Now that we’re in the peak of apple picking season, it's time to post one of my favorite apple pie recipes. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts aga…
What you'll need
Ingredients
Streusel Topping
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup finely chopped pecans or almonds
Apple Pie
1 pie crust shell, store bought or homemade
3 ½ pounds apples, peeled, cored, and sliced 1/4 inch thick (use one type or a variety – I prefer a mix of Braeburn, Golden Delicious, and McIntosh apples)
2-4 tablespoons flour (depending on juiciness of apples)
¼ -½ cup sugar (depending on sweetness of apples)
1 teaspoon lemon zest from 1 medium lemon
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup heavy cream
The method
Directions
01
Pulse flour, sugars, cinnamon, salt to combine. Add butter and process until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats and nuts, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
02
Position rack in lower third of oven and place empty rimmed baking sheet on rack, preheat to 400°F.
03
Fit pie crust into 10” deep dish pie plate and flute or crimp edges. Chill.
04
Combine flour, sugar, cinnamon, allspice, nutmeg and salt and toss with apples and lemon juice to combine. Place apple mixture in pie shell, they will mound very high – press down slightly. Pour cream over top. Gently apply streusel topping to apples, pressing it into the slices. The streusel should cover the apples but not cover the edge of the pie shell.
05
Place the pie on preheated baking sheet; bake for 25 minutes, then transfer to center rack, reduce temperature to 350°F and bake an additional 45-60 minutes; pie should be golden brown and apples will be tender when tested with a sharp knife or skewer.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Blue Ribbon Streusel Topped Apple Pie
Prep
Cook
Yield
Now that we’re in the peak of apple picking season, it's time to post one of my favorite apple pie recipes. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts aga…
Ingredients
Streusel Topping
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup finely chopped pecans or almonds
Apple Pie
1 pie crust shell, store bought or homemade
3 ½ pounds apples, peeled, cored, and sliced 1/4 inch thick (use one type or a variety – I prefer a mix of Braeburn, Golden Delicious, and McIntosh apples)
2-4 tablespoons flour (depending on juiciness of apples)
¼ -½ cup sugar (depending on sweetness of apples)
1 teaspoon lemon zest from 1 medium lemon
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup heavy cream
Cook Like James · The method
Directions
1
Pulse flour, sugars, cinnamon, salt to combine. Add butter and process until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats and nuts, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
2
Position rack in lower third of oven and place empty rimmed baking sheet on rack, preheat to 400°F.
3
Fit pie crust into 10” deep dish pie plate and flute or crimp edges. Chill.
4
Combine flour, sugar, cinnamon, allspice, nutmeg and salt and toss with apples and lemon juice to combine. Place apple mixture in pie shell, they will mound very high – press down slightly. Pour cream over top. Gently apply streusel topping to apples, pressing it into the slices. The streusel should cover the apples but not cover the edge of the pie shell.
5
Place the pie on preheated baking sheet; bake for 25 minutes, then transfer to center rack, reduce temperature to 350°F and bake an additional 45-60 minutes; pie should be golden brown and apples will be tender when tested with a sharp knife or skewer.
Cook Like James
Blue Ribbon Streusel Topped Apple Pie
Prep
Cook
Yield
Now that we’re in the peak of apple picking season, it's time to post one of my favorite apple pie recipes. Some people find making pies a daunting task. There are stories, mostly said in hushed tones, about my mother throwing more than a few pie crusts aga…
Ingredients
Streusel Topping
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
¾ cup old-fashioned oats
¼ cup finely chopped pecans or almonds
Apple Pie
1 pie crust shell, store bought or homemade
3 ½ pounds apples, peeled, cored, and sliced 1/4 inch thick (use one type or a variety – I prefer a mix of Braeburn, Golden Delicious, and McIntosh apples)
2-4 tablespoons flour (depending on juiciness of apples)
¼ -½ cup sugar (depending on sweetness of apples)
1 teaspoon lemon zest from 1 medium lemon
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup heavy cream
Directions
1
Pulse flour, sugars, cinnamon, salt to combine. Add butter and process until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats and nuts, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.
2
Position rack in lower third of oven and place empty rimmed baking sheet on rack, preheat to 400°F.
3
Fit pie crust into 10” deep dish pie plate and flute or crimp edges. Chill.
4
Combine flour, sugar, cinnamon, allspice, nutmeg and salt and toss with apples and lemon juice to combine. Place apple mixture in pie shell, they will mound very high – press down slightly. Pour cream over top. Gently apply streusel topping to apples, pressing it into the slices. The streusel should cover the apples but not cover the edge of the pie shell.
5
Place the pie on preheated baking sheet; bake for 25 minutes, then transfer to center rack, reduce temperature to 350°F and bake an additional 45-60 minutes; pie should be golden brown and apples will be tender when tested with a sharp knife or skewer.
