Pie Recipes

Apple Streusel Pie

I play with this a bit in the way of the dried fruit but this Apple Streusel Pie has an incredible crunchy topping with sweet icing that is a refreshing surprise when married with the firm apples. Not soggy or mushy but piled high! Our favorite!

I personally like it cold and even frozen too! ) If you like apple pie, this version will your socks off! It's a higher pie than most apple pies, and the streusel topping has an icing on top of that, giving a sweetness that is also unexpected.

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Pie Pastry

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 3 to 4 tablespoons water

Pie Filling

  • 1/4 cup dried cranberries
  • 1/4 cup dried blueberries*
  • 1/4 cup dried cherries* (any kind)
  • 6 large apples (prefer Roma/Gala mixed ), peeled, cored and sliced thin (about 1/8-inch)
  • 3/4 cup granulated sugar
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon salt
  • 1/3 cup Half-and-Half (or light cream)

Crumble Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup toasted fine chop pecans or walnuts
  • 3 cups packed brown sugar
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons butter

Vanilla Icing

  • 1 cup sifted powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract


Pie Pastry

  1. Roll out and place in a 9-inch pie pan and line the edge with double thick foil.
  2. Bake at 450 degrees F for 8 minutes. Remove foil and bake for an additional 5 to 6 minutes until golden.
  3. Cool on a wire rack.
  4. Reduce heat to 375 degrees F.

Pie Filling

  1. In a small bowl, place the dried fruit and boiling water over it. Let stand for 5 minutes and drain.
  2. Meanwhile, slice apples in food processor very thin and mix them in a bowl with the dried fruit. Mound the mixed fruit in the baked pie shell. It will be high, but arrange the fruit to fit, wedging slices of apple here and there.
  3. In another large bowl, combine sugar, 3 tablespoons flour, apple pie spice and salt. Stir in Half-and-Half and pour over the fruit carefully.

Crumble Topping

  1. In a medium bowl, combine 1/3 cup flour, nuts, brown sugar and nutmeg. Cut in the butter until it resembles coarse crumbs the size of peas. Sprinkle it over the pie filling.
  2. Cover the edge of the pie crust with heavy foil and bake for 25 minutes.
  3. Remove foil and bake for 20 to 25 minutes until golden and the fruit is tender. Cool for 45 minutes on a wire rack.
  4. Drizzle with icing and store in the refrigerator. Bring to room temperature before serving..

Vanilla Icing

  1. Stir all ingredients together and add a little more milk to make a drizzling consistency.


* If you can't find dried blueberries or cherries, double the amount of cranberries.


Posted by artsycook (Lisa Stapor) at recipegoldmine.com.

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