Recipe ingredients
- Streusel:
- 2/3 cup walnuts
- 1/2 cup packed golden brown sugar
- 1/4 cup yellow cornmeal
- 1/4 cup all purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 5 tablespoons chilled unsalted butter, cut into small pieces
- Filling:
- 2 1/4 pounds Granny Smith apples, about 6 medium, peeled, quartered, cored, cut into 1/2-inch-thick wedges
- 1/2 cup sour cream
- 1/4 cup sugar
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 Flaky pie crust
- Vanilla ice cream
Recipe method
- Streusel:
- Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor.
- Using on/off turns, process until nuts are finely chopped.
- Add butter and process until small moist clumps form.
- Can be prepared 1 day ahead. Cover and refrigerate.
- Filling:
- Position rack in center of oven and preheat to 375F.
- Toss apples with sour cream in large bowl to coat.
- Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl.
- Sprinkle mixture over apples and toss to coat.
- Transfer filling to prepared crust.
- Sprinkle streusel over apples, covering completely.
- Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour.
- Transfer pie to rack and cool slightly.
- Serve pie slightly warm or at room temperature with vanilla ice cream.
Other thanksgiving recipes:
Spiced struesel apple pie recipe
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