Celebrate this Independence Day with a delectable apple pie! Our secret to keeping a crisp streusel on top is layering strips of pie crust underneath! This helps prevent your pie from sinking! Enjoy this pie with fresh ice cream on top for sweet apple pie à la mode!
Ingredients
Crust:
(2) 9” pie crust dough
Filling:
9 baking apples, peeled, cored and sliced thinly
1 tbsp. lemon juice (about half a lemon)
¼ cup all-purpose flour
⅓ cup light brown sugar
¼ cup granulated sugar
1 tsp salt
1-½ tsp cinnamon
¼ tsp grated nutmeg
1 tsp vanilla
2 tbsp. unsalted butter, cut into pieces
Topping:
8 tbsp. unsalted butter
¼ cup granulated sugar
½ cup packed brown sugar
¾ cup all-purpose flour
¾ cup rolled oats
½ tsp cinnamon
Pinch salt
Instructions:
Pre-heat oven to 425º. Roll out 1 pie dough, and fit in the pie plate. Crimp the edges if desired and place in the fridge until read to fill.
To make the filling: Combine the sliced apples and lemon juice in a large mixing bowl. Add in the for about 20 minutes for the apples to release some of their juices.
To make the crumble topping: Melt butter in a medium pot, then turn off the heat. To the pot add granulated sugar, brown sugar, flour, oats and cinnamon and mix until completely combined.
After making the crumble top: roll out the remaining pie dough. Cut into several 1/2 inch strips.
To assemble the pie: Place the spiced apple pieces inside of the pie, taking care to layer them together, leaving very little space in between the apple pieces. Pour any remaining apple juices inside of the pie pastry. Lay several pieces of the cut pie dough across the filling. Top the strips with the pads of butter and then sprinkle the crumble mixture on top of the pie.
Bake the pie on a rimmed baking sheet for 15 minutes. Lower oven temperature to 400ºF and bake for an additional 45-55 minutes, or until pie filling is bubbling. If the crust or topping begin to brown too quickly, loosely cover with aluminum foil.
Let pie cool for at least 4 hours, or preferably overnight before serving.
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