fall apples

Cinnamon Streusel Apple Pie

Have at room temperature your favorite pie shell, either store bought or homemade.


1 Cup Flour – all purpose
1/3 Cup Sugar
1/3 Cup Light Brown Sugar
2 Tsps Ground Cinnamon
1⁄2 Cup Butter – cold and diced
Pinch of Salt


2 1/2 – 3 Lbs Apples – mixed, Granny Smith and Macintosh, Gala 1⁄2 Cup Sugar
1⁄4 Cup Light Brown Sugar
2 Tbs Flour – all purpose
1⁄4 Tsp Salt
1 1⁄2 Tsps Ground Cinnamon 1⁄4 – 1⁄2 Tsp Ground Nutmeg

Prehheat oven to 400^ with rack in center of oven. With a fork prick the prepared pie shell, line with parchment paper and weigh down with pie weights or beans. Bake 10 minutes, remove weights and paper and bake an additional 5 minutes until golden brown. Remove from oven and cool.

Peel, core and cut apples into fairly thin slices and toss the slices in a bowl with the sugars, flour, salt, cinnamon and nutmeg. Pour into the cooled pie shell, mounding the apples in the center of the shell.

For the topping: In a processor, blend the flour, sugars, salt and cinnamon. Add the diced butter pieces and process until the mixture is moist. Sprinkle the topping all over the apples. Place pie on baking sheet and bake 40 mins. Reduce temperature to 350^, cover with foil when getting too brown and bake 30-35 minutes longer until you see the juices bubbling. Cool on wire rack. Serve with ice cream!