Apple Streusel Pie


If making homemade pie crust for a 2 crust pie is too daunting a project, and you are short on time anyway, I have the perfect pie for you. I admit that I make my pie crust from scratch most of the time, (my grandmother was an excellent teacher)  but I always have a package or two of Marie Callender’s ready to bake pie crusts in the freezer for emergency situation.  They are delicious, flaky pie shells that are ready to go into the oven with just a few minutes defrosting.  Usually by the time I make the filling the crust are ready to go into a hot oven.  If you need a baked shell just prick them with a fork and bake them in a  for a few minutes. They hold their shape with no worry.  My vendor neighbor at the farmers’ market yesterday gave me a small bag of apples and this pie was in the oven baking in less than 30 minutes from the time I walked into the house.


5.0 from 2 reviews
Apple Streusel Pie
  • 5 - 7 tart baking apples (about 6 cups) such as Granny Smith, Gravenstein
  • ½ cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon cinnamon
  • ½ cup sugar
  • ¾ cup all-purpose flour
  • ⅓ cup butter, cold and cut up into small pieces
  • ½ cup chopped hazelnuts (optional)
  • 1 9" pie shell, purchased or homemade
  1. Peel and core apples and cut into small slices. Mix together sugar, flour and cinnamon and combine well with the apples. Arrange in the unbaked pie shell. Top with chopped hazelnuts if desired.
  2. Mix ½ cup sugar with the flour; cut in butter till crumbly. Sprinkle over apples.
  3. Bake in hot oven (400 degrees) for 40-50 minutes until nicely browned and bubbly. Pierce apples with a small knife to make sure they are soft. I know the pie is ready to come out of the oven when the juices have turned syrupy and are bubbling around the edges. Cool slightly.
  4. Top slices of warm pie with vanilla ice cream and serve.
When I baked this pie I added the chopped hazelnuts to the streusel topping. Some of them browned too much during baking so next time I will sprinkle them over the apples before I add the topping. They add a nice crunchy texture to the pie and are delicious with the apples.

I haven’t received any products or compensation from the folks who make Marie Callender’s products.  I wanted to share this information with you because I know that pie crust is a big problem for many bakers and this is a sure fire way to solve that so you can make delicious, freshly baked pies at home.  These shells make wonderful pumpkin pies and the streusel topping is good on just about any fruit filling. Peach is another favorite.

 I just poured myself a steamy mug of coffee and am ready to cut a big slice of pie and wish you could join me.   It’s a cold, rainy Sunday here and the day is perfect for a nice fire in the fireplace and a homemade piece of pie.  I hope you are enjoying the day where you live.

This post is linked to One the Menu Monday at StoneGable.


One Year Ago Today…..Candy Corn Cookies

Two Years Ago Today…Hot Air Ballooning in Oregon’s Wine Country


  1. says

    What a fantastic apple pie. Like you I prefer making my ownd pie crust, but I also keep a pk of pie crust in the freezer; mine is from Pillsbury in same section as the crossants; I have never heard or Marie Callender’s around here.

  2. Happier Than A Pig in Mud says

    I like that you know yours is ready by it being bubbly around the edges Cathy. I know MINE is ready when it’s oozed onto the bottom of the oven and the fire alarm goes off! Your pie is beautiful, gonna make my first of the season next Sunday:@)

  3. says

    The pie looks wonderful, I love how good the house smells when baking pie. I have a pumpkin raisin crock pot cake going now and the entire house smells amazing. Sorry I have not been able to meet up with you at the Beaverton Farmers Market but we work 6 days a week and just have not had the time.

  4. says

    Huh. I’ve never spotted Marie Calendar pie crusts. To be honest, I haven’t bought commercial pie crusts in AGES. I do like Trader Joe pie crusts, because they have good ingredients. Either way, streusel is one of my favorite toppings for pie. When I return from vacation, I want to bake a pie. My husband loves pie (I don’t like crust much, myself). I have a box of homegrown apples to bake with. Beautiful job, Cathy.
    Foodiewife recently posted..Best Peanut BrittleMy Profile

  5. Pondside says

    I don’t use pre-made crust but then I’ve never tried this one. I’ll do some googling to see if it is available up here.

  6. says

    This is a pie that’s perfedt for the season. I am afriad I have sporadic success with making my own crust so something in the freezer is verh helpful.

  7. says

    My mom could not bake bread at all, but she made the best pie crust on the planet (maybe a little biased), but unfortunately it didn’t get passed on to Bev. Although she can make a decent one, she nearly always uses the frozen crusts, so this dish is right up our alley, plus I love streusel. Wish I’d been there for the steaming cup and a slice. Are the fresh apples coming in yet?
    Larry recently posted..Mexican Night In East TennesseeMy Profile

  8. says

    I have a bag of NC apples just waiting for this pie. Thanks for the tip on Marie Callender’s pie crust. There are times when making one from scratch is too time consuming. I pinned this recipe from Pinterest. You are the best!
    Penny recently posted..Spicy Corn EbelskiversMy Profile

  9. [email protected] says

    Oh my gosh does this look good. I sure miss your wonderful cooking.

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