Apple Cinnamon Streusel Pie

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold and cut into small cubes)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 to 1/2 cup ice water

For the apple filling:

• 6 cups apples (about 6 medium apples, peeled, cored, and sliced thinly)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (cold and cut into small pieces)

For finishing:

• 1 egg (beaten, for egg wash)
• 1 tablespoon coarse sugar (for sprinkling on top)

Instructions

1. Prepare the Crust:

   1. In a large bowl, mix the flour, sugar, and salt.
   2. Add the cold butter cubes. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
   3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Avoid overworking the dough.
   4. Divide the dough into two equal parts. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   1. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss well to coat the apples evenly. Set aside to let the flavors meld.

3. Prepare the Streusel Topping:

   1. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and salt.
   2. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

4. Assemble the Pie:

   1. Preheat your oven to 375°F (190°C).
   2. On a lightly floured surface, roll out one portion of the dough into a circle large enough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan and trim the excess around the edges.
   3. Pour the prepared apple filling into the crust, spreading it evenly.
   4. Roll out the second portion of dough and place it over the filling to form a top crust. You can cut it into strips for a lattice pattern or use a full crust. If using a full crust, cut a few slits in the top to allow steam to escape.
   5. Trim and crimp the edges of the pie crust to seal. Brush the top crust with beaten egg and sprinkle with coarse sugar.

5. Bake the Pie:

   1. Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
   2. If the crust starts to brown too quickly, cover the edges with aluminum foil to prevent burning.

6. Cool and Serve:

   1. Allow the pie to cool on a wire rack for at least 2 hours before slicing. This helps the filling to set properly.
   2. Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes a great addition.