Duff Goldman’s Apple Streusel Pie
Ace of Cakes chef Duff Goldman shares his recipe for an Apple Streusel Pie, perfect to enjoy on Thanksgiving – or any day of the year!
Adding decorative roses made from 3-inch dough circles is a beautiful way to decorate the pie. Need some pie decorating tips? Head here!
Apple Streusel Pie
Makes 1 (9-inch) pie
For the pie dough:
Pinch kosher salt
1/8 teaspoon granulated sugar
2 1/4 cups all-purpose flour
3/4 cups (1 1/2 sticks) unsalted butter, cubed
1/2 cup ice-cold water, plus more if needed
1 tablespoon white vinegar or lemon juice
For the apple filling:
1 cup granulated sugar
1 teaspoon cinnamon
6 Fuji apples, peeled, cored, and cut into 1-inch slices on the obtuse end
1/4 cup (1/2 stick) unsalted butter
1 tablespoon lemon juice, optional
For the goo:
3 1/3 cups apple juice, divided
3/4 cup granulated sugar
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1/4 cup (1/2 stick) unsalted butter
For the streusel:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1 tablespoon pure vanilla extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cloves
1 to 2 cups all-purpose flour
For the pie:
1 large egg, beaten
1. Make the pie dough: whisk together salt, sugar, and flour in a large bowl. With your fingers, work the butter into the flour mixture until it resembles coarse sand.
2. Gently stir in 1/4 cup water with a wooden spoon. Fold in the remaining 1/4 cup water and the vinegar until a dough forms. Add a bit more water, if needed, to bring the dough together. Wrap in plastic wrap, removing any air bubbles, and chill at least 1 hour or up to overnight, if possible.
3. Make the apple filling: In a medium bowl, stir together the sugar and cinnamon. Toss in the apple slices until well coated.
4. Melt the butter in a large sauté pan over medium heat. Bring to a simmer. As soon as the butter starts to brown, add the apple slices. Cook until the apples turn a deep, golden color, about 10 minutes. Add lemon, if using. Remove from heat and cool to room temperature.
5. Make the goo: In a large saucepan over high heat, bring 3 cups apple juice to a fast simmer. Add sugar and stir to dissolve.
6. In a small bowl, whisk together cornstarch, salt, cinnamon, nutmeg, cloves, and cardamom. Stir in the remaining 1/3 cup apple juice and lemon juice to create a thin paste. If the paste is too thick, add water a few drops at a time until it loosens up.
7. While whisking the simmering cider, slowly drizzle the paste into the saucepan. When the goo thickens and becomes translucent again, turn off the heat and whisk in the butter. Set aside to cool.
8. Make the streusel: In a large bowl, using a wooden spoon or the paddle attachment on a stand mixer, cream together butter, sugar, brown sugar, salt, vanilla, cinnamon, nutmeg, and cloves until a light brown color, about 5 minutes.
9. With your fingers, mix the flour into the creamed butter, until it becomes crumbly. If the streusel becomes too doughy, add flour until it crumbles easily. Store in the fridge, covered, for 1 week.
10. Make the pie: Preheat oven to 375 degrees.
11. On a lightly floured surface, roll the dough into a 1/4-inch thick, 14-inch circle. Carefully drape the dough over the rolling pin and press it gently with your fingers into a 9-inch pie plate, making sure the pan is completely lined with dough. Form the edge into a decorative rim, using the existing dough or additional cutouts. Using a pastry brush, brush the edges with the beaten egg.
12. Toss the apples and the goo in a large bowl, until well coated. Add the apple mixture to the pie dough, until about 4/5 full.
13. Cover the apples with a hearty amount of streusel.
14. Place in the oven on the middle rack and bake until the top turns light golden brown, about 30 to 45 minutes. Place an empty sheet tray on the top rack and bake for an additional 15 minutes. If the top starts to brown too quickly, pull it out and cover in aluminum foil. Remove from heat.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!