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blue ribbon apple streusel pie


Blue Ribbon Apple Streusel Pie

I love apple pie. 🥧 

This kind of apple pie was my father's favorite and he's not the only one who loves a streusel topped apple pie.  Like many families,  I come from a multi generation clan of homemade pie lovers and this style of apple pie was always a standout.  Berry and peach pies, lemon meringue pies and pumpkin pies were also favorites.  I could never get into the mince meat pies though.  My grandmother who hunted for deer to make her famous mince meat pies around the holidays used venison neck meat, now that's authentic.  I'm thinking back to those family reunions where pie was always front and center on the dining room table, where it was always time for homemade pie served with a cup of strong black coffee.  I'm giving you this apple 🍏  pie recipe, so now you can bake your own pie, make the pot of coffee and invite your guests.  Oh and don't be afraid to gild the lily and serve a scoop of vanilla ice cream on top.  

Ingredients and Recipe for BlueRibbon Apple Streusel Pie
serves 8
1 unbaked 9" deep dish pie shell made with all butter, see note below *
8-10 baking apples, peeled, cored and cut in 1/2 pieces
1/2 cup sugar
1 tablespoon fresh lemon juice
2 tablespoons flour
1 teaspoon apple pie spice
1/2 teaspoon cinnamon 
1/4 teaspoon ginger 
1 large egg
2/3 cup heavy cream
1 teaspoon vanilla extract
vanilla ice cream, for serving

For the Streusel Topping

1/3 cup sugar
1/4 cup brown sugar
1/2 cup plus 2 tablespoons flour
1/2 teaspoon ginger
1/2 teaspoon sea salt
8 tablespoons or 1 stick cold unsalted butter, cut into bits

Preheat the oven to 375F
Make the streusel topping:  Combine the sugars, flour, spices and salt in a medium bowl.
Add the butter bits and mix into sugar flour spice mixture with your fingertips until crumbly, set aside.
Place the apple pieces in a large bowl and stir in the lemon juice.
Place the apple pieces in the unbaked pie crust while you make the custard mixture.
Combine the sugar, flour, apple pie spice, cinnamon and ginger in a small bowl.
Whisk the egg in a large bowl, add the heavy cream and vanilla.
Add the sugar, flour spice mixture to the egg mixture and whisk to blend.
Pour the custard mixture over the apples, being careful not to let it pour over the side.
Place the pie on a parchment lined baking sheet and bake it for 20 minutes.
Remove the pie from the oven and carefully distribute the streusel over the top.
Carefully return it to the oven and bake for 45-50 minutes, cover top with foil at the end if pie is getting too brown.
Pie is cooked through when browned and the apple filling is bubbling up through the streusel topping.
Cool the pie on a metal rack and serve slightly warm with vanilla ice cream.

Note: my favorite all butter pie crust* for the moment is from Art of the Pie by Kate McDermott, highly recommended cookbook if you love pies and want to make your own pie crusts and fillings.  I like to make the dough for two pie crusts at a time, use one and freeze the other for future use.


  1. The new blog looks great Patty😊 what a cool grandma you have! and I agree it’s always time for pie 😁


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