Apple Streusel Pie
This is the BEST apple streusel pie you will ever have. It has extra streusel, bourbon in the filling, thinly sliced apples, and a buttery homemade pie crust. It is the best thing on our Thanksgiving table every year.
This is the best thing on our table every year!!!!
Apple streusel pie vs. Apple pie
The difference between a regular apple pie and a Dutch apple pie recipe is the top layer. Dutch apple pies have a streusel topping. Traditional apple pies have a top layer made from pie crust.
I personally prefer the streusel topping. It adds so much more flavor and texture to the pie.
Can this pie be made ahead of time?
Yes! This pie is best when baked the day of. But I prep this ahead of time every year for Thanksgiving.
To prep ahead of time:
- Make the pie crust, roll it out, and fit it into your pie dish. Refrigerate overnight.
- Peel and cut the apples! Don’t worry about the apples turning brown. You can’t tell a difference when they get baked with streusel.
- In a plastic container, mix together the filling sugar mixture (minus the bourbon and vanilla). I don’t like to combine the apples with the sugar until I’m ready to bake. Doing so makes the apples release a lot more juice!
- In a plastic container, mix together the topping and refrigerate.
The next day all you have to do is combine the apples with the filling, pour into the pie crust, and top with filling!
I like the bake the pie in the morning because it does need a while to cool down. I’d let it sit for an hour or two at a minimum before cutting into it.

How to store the pie if you don’t eat it all in one sitting?
I store my pie on the counter. Then reheat when you’re ready to eat it again over the next couple days!
What else to make for Thanksgiving?
Looking for a make ahead breakfast to serve to your family so you can get to cooking Thanksgiving right away? Make these pumpkin chocolate chip muffins or this glazed apple crumb cake.
Looking for a healthier Thanksgiving side to add to your table? This kale spaghetti squash skillet is one of my favorite fall dishes ever! And these quinoa stuffed acorn squash rings are amazing too!
Watch the recipe video here:

Apple Streusel Pie
Ingredients
For the dough:
- 1 1/4 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 3/4 teaspoon salt
- 8 Tablespoons unsalted butter chilled and cubed
- 3 to 4 Tablespoons cold water
For the filling:
- 3 lb. apples ~4 honey crisp apples + ~2 Granny Smith apples, peeled + sliced thin 1-inch pieces
- 6 Tablespoons packed light brown sugar
- 1/4 cup granulated sugar
- 2 Tablespoons cornstarch
- 1 1/2 Tablespoon bourbon (Any kind of bourbon works)
- 1 Tablespoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
For the streusel:
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons. ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup roughly chopped pecans (optional)
- 4 Tablespoons cold unsalted butter, shredded
For topping:
- 2 Tablespoons cold unsalted butter, thinly sliced
For the serving:
- Vanilla ice cream & whipped cream
Instructions
For the dough:
- In a stand mixer with the paddle attachment, add the flour, granulated sugar, salt, and butter cubes. Mix on low until the butter pieces are the size of rice, about 1 min.
- Add 1 tablespoon of water at a time (30 secs in between each tablespoon), until dough just comes together.
- Generously flour your counter and transfer dough onto the counter.
- Flour the top of the dough and a rolling pin.
- Roll dough into a 12-inch circle. You can break pieces of dough off and piece it together to get a circle.
- Roll up the dough on the rolling pin and unroll over a buttered 9-inch pie dish. Roll up the overhang dough to create a crust.
- Refrigerate crust, while making filling or overnight.
- Preheat the oven to 350 degrees.
For the filling:
- In a large bowl, combine all of the filling ingredients. Set aside.
For the streusel:
- In a small bowl, stir together all of the streusel ingredients.
Assemble:
- Pour the filling + any juice into the prepared pie crust.
- Pour the streusel over the apples in an even layer.
- Place 2 Tablespoons of thinly sliced butter all over the top of the streusel.
- Tent with foil and bake for 45 minutes.
- Uncover the pie and bake for another 20 minutes until the filling liquid has slow bubbles (not fast bubbles) and the apples are tender.
- Let cool for 1-2 hours before serving. Serve the pie warm with ice cream and whipped cream.

Hello I am going to make this for my husband tomorrow it’s his birthday but I am not sure what the bourbon is could you pls tell me thank you!!!
Hi Cheryl! Bourbon is a type of alcohol. Hope that helps!
Sounds delicious! One suggestion rather than discard the extra dough you can make little shapes like leaves and use for decorating.
If by some miracle we don’t finish all of the pie in one sitting, how do we store the pie? Does it need to be refrigerated? Thank you!
I normally leave it on the counter! Then reheat when I’m ready to eat it over the next couple days. 🙂