Streusel Apple Pie

This isn’t your standard double-crust apple pie. The apples here are bound in a tangy, creamy custard of sour cream, egg, sugar, and a little flour, which bakes around the fruit into something between a pie and a cheesecake.

That sour cream is the secret. It adds a gentle tang that balances the sweetness and keeps the filling silky and rich rather than syrupy, the way a classic apple filling can be.

A quarter teaspoon of lemon zest is small but mighty, brightening the whole pie and keeping the apples from tasting one-note.

Everything mixes together, pours into a single pie shell, and bakes until the custard is just set. For the streusel finish that gives this pie its name, scatter a buttery crumble of flour, brown sugar, and butter over the top before baking for crunchy contrast.

Pro Tips

• Use room-temperature sour cream and egg so the custard blends smooth without lumps.
• Chop the apples evenly and not too large, so they soften fully in the custard’s bake time.
• For the streusel, rub cold butter into flour and brown sugar until crumbly, then scatter it on before baking.
• It’s done when the custard is set with just a slight jiggle in the center; it firms as it cools.

Variations

• Add cinnamon, nutmeg, or apple pie spice to the filling for warmth.
• Stir chopped pecans or walnuts into the streusel for extra crunch.
• Use a tart apple like Granny Smith to balance the creamy sweetness.