping — makes every bite a perfect balance of sweet, tart, and buttery goodness. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature, this pie is pure autumn comfort and a festival favorite.
INGREDIENTS:
Filling:
6 or 7 tart green apples, peeled, cored, and sliced ¼ inch thick (preferably Greening or Pippin)
Juice of ½ lemon, strained
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup dark raisins or currants
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons cold water
1 tablespoon butter, melted and cooled
1 9 or 10-inch pie shell, unbaked
Topping:
1/3 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Glaze:
1/2 cup powdered sugar
1-2 tablespoons strained fresh lemon juice
METHOD:
Preheat oven to 425°F. In a large bowl, toss the sliced apples with lemon juice. Add both sugars, raisins or currants, flour, cinnamon, and nutmeg; toss to coat evenly. Add cold water and melted butter, and mix lightly. Spoon the apple mixture evenly into the unbaked pie shell, mounding slightly in the center.
Using two knives or a pastry blender, cut the butter into the flour until the mixture is crumbly. Stir in both sugars, cinnamon, and nutmeg until combined. Sprinkle the topping evenly over the apples, covering completely but lightly.
Bake at 425°F for 10 minutes, then reduce heat to 325°F and bake for an additional 1 hour, or until the apples are tender and the topping is golden brown. Remove from oven and allow to cool slightly.
In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the warm pie.
Allow the pie to cool completely before slicing to let the filling set. Serve plain or with whipped cream or ice cream.
SOURCE: Third Place Winner, Michio Poppleton, Harvest Festival 2007
