The Best Ever Apple Streusel Pie

This is my family’s all-time favorite Apple Streusel Pie recipe. As far as I’m concerned, it’s the best apple pie in the world, not that I’m biased or anything.

A French Apple Pie meets a Dutch Apple Crumb topping to create the ultimate apple pie dessert. Once you’ve made this apple streusel pie, you may never try another recipe!

Apple Streusel Pie

My family jokingly calls this “multicultural apple pie” because it has French Pie Filling and a Dutch Apple Crumb on top, it is the best of both worlds.

This recipe has been adapted by my mom from several apple pie variations in the Betty Crocker cookbook.

The French Apple Pie recipe in the cookbook has a creamy apple pie filling made with whipping cream and the Dutch Apple Pie recipe has the signature streusel on top.

This recipe combines both of those into the best apple pie you will ever taste.

My whole family loves this pie, but especially my dad. He is the apple pie connoisseur of the family.

He requests an apple pie every year for his birthday – which happens to fall right during apple season. He loves his apple pie with a good dousing of milk, but the rest of us prefer it plain or ala mode.

Apple Streusel Pie Recipe

Start with a good crust, like this all butter pie crust recipe from King Arthur Flour. Although, if I’m in a hurry, the pie is also delicious with this cheater oil pie crust.

Once you have the crust made, the most time consuming step is peeling and slicing the apples. Slice them thin so they will soften during baking. I slice them about ¼ inch thick.

The rest of the recipe is just tossing the apples with some flour, sugar and spices and making a super simple streusel topping.

When baking the pie be sure to keep a close eye on it for the last 15 minutes of baking and if it starts to brown too fast, cover loosely with a sheet of foil.

Apple Pie Ingredients

• 1 pie crust – homemade or store-bought
• thinly sliced apples
• sugar
• flour
• nutmeg
• cinnamon
• salt
• heavy cream or evaporated milk

Streusel Topping Ingredients

•  flour
• light brown sugar
• butter

What type of apples should I use to make apple pie?

This all depends on our your favorite texture for pie. We like our apples soft so our favorite apple to use is old-fashioned Cortland. They soften well while still retaining their shape.

For those of you who prefer more firmness, granny smith is a classic tart baking apple.

This recipe is sweet enough that a more tart apple works nicely, but I know there are people who can’t get enough Honeycrisp apples and love to use them in baking.

Honestly, whatever kind of apples you have on hand will work just fine. I’ve made this pie with many different kinds.

Like all apple pie, this is best served warm, with ice cream. However, if you want clean and pretty slices, as pictured, you’ll want to cool the pie completely before slicing.

If you’re looking for a couple more pie recipes to serve for Thanksgiving, check out this Pumpkin Cheesecake Pie with Streusel and the Cranberry Apple Crumb Pie too!

All the awesome buttery sweet pecan pie goodness of the classic pie in a cobbler-style dessert that you can stir together in just a few minutes? Absolutely! This Pecan Pie Cobbler was a HUGE win from the very first bite.

Mock Apple Pie began as a thrifty way to make a sweet treat from pantry staples in the late 1800s, but became popular during the privations of the 1930s. It stayed popular, though, because of its homey, comforting deliciousness.

{originally published 9/30/19 – recipe notes and photos updated 7/13/21}