Apples Galore

When you’re graciously given a gift of apples (fresh produce! hurray!) it is a blessing. Three boxes of them is a lot to deal with, though, when you know that they aren’t necessarily going to be long lasting on the counter. Recieving so many was my fault, though, she said she had lots, and I said “Sounds good!”

I certainly did enjoy them out of hand while I could, but one can only consume so many apples before wanting to expand their diet to further horizons. And so there was an apple crisp and four (FOUR!) batches of applesauce. It feels like we’ve been swimming in apples around these parts.

So then there was pie. One pie cooked, and enough apples prepared and frozen for three more throughout the winter.  This lovely pie came along to a lovely dinner with some friends. Home made lasagna followed by home made pie? What a great dinner! (Thanks Krista and Mark.)

Are you inundated with apples? Make some pie! A gorgeous pie with a crisp crust, slices of apple baked up golden, redolent with cinnamon, covered in a crumbly streusel topping. This was a pie perfectly suited to the blustery autumn days that have coincided with the coming of the apples.

Apple Pie with Streusel Topping


Pie crust for a 9-inch single crust pie

1/2 Cup butter

3 Tbsp flour

1/4 Cup water

1/4 Cup sugar

1/2 Cup brown sugar

2 tsp cinnamon

8 apples, peeled, cored and sliced

Streusel Topping, recipe to follow

  • Crank the oven up to 400 ° F, and while it is preheating melt the butter in a pot.
  • Add the flour to create a roux. This is a white roux, don’t move to the next step until the flour is cooked, but don’t let it start getting brown.
  • Add the water, sugars and cinnamon, and bring the mixture to a boil. Reduce heat and simmer for a few minutes.
  • While simmering, get your pie crust rolled out and into the pan.
  • Remove the sauce from heat and combine with the apples, stirring to coat.
  • Pour everything into the pie crust.
  • Top with crumbly streusel topping.
  • Bake the pie for 15 minutes and then reduce the temperature to 350 ° F, continuing to bake for an additional 40 minutes, or until the juices are thick, apples are soft and the streusel is golden.

Apple pie is always best served warm, and had we had some, I’m sure it would have been great with ice cream. A la mode anyone?

Streusel Topping


1/2 Cup flour

4 Tbsp butter, melted

4 Tbsp sugar

1 1/2tsp cinnamon

  • Place everything in a bowl and combine (I like to use my fingers, and if you do too , make sure to wash your hands well!) until crumbly.
  • Use to top pies, apple crisps, muffins, or whatever else your heart desires.

Leave a Comment