Streusel-Topped Apple Pie

Apple season is in full swing, and there was an impressive variety on display at my local farmers’market yesterday—McIntosh, Macoun, Gala, Fuji, Northern Spy, Braeburn, Cortland and more. I succumbed, of course. It was a crisp fall day, just the right kind of 

day for using my bounty of apples to make a pie. I love apple pie in all its forms, from small, free-form galettes to a double-crusted pie with a cheddar crust to a classic caramelized tarte Tatin. But this time I wanted to make a crumb-topped pie, which reminds me of 

the ones my Mom would sometimes pick up from our local bakery when I was a child. Part pie, part crisp, this Streusel-Topped Apple Pie is relatively easy to make (no upper crust to deal with), and it has a wonderful crispy-crunchy texture that contrasts beautifully 

with its buttery apple filling. It takes a while to bake—almost two hours—but as it fills the house with that heady scent of cinnamon and apples, you’ll begin to appreciate that long baking time. Serve this pie slightly warm with vanilla ice cream.

Note: the recipe for the pie dough makes just enough for the bottom crust, without any scraps. If you want to decorate the edge of your pie with pastry leaves, which looks lovely, double the recipe and freeze any leftover dough. Brush the pastry leaves with eggwash before baking.