recipe adapted from cuisineathome.com Oct. 2019 issue
For the Streusel
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup old-fashioned rolled oats
- 3/4 cup chopped walnuts or pecans
- 2 tsp. apple pie spice
- 1/4 tsp. salt
- 1 stick of butter, melted
- 1-1/2 cups apple cider or juice
- 1/3 cup sugar
- 3 TB. flour
- 6 cups peeled and diced apples (I used a combination of Granny Smith and Mcintosh)
- 1 tsp. cinnamon
- 1 TB. fresh lemon juice
- 1 tsp. vanilla extract
- Preheat oven to 350 degrees.
- For the streusel combine flour, brown sugar, oats, nuts, apple pie spice, and salt in bowl.
- Stir in melted butter until thoroughly combined. I used a food processor for this step, pulse 3 times. Reserve 1-1/2 cups streusel for the topping.
- Press remaining streusel into bottom and up sides of a 10 inch deep dish pie plate for the crust. Bake 10 minutes.
- Increase oven temperature to 375 degrees.
- For the filling whisk together cider, sugar and flour in a large saucepan until sugar and flour are dissolved.
- Bring to a boil over medium heat. Cook until thickened 1-2 minutes.
- Off heat stir in lemon juice, cinnamon, apples and vanilla. Pour into crust.
- Crumble reserved streusel over filling and bake until crust and topping are golden and brown, filling bubbly and apples are cooked.
- Check pie at 55-60 minutes.