with Walnut Streusel
A classic pie with the perfect crunchy, crumbled topping.
Vegetarian
1 pkg. Pie Crust
Filling:
2 Tbsp. fresh lemon juice
3 lb. baking apples, i.e. Golden Delicious
2/3 cup granulated sugar
3 Tbsp. all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground allspice
Pinch freshly grated nutmeg
3 Tbsp. unsalted butter
Streusel Topping:
1 cup all-purpose flour
1/2 cup light brown sugar
1/4 tsp. fine salt
8 Tbsp. small cubes unsalted butter (room temp.)
3/4 cup chopped walnuts
STEPS
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Filling: Peel and core the apples; cut each in half, and cut each half into 4 wedges. Toss the apples with lemon juice in a large bowl. Mix granulated sugar, flour, salt and all spices, then pour it over apples and toss until evenly spread.
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Melt the butter over medium-high heat in a large skillet. Add the apple mix, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices. Simmer until it has thickened and lightly caramelized, about 10 minutes. Stir occasionally. Set aside and cool completely.
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For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts and knead some more.
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To assemble the pie: Take the refrigerated Pie Crust out of the fridge 15 min. before usage. Preheat the oven to 375°F. Unroll the tempered Pie Crust. With the help of the parchment paper, flip the dough into a 9-in. pan. Remove paper and press dough to bottom and sides. Fold in dough and crimp the edges as desired. Add the apple filling and spread it out evenly. Drop clumps of streusel topping on top to completely cover.
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Bake the pie on the lower rack and on a baking sheet until the crust and streusel are golden brown, about 50 to 60 minutes. If the top starts to get brown too quickly, cover with foil until end of baking time. Let it cool on a cooling rack and serve at room temperature.
This pie is KILLER! So good that I’m here writing a review which I seldom do. I was so glad to find vegetarian friendly refrigerated pie crust! I had too many honey crisp apples from a local orchard and wanted to bake a pie but I did not want to deal with making a crust. I followed the recipe with a few minor adjustments: I didn’t have walnuts so I made the streusel without them. I used powdered ginger and a little cardamom bc I didn’t have allspice or nutmeg. I didn’t miss the nuts and my spice combo worked well. Peeling and slicing the apples takes some time but everything else comes together pretty quickly. The crust is really easy to work with. I kept an eye on it in the oven. I covered the whole pie loosely with foil after 20 minutes then returned to the oven for another 30 minutes. Heaven on a plate when it’s still warm but flavors my gut be even better the next day. The crust is perfect. I Just had a slice with coffee for “breakfast”- hee hee. I will be making this again!