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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 76g||28%|
|Dietary Fiber 5g||16%|
|Total Sugars 37g|
|Vitamin C 6mg||30%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for French apple pie with streusel topping is a classic; it can also go by the name Dutch apple pie, apple crumble pie, and apple streusel pie. The streusel topping not only adds a sweet, buttery finish, but it is much easier to handle than a top crust, making this pie perfect for beginners, especially if you use a refrigerated or frozen pie crust for the bottom of the pie.
For the pie crust, you can make your own, purchase a crust mix in a box, prepare it, and fit it into the pie pan, or buy a frozen pie shell. Just be sure not to use a graham cracker crust; it won’t stand up to the apple filling.
For the Pie:
8 cups peeled and thinly sliced apples
2 tablespoons lemon juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 (9-inch) unbaked flour pie crust
For the Streusel Topping:
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoons cold butter, cut into small cubes
Prepare the Pie
Gather the ingredients. Preheat the oven to 425 F.
Place the apple slices in a large bowl and sprinkle with the lemon juice.
In a small bowl, mix together the granulated sugar, flour, and cinnamon until combined.
Sprinkle the sugar mixture over the apples and toss to coat.
Spoon this mixture into the unbaked pie crust, mounding the apples in the center of the pie shell.
Make the Streusel
In a medium bowl, mix together the flour, brown sugar, cinnamon, and pieces of butter until crumbly. You can use your fingers or a pastry cutter.
Sprinkle the streusel over the apples in the crust.
Bake the Pie
Place the pie in the oven and bake for 12 minutes.
Reduce the oven temperature to 350 F. Bake the pie 30 to 40 minutes longer, or until the apples are tender when pierced with a fork and the juices are bubbling in the center of the pie.
Cool the pie on a wire rack.
Serve and enjoy.
How to Pick Apples For Baking
When you’re making a pie, choose a variety that is best for baking, such as Baldwin, Cortland, Granny Smith, Jonagold, Northern Spy, and Winesap. You want an apple that will stand up to baking and keep its shape even after it’s cooked. Some apples turn to mush when they are heated. That’s great for applesauce, but not for a pie.
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