Apple Walnut Streusel Pie
Ingredients
Directions
For the Crust
1.25 c
all-purpose flour
Jump
1.5 tsp
sugar
Jump
0.25 tsp
salt
Jump
0.5 c
cold unsalted butter
Jump
0.75 tsp
apple cider vinegar
Jump
4 tbsp
ice water
Jump
For the Streusel
0.5 c
all-purpose flour
Jump
0.25 c
brown sugar, packed
Jump
4 tbsp
cold unsalted butter
Jump
0.75 c
walnut pieces
Jump
For the Filling
0.33 c
brown sugar, packed
Jump
0.33 c
granulated sugar
Jump
3 tbsp
all-purpose flour
Jump
1 tsp
lemon zest
Jump
0.5 tsp
cinnamon
Jump
0.25 tsp
salt
Jump
3 lb
firm, sweet-tart apples (like Fuji or Honeycrisp), peeled, cored, and thinly sliced
Jump
1 tbsp
lemon juice
Jump
For Serving
0
vanilla ice cream
Jump
Apple Walnut Streusel Pie

Nestled between crumbly walnut streusel and a glorious all-butter crust, this isn’t any ordinary apple pie. Add a scoop of vanilla ice cream, and it’s apple-pie heaven.

8-10 servings

For the crust
  1. In a bowl, whisk together the flour, sugar, and salt.
  2. Dice the stick of butter into 1/2-inch cubes, sprinkle them into the flour mixture, and cut in with a pastry blender (or rub in with your fingers) until the butter pieces are pea-sized.
  3. Stir in the vinegar and 3 tablespoons ice-cold water until the mixture comes together into a shaggy ball (you can add up to an additional 1 tablespoon water if necessary, a teaspoon at a time).
  4. Knead once or twice in the bowl to get all of the crumbs, shape the dough into a disk with smooth edges (this helps prevent cracking when you roll it out), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, preferably 2 hours (or up to 3 days, if you want to make this ahead of time).
  5. Take the dough out of the fridge; if it’s rock-hard, let it rest on the counter at room temperature, wrapped, until it is still cold and firm but pliable (5 to 15 minutes).
  6. Roll the crust out on a floured surface about 1/8 inch thick, turning the dough 90 degrees after each roll to keep it from sticking.
  7. Transfer it to a 9-inch deep-dish pie plate, letting the dough fall into the corners of the plate without stretching. Trim the edge so that it overhangs the plate by about 1/2 inch. Fold this edge under itself (to make a thicker edge), and flute the edge with your fingers. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
  8. Meanwhile, position a rack in the lower third of the oven, place a baking sheet on the rack, and preheat the oven to 375 degrees.
For the streusel
  1. Combine the flour and brown sugar in a bowl. Blend in the butter with your fingers until the mixture is evenly crumbly. Stir in the walnuts and refrigerate.
For the filling
  1. Combine the first 6 ingredients (brown sugar through salt) in a large bowl. Add the apples and lemon juice, and toss to coat.
For the pie
  1. Pour the apple mixture into the chilled pie crust. Pack the apples down firmly with your hands. Top evenly with the chilled streusel.
  2. Place the pie on the preheated baking sheet and bake 40 minutes, or until the streusel and crust are as golden brown as you like. Lay a piece of foil on top of the pie and bake another 40 to 50 minutes, until the apples are tender and juices are bubbling around the edges.
  3. Cool completely on a rack before slicing. Serve with scoops of vanilla ice cream.

Recipe by Tara Tuckwiller