Apple Pie meets Apple Crisp, in this fully loaded, perfect, streusel apple pie, with an incredibly flaky crust!
Anyone else feel like this week was incredibly long and never ending? Good thing we have pie (& wine!) to get us through! Also, I had a 5 hour Skype call with my parents yesterday, that helped to 😉
But mostly it was the pie, and the wine. Side note, and totally personal-maybe TMI, but after three and a half solid years of not a single glass of wine between being pregnant and nursing twice, one of the reasons I’m not quite ready for another is giving that up. Think what you want, but now, now-I have two kids, a glass of wine at the end of the day, is a blessing, & not in disguise, just a darn blessing.
I stopped judging other parents a looong time ago. We are all living, fighting our own battles. And if you’re a mom, judging other moms, get a life. We’re all different, and we all do things our own way, stop criticizing other parents, just be happy, and proud of your own self and children. 🙂
Stepping off my soapbox now to talk about this pie. Think apple crisp meets apple pie…you take a bite then you float into a land of bliss, smiles, rainbows, unicorns, and happiness. In that order. Plus some.
We went to an apple orchard a few weeks ago. I ate the BEST FRITTER OF MY LIFE. & yes it deserved caps, because they really, truly were. We had fresh pressed cider, went on a “tractor” ride, aka, a sitting lawn mower with metal barrels attached to the back, yes I was wary of my safety, yes my child screamed, yes it was painful, but they were all smiles at the end, and that’s what mattered. There were hayrides, pumpkin picking, face painting, country bands performing, and alllll the apple treats you could dream of..but I did not want their pie. Not when I could make it myself!
I am sooooo not a huge pie maker. If you look at the archives here, that is plain as day. However, I put a lot of time and effort into this pie, and it was one of the post therapeutic things I have done in a looong time. I zoned everything out, I blared the music, and I just went to work. I didn’t see the messes being made around me or any fighting that may have occurred, I looked up once in awhile to make sure nobody was crying or hurt ;), but other than that, I put all my attention on this pie.
It was worth it all. This Apple crisp apple pie, was total perfection. The crust was soft and flaky, the filling was sweet and tender with loads of streusel all throughout. Topped with vanilla ice cream or whipped cream, and there was nothing else I wanted to sink my teeth into. This Apple Pie is heaven, and one I know I’ll be making for years to come!
Apple Pie meets Apple Crisp, in this fully loaded, perfect, streusel apple pie, with an incredibly flaky crust!
Ingredients
- 1 cup butter, diced and stuck in the freezer for 30 minutes
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 3 Tablespoons ice cold water
- 4 Tablespoons spiced rum
- 4 lbs apples, peeled and sliced (I used 1 lb granny smith, 1 lb red rome, and 2 lbs jona gold)
- 1 Tablespoon butter
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 Tablespoons flour
- pinch of salt
- 2 Tablespoons lemon juice
- 1 egg, beaten
- 1/2 cup brown sugar
- 3/4 cups old fashioned oats
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter, diced
Directions
- To make the crust, pulse the flour and salt in the food processor. Add the cold butter, and pulse until coarse, it will look pea-sized. Switching between the cold water and the spiced rum, add it 1 TB at a time through the spout of the food processor, while it's running, until it begins to stick together and pull away from the sides.
- Divide into two, flatten into 4 inch disks, wrap in plastic wrap and store in the fridge for 2 hours or overnight.
- For the apples, melt the butter in a large saucepan or dutch oven over medium-low heat. Add the sliced apples and toss. Stir in the sugars, cinnamon, nutmeg, salt, and flour. Cook until the apples are fork tender, and remove from the heat. Cool slightly before stirring in the lemon juice.
- To make the streusel, in a food processor, pulse together the brown sugar, oats, flour, and cinnamon. Cut in the cold butter, until the streusel begins to stick together and turn crumbly. Set Aside.
- Lightly flour a surface and roll out one of your pie doughs to about 12-14 inches. Lay it across the bottom and up the sides of your pie pan and trim it so it hangs over no more than 1/2-inch.
- Place a rack in the lower third of your oven, place baking sheet on it, and preheat oven to 375°
- Toss HALF of the streusel with the cooled apples. Fill the pie with your apple filling.Spread the remaining streusel on top of the mounded apples.
- Roll out the second dough. and either cover the top fully, or slice into strips and follow this tutorial to form a lattice top.
- Brush the crust with the egg wash fully, and pop in the oven for 50 minutes, until golden brown. Keeps well at room temp for a day or refrigerated for up to a week. Enjoy!
