Hi! I’m Katie Workman, author of The Mom 100 Cookbook, and I also write themom100.com blog. Both the book and the blog are intended to make your life easier, filled with delicious, no-fuss, easily adaptable recipes, plus tips, maybe a little wisdom for surviving and staying happy in the kitchen. And a hefty dose of honest reality — I’ve got two kids, a full time job, a husband, a dog, and I’m right there with you, figuring it out one day at a time!
This is the story of possibly the best apple streusel pie ever. Apple pies, in whatever form they come, are always one of the most welcome items on the dessert buffet, and never more appealing than on Thanksgiving. Something about the smell of those warm spices and tender apples, that flaky crust. I’ve never met an apple pie I didn’t like, and I think I speak for the masses. And when that pie gets topped with a sweet and slightly crunchy streusel topping ….WELL, that’s the apex of apple pie, as far as I’m concerned.
But what if you added one more element, a simple custardy filling to envelop the apples in a rich, silky filling underneath that wonderfully bumpy topping? That would be a whole other level of apple pie heaven, wouldn’t it? And what if, just what if, you passed a small pitcher of caramel sauce on the side for those who were looking to gild the lily?
This recipe starts with the fabulousness of Crumb-Topped Apple Slab Pie, but we are suckers for pie in pie pans over the holidays, so I changed it to a regular pie instead of a slab pie. Then I added a custard filling to bing the apples together. I also added ground ginger and cloves along with the cinnamon to give it different layers of flavor. You could also use pumpkin pie spice mix if you wanted. I usually use Granny Smith apples, which have a nice tartness to stand up to the sweetness of the filling and the topping, but you could use any firm apple that is available. If you have the time and inclination to make your own pie crust as the original recipe suggests by all means, bully ahead, but I can get a little lazy in the pie crust department, so I fall back on the rolled up pie crusts found in the refrigerator section of the supermarket, and the ready to bake crusts in the freezer section. I really love them, and they allow me to make pies more often that I otherwise would. You can use your fingers or a pastry blender to rub the butter into the streusel topping if you don’t have a food processor; just make sure the butter is quite cold. It’s a good idea to put a baking sheet under the pie when it’s baking, as the streusel topping can tend to bubble of the side a bit.
This streusel pie inspiration was combined another inspiration, this one from Mile-High Caramel Apple Pie. I loved the idea that caramel would be just the perfect finishing touch. Ironically, instaed of using a store-bought caramel as that recipe suggests, I made my own — but another time I might well just grab a jar of pre-made sauce. If you wanted to swap out the caramel for whipped cream or vanilla ice cream, that would also be delicious. Or, if you are feeling a little outrageous, you could do caramel AND whipped cream or ice cream.
The pie can be baked a day ahead of time and kept wrapped in the refrigerator. Let is return to room temperature before serving or heat it in a 300°F oven for 15 minutes to warm it. Click here for the pie recipe.
Easy Slow Cooker Desserts