Califonia Bountiful

Streusel crumb crust apple pie

Ed Hale's family has grown sugar beets in California's Imperial Valley for three generations. This pie—a family favorite—is best served the same day it's baked and with a big scoop of vanilla ice cream.

Print Recipe

To print this recipe, choose a print size:



Pastry and filling:
Pastry for a single-crust pie
3/4 cup sugar
2 to 3 tbsp. all-purpose flour
1 tsp. cinnamon
1/4 tsp. nutmeg
6 to 7 cups tart apple slices
1 1/2 tbsp. butter

Streusel crumb crust:
2/3 cup all-purpose flour
2/3 cup finely chopped walnuts or pecans
2/3 cup granulated sugar or packed brown sugar, or a combination
5 tbsp. melted butter
1 tsp. cinnamon
1/8 tsp. salt


Make pastry for a single-crust pie and line a pie pan. (If making a deeper dish pie, allow more pastry and filling.) Preheat oven to 400 degrees. Mix together sugar, flour, cinnamon and nutmeg; stir in apple slices. Heap up filling in the pastry-lined pan. Dot with butter. Stir together ingredients for streusel crumb topping and sprinkle on top of the apple mixture in the pan. Spread evenly but do not pack down too firmly.

Bake at 400 degrees for 15 to 20 minutes to brown topping; reduce heat to 350 degrees and continue to bake until the fruit feels just tender and juice has begun to bubble through the topping (30 to 40 minutes more). Remove from oven and cool on a rack for several hours to thicken juices.

Follow us on: Facebook Twitter YouTube Pinterest Pinterest