SANDRA’S APPLE STREUSEL PIE topped with FRENCH VANILLA ICE CREAM

My latest version of this apple pie 
has become our all-time favorite...

Servings: (8)

Prep: 20 Mins. |
Cook/Bake:
Crust 5 Mins.;
Filling 10 Mins;
and Pie 1 Hr.

Posted by Sandra

*Streusel crust:
2 cups all-purpose flour
½ cup dark brown sugar
½ cup white granulated sugar
3/4 teaspoon kosher salt
3/4 cup old fashioned rolled oats (not quick-cooking)
3/4 cup cold, unsalted butter, cut into small cubes (1-1/2 sticks)

**Pie filling:
1/2 cup dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine-grained kosher salt
1-1/2 teaspoon ground cinnamon
3/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 gala apples (or granny smith if you like a more tart apple pie filling)

METHOD:

Preheat the oven to 350 degrees.

It's hard to wait for 1 hour, although it's a must
for the pie to properly set

*Streusel crust: Combine dry ingredients for the crust in a medium bowl.  Work butter into dry ingredients using a pastry cutter or fork until the mixture resembles the size of small peas. Reserve 1 cup of crust mixture for topping. Pack the remainder into a 10” pie dish, pushing crust evenly into bottom and up the sides using the bottom of a flat measuring cup. Par-bake crust for 5 minutes. Remove from oven, and set aside on cooling rack.

**Pie filling: Meanwhile, whisk together in large saucepan (before heating to prevent lumps) the dark brown sugar, cornstarch, kosher salt, cinnamon, water, butter, and lemon juice, and then bring to a boil. Reduce heat to a simmer, and occasionally stir for 10 minutes. Remove from heat, and add the vanilla extract.

Peel, core, and slice 4 gala apples. Add the apple slices to the sauce, and fold to combine. Gently spoon the apple filling over the crust, and evenly sprinkle top of filling with reserved crumbs. Bake streusel pie for one hour. Remove from oven, and let stand on cooling rack to set.

Serve with a scoop of French Vanilla Ice cream - Enjoy!

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