The thought that anyone wouldn’t be a “cake person” never crossed my mind until I met Bill.
Who doesn’t love cake and look forward finding any opportunity to partake in a piece?! I mean, isn’t that the whole reason why I’m shooting for a dozen kids? Sure, things got messed up a bit what with having birthday twins, but the whole plan was to have a reason for a birthday cake a month. February, July, August, and November are needing filled for sure! And, thanks to Bill, October.
For Bill is a Pie Guy and will take no other than an apple one when his day rolls around.
Thankfully for him, long, long ago when I was 17 I felt like making a pie. An apple pie to be specific. For I had never had one in my life. And since I knew I liked apples and pie crust and cinnamon, I figured, “How bad could it be?”
It was love at first bite and I never looked back. Good thing for the man-boy I would marry a year later.
And now a word on apples.
I’m extremely finicky about which apples I put in my pie. Maybe, you have your own favorite, but mine in Jonagold. In an extreme pinch, I’ll use Jonathan’s or Golden Delicious, or even a mix of the two. But experiment though I often do, Jonagold has yet to meet its equal. At least so says my palette. They are the perfect blend of sweet & tart, allowing me to skip any sweetener in the filling. Not to mention they don’t turn to mush, but keep a nice texture giving you something to bite into.
And now a word on the streusel topping.
Try as I might, I can’t make this play nicely with sucanat. I mean, it’s alright, and for us I’ll probably keep using it, but if I’m aiming to impress I just use brown sugar. If you choose, toss in some chopped nuts. I like pecans best. They’re sweet. Or toss in some rolled oats, or a mix of the two. You’re aiming for a texture where the topping can’t fully come together into a ball when you squeeze it, but isn’t dry and fully crumbly either. You’re looking for balance. Normally, I skip both however. Not because I don’t like them, but because Apple Pie Guy is also No Nuts In Baked Goods Guy. Which I think means he’s a communist.
And now for our favorite apple pie recipe.
Homemade Apple Pie with Pecan Streusel ToppingPrint
Our Favorite Apple Pie with Streusel Topping
For the Filling
- unbaked pie crust This is my recipe for a flaky pie crust
- 8–10 Jonagold apples, peeled, cored, sliced
- ¼ cup flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (make it generous)
- 1 Tablespoon lemon juice
For the Streusel Topping
- ½ cup flour
- ¾ cup brown sugar, firmly packed
- ½ teaspoon cinnamon
- ¾ teaspoon ginger
- 6 Tablespoons butter, cut into pats
- 1 cup pecans, chopped or I bet rolled oats would be good (optional)
- Preheat your oven to 400 degrees.
- Prepare your pie crust and then pop into the refrigerator to keep it chilled while your work on the topping and the filling.
- Make the topping first so your apples don’t brown up while you’re doing it later (especially if you forget or ran out of lemon juice but want pie anyway. ahem.)
- Combine the flour, brown sugar, and spices in a bowl.
- Cut in the butter using your fingers until its crumbly.
- Stir in the nuts if you’ll be using them.
- To make the filling, toss the peeled, cored, and sliced apples in a bowl with the lemon juice.
- Sprinkle with the spices and flour and give it a good, gentle stirring.
- Arrange the sliced apples in the pie dish.
- Crumble the streusel topping over the apple slices.
- Bake for 15 minutes
- Reduce the heat to 350 degrees and bake for another 45 minutes until the apples can be pierced with a knife but before they are mushy.
- Cool for as long as you can handle it. You don’t want to burn your mouth, but warm enough so your ice cream will melt into it and soak into the flaky crust.