This Apple Streusel Pie features a delicious warmly spiced apple filling topped with a crisp, buttery streusel topping. This pie is easier than a double crusted pie and it’s a perfect fall dessert!

A slice of apple streusel pie.

Are you ready for Fall? I sure am!! I’m already in the mood for apple, pear, pumpkin, and pecan desserts. Well…my list could go on and on!

It was 90 degrees the other day when I decided to make this Apple Streusel pie, and I didn’t care. I just wanted to smell Fall in my kitchen. When this pie was baking in the oven, I could hardly wait to put a scoop of vanilla ice cream on top of a warm slice and devour it!

In case you’ve never had a streusel topping before, it’s an easy crispy topping that’s full of flavor, and it’s a perfect complement to the luscious apple pie filling.

A slice of apple pie with ice cream.

Apple Streusel versus Apple Crumble topping

Like many people, you might be wondering what the difference is between a streusel and a crumble topping on a pie. Let’s clear that up first.


A streusel is made from sugar, flour, butter, and usually includes oats. The oats crisp up during the baking, giving the topping more crunch.


A crumble is simply a streusel without the oats and it sometimes includes nuts for added crunch.

Choosing the right apples for your pie

Apples that will bake up nicely without becoming mushy are best for baking apple pies. I love to use tart granny smith, or a combo of granny smith and something sweet such as honey crisp, pink lady, or cortland.

An overhead view of an Apple Streusel Pie.

How to prep the apples

  1. Peel the apples.
  2. Slice the apples into thin slices, about 1/4-inch thick. If you prefer thicker slices, just make sure they’re all the same thickness so they will bake through at the same time.
  3. Sprinkle some lemon juice over the apples and lightly toss them with a spatula.
  4. Combine sugar, flour, nutmeg, cinnamon, and salt, and sprinkle over the apples.
  5. Transfer the apples to a prepared pie shell and drizzle them with some half & half.

How to make the streusel topping

  1. Combine all-purpose flour, old-fashioned oats, brown sugar, cinnamon, and salt.
  2. Add melted butter and mix to combine with a spatula.
  3. You should have little buttery clumps.

Streusel Tips

  • If your streusel seems to form one big clump when mixing it, place it in the refrigerator for a few minutes, then use your fingers to break it into small clumps.
  • Spread the streusel evenly over the top, going all the way to the edges, and making sure to cover all of the apples.
  • Cover the edges with a pie shield. This will hold the topping in place and keep it from falling off the edges while the pie bakes. Once the topping has baked enough to be set, remove the pie shield and allow the edges of the pie crust to brown.
A slice of Apple Streusel Pie with ice cream.

Can I freeze Apple Streusel Pie?

The baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the unbaked pie for up to 6 months. If you want the best fresh tasting pie this is the way to go. You can bake the pie straight from freezer to oven. The baking time might take up to 90 minutes for a frozen pie.

A slice of apple streusel pie.

More apple recipes you might like…

Apple Hand Pies

Soft & Crispy Apple Fritters

Apple Crumb Muffins

Apple Cinnamon Bread

Rustic Apple Galette

Fresh Apple Cake

Apple Dumplings

Country Apple Pie

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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Apple Streusel Pie

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  • Author: Cindy @mycountrytable
  • Prep Time: 45 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: one 9-inch pie 1x
  • Category: Pies
  • Method: Bake
  • Cuisine: American


This delicious Apple Streusel Pie features a sweet, tender cinnamon apple pie filling that’s busting with flavor, and it’s topped with a delicious streusel topping!


Units Scale


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold solid shortening, such as Crisco
  • 3 to 4 tablespoons ice water


  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats ( don’t use quick oats)
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled


  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon nutmeg
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 4 large Granny Smith apples
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons half & half



  1. Whisk together the flour and salt in a large mixing bowl. Using a pastry cutter, cut in the cold shortening. Sprinkle the ice water over the mixture. Continue cutting into the dough with the pastry cutter until small pea size balls of dough form.
  2. Transfer the dough to a lightly floured work surface and use your hands to form the dough into a flat round disc. Wrap the disc in plastic wrap and refrigerate for 30 minutes.
  3. Transfer the dough to a lightly floured work surface. Roll the dough out to about 1/8-inch thick and big enough to hang 1-inch over the edge of a 9-inch pie dish once it’s fitted into the dish.
  4. Transfer the dough to the pie dish. Fold the edges under and crimp them with a fork or flute them with your fingers.
  5. Transfer the pie shell to a freezer while you prepare the streusel and filling.


  1. In a medium bowl, mix together the dry ingredients. Drizzle the butter over the mixture and mix to combine with a spatula. Use you fingers to form it into small clumps. If it’s too soft, refrigerate it while you make the filling, then remove it and break it up into small clumps with your fingers.


Preheat oven to 400 degrees.

  1. In a small bowl, mix together the sugar, flour, nutmeg, cinnamon, and salt. Set aside.
  2. Peel the apples. Core the apples and slice them into 1/4-inch slices. If you prefer thicker slices that’s fine, but make sure they’re all the same  size for even baking. Place the apple slices in a large bowl. 
  3. Sprinkle the lemon juice over the apples and lightly toss with a spatula. Sprinkle the cinnamon sugar mixture over the apples and mix with a spatula until all of the apples are coated with the mixture. 
  4. Remove the pie shell from the freezer and transfer the apples to the pie shell. Drizzle the half & half over the apples. 
  5. Crumble the topping over the apples. Make sure it covers all the apples and goes to the edges. Cover the pie with a pie shield. This will keep the topping from falling over the edges. 
  6. Place the pie on an old cookie sheet and transfer to the lowest baking rack in your oven.
  7. Bake at 400 degrees for 15 minutes then reduce the temperature to 350 degrees and bake an additional 45 to 50 minutes or until the apples are fork tender. Remove the pie shield once the topping is set so the edges will brown, about 20 minutes before the pie is done.
  8. Transfer the pie to a wire rack and allow it to cool until it’s warm. Serve warm with a scoop of vanilla ice cream.


  • Feel free to add up to 1 teaspoon of cinnamon to the pie crust, for even more flavor.
  • Make sure to place a pie shield over the top or loose foil around the edges. This will help keep the topping in place until it bakes enough to become set.
  • You can make both the pie shell and the streusel the day before if you want to save time on baking day.


  • Calories: 446
  • Sugar: 22.4 grams
  • Sodium: 230.9 mg 10%
  • Fat: 24.9 grams 32%
  • Carbohydrates: 51.7 grams 19%
  • Protein: 4.2 grams 8%
  • Cholesterol: 30.8 mg 10%