Grandmother’s Apple Streusel Pie: A Timeless Classic Reimagined

I’m thrilled to share with you the recipe for Grandmother’s Apple Streusel Pie, a dessert that has stood the test of time and continues to warm hearts and homes across generations. This isn’t just any apple pie; it’s a beautiful fusion of tender apples, a buttery cake-like base, and a crisp, cinnamon-infused streusel topping that creates a symphony of textures and flavors in every bite.

The origin of this recipe traces back to the cozy kitchens of Central Europe, where streusel-topped cakes and pies have been a staple for centuries. What sets this particular recipe apart is its generous proportions and the perfect balance of ingredients that create a dessert that’s both comforting and indulgent.

As we embark on this culinary journey together, prepare to fill your home with the irresistible aroma of baking apples and warm spices. This Apple Streusel Pie is more than just a dessert; it’s a celebration of tradition, family, and the simple joys of home baking. Let’s dive in and create a masterpiece that would make any grandmother proud!

Ingredients

For the Dough:

• 1 kg (2.2 lbs) apples, preferably a mix of tart and sweet varieties
• 4 tablespoons fresh lemon juice
• 250 g (1 cup + 2 tbsp) unsalted butter, softened to room temperature
• 150 g (3/4 cup) granulated sugar
• 5 large eggs, at room temperature
• 375 g (3 cups) all-purpose flour
• Pinch of salt
• 2 teaspoons baking powder

For the Streusel:

• 1/2 teaspoon ground cinnamon
• 3 tablespoons ground almonds
• Pinch of salt
• 1 tablespoon vanilla sugar (or 1 tablespoon granulated sugar + 1/4 teaspoon vanilla extract)
• 175 g (1 1/2 cups) all-purpose flour
• 150 g (2/3 cup) unsalted butter, cold and cubed
• 100 g (1/2 cup) granulated sugar

For the Glaze:

• 3-4 tablespoons apricot jam

Step-by-Step Instructions

1. Preheat and Prepare: I begin by preheating my oven to 150°C (300°F) with the convection setting. If your oven doesn’t have convection, set it to 170°C (340°F). Then, I grease a 33 cm x 29 cm (13″ x 11.5″) baking pan generously with butter or line it with parchment paper for easy removal.
2. Prepare the Apples: I wash, peel, core, and thinly slice the apples, aiming for slices about 1/4 inch thick. In a large bowl, I toss the apple slices with fresh lemon juice. This not only prevents browning but also adds a bright note to balance the sweetness of the pie.
3. Make the Dough:
   • In a large mixing bowl or stand mixer, I cream together the softened butter and sugar until light and fluffy, about 3-5 minutes. This creates a base for a tender, cake-like bottom layer.
   • One at a time, I add the eggs, mixing well after each addition. I make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
   • In a separate bowl, I whisk together the flour, salt, and baking powder.
   • Gradually, I add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Overmixing can lead to a tough dough, so I’m careful to stop as soon as no streaks of flour remain.
4. Assemble the Base: I spread the dough evenly in the prepared baking pan, using an offset spatula to ensure it reaches all corners and has a smooth surface.
5. Layer the Apples: Carefully, I arrange the sliced apples over the dough in an even layer. I like to slightly overlap the slices for a beautiful presentation and to ensure every bite has plenty of apple goodness.
6. Prepare the Streusel:
   • In a medium bowl, I mix together the cinnamon, ground almonds, salt, vanilla sugar, and flour.
   • I add the cold, cubed butter and use my fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs. The key is to work quickly to keep the butter cold, which will result in a crispier streusel.
   • Finally, I stir in the sugar, which will help create that delightful crunch on top.
7. Top with Streusel: I sprinkle the streusel evenly over the apples, making sure to cover the entire surface. I like to gently press it down slightly to ensure it adheres to the apples.
8. Bake to Perfection: The pie goes into the preheated oven for about 35 minutes. I keep a close eye on it, looking for a golden brown streusel and a firm cake base. To check for doneness, I insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
9. Glaze While Warm: As soon as the pie comes out of the oven, I warm the apricot jam slightly and brush it over the hot streusel. This adds a beautiful shine and an extra layer of flavor.
10. Cool and Serve: I allow the pie to cool in the pan for at least 30 minutes before slicing. This gives the flavors time to meld and makes slicing easier.

Nutrition Information

This Apple Streusel Pie serves approximately 12-15 people. Per serving (based on 15 servings):

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 80mg
• Total Carbohydrates: 52g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 6g

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Tips for the Perfect Apple Streusel Pie

• Apple Selection: Use a mix of apple varieties for a complex flavor. Granny Smith, Honeycrisp, and Braeburn work well together.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the dough. This creates a smoother, more easily workable batter.
• Don’t Overmix: When making the dough, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake base.
• Cold Butter for Streusel: Keep your butter cold when making the streusel. This ensures a crisp, crumbly topping.
• Even Apple Layer: Try to create an even layer of apples for consistent baking and flavor in every slice.
• Watch the Bake: Ovens can vary, so start checking for doneness around the 30-minute mark.
• Serve with Style: This pie is delicious on its own, but it’s heavenly when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Grandmother’s Apple Streusel Pie is more than just a dessert; it’s a heartwarming journey through generations of baking tradition. This recipe beautifully combines the comforting flavors of baked apples with the irresistible crunch of a buttery streusel topping, all nestled on a tender, cake-like base.

What makes this pie truly special is its versatility. It’s elegant enough for a holiday table, yet comforting enough for a casual family gathering. The combination of textures – from the soft, spiced apples to the crisp streusel and the tender base – creates a dessert that’s interesting and satisfying with every bite.

As you slice into this pie, you’ll be rewarded with layers of golden streusel, juicy apples, and a perfectly baked bottom. The aroma of cinnamon and baked apples will fill your home, evoking memories of cozy kitchens and cherished family moments.

Whether you’re an experienced baker or trying your hand at a more complex dessert for the first time, this recipe is designed to guide you to success. The result is a dessert that not only tastes incredible but also looks stunning on the table. It’s a testament to the enduring appeal of homemade treats and the joy that comes from sharing them with others.

So, preheat your oven, gather your ingredients, and prepare to create a dessert that will become a new family favorite. This Apple Streusel Pie isn’t just food; it’s a slice of nostalgia, a warm hug in dessert form, and a delicious way to create new memories. Enjoy the process of making it, and savor every delightful bite!