Apple Streusel Pie

I love the tastes & smells of fall ... don't you?

Cinnamon & apples are at the very top of my list.

While it's officially not the fall season just yet, I'll admit, my mind is already headed that direction ...

& of course, the fall recipes have quickly followed.

Another something you may not know about me:  I like to experiment making apple pies!

The funny thing is, apple pie is not my favorite kind of pie to eat.

I like it, I really do, but I'd choose peach over apple every time.

However, I really love baking apple pies!

It's just so all-American, an apple pie is ... & there's nothing better than the smell in your kitchen 

when an apple pie is in the oven.

One year, early in our marriage - say 15 or so years ago -- I baked an apple pie using a different recipe

almost every weekend during that fall season.

It's like I was on a quest to find the best apple pie recipe!

Each recipe had it's own little twist to make it unique.

One of them used sour cream ... & the most interesting one was baked in a brown paper bag!

I'll have to blog that one sometime.

Sooo ... in case you are in the fall mood like I am ...

OR maybe I've just made the good ol' apple pie sound so good that your mouth is now watering, 

I thought I'd share a pie recipe with you.

I love a good, crumbly, brown sugar topping.

It's perfect on pies, muffins, & coffee cakes ... & with this Apple Streusel Pie, it's the star of the show ... right next to the apples, that is ;)

I wish it had been a bit crumblier {is that a word?} in the center ... or actually, maybe I'm just wishing

there had been a bit more piled up in the center cause I like it so well.

None-the-less, it was very delicious & hit all the right spots as it went down.

It's another tasty apple pie for the records.

Here's the recipe.

Apple Streusel Pie

1 pie crust

pie filling
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon apple pie spice
5-6 large apples {about 2 pounds of apples - peeled, quartered, cored, thinly sliced  --
I used Granny Smith}
1 tbsp vanilla extract

Combine sugar, flour, & spice.
Add in apples & extract & combine til all apples are coated.
 
streusel topping
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp cold unsalted butter, cut into pieces

Mix together with a pastry blender/cutter or a fork in a medium bowl the flour, 

brown sugar, & cinnamon.

Then work in the cold butter until the mixture resembles crumbs.

{Do not overwork this mixture or it will become pasty -- that's almost what I did -- oops}

Place pie crust in a 9-inch pie dish & spoon in apple filling.

Evenly sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes.

Pie is delicious served warm {or at room temperature -- it's yummy any which way you prefer it}

with a scoop of vanilla ice cream.

To totally take it over the top, drizzle with warm caramel syrup.

 

Go on now ...  bake up this pie!

Get your kitchen smelling good & get a jump on the fall season even if it is a week or two early.

And for a quote that's almost as good as this recipe:

 “Good apple pies are a considerable part of our domestic happiness” ~Jane Austen

 

 Don't you just love that.

 

 

 

 

 

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