Walnut Streusel Apple Pie

READY IN: 1hr 50mins
Recipe by Raquel Grinnell

This is adapted from a recipe I tried last Thanksgiving AND Christmas from the Food Network; I used a store-bought crust and tripled the streusel (my favorite part ;).... It is a very easy, no-fuss pie; very pretty with it's browned nut topping and you don't have to worry about crimping or venting or any other crust issues! My family really loved it and I hope yours does too.

Top Review by awalde


The Pie was really very tasty! Thanks a lot for posting this recipe.
I changed the quantities to make it healthier for the Harvest Moon Apple Festival, Oct 2010.
To make it very crispy I used bread crumbs.
Here the ingredients:

For topping
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 tablespoon honey
3 tablespoon bread crumbs
1 teaspoon ground cinnamon
no walnuts (I used the walnts in the filling)

1 cup chopped walnuts

For filling
3 lbs granny smith apples (approx. 6) or 3 lbs mixture of firm apples (approx. 6)
2 tablespoon sugar
1 tablespoons all-purpose flour
3/4 teaspoon cinnamon
1 cup chopped walnuts

I will post a picture

Ingredients Nutrition


  1. To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
  2. To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
  3. Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
  4. Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
  5. Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
  6. Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

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