Skip to main content

Deep Dish Apple Streusel Pie


This was the big winner at Thanksgiving.

It was the first to be devoured, even before the impromptu poker game ended. And, I’m not gonna lie, having every guest who ate it say, "Oh my GOD. This is so good" is really awesome.

When you are trying (fairly desperately) to wedge your way into the food world, there are certain expectations that people have when you make a dish.

The bar is pretty high.

And to be honest, I’m always nervous. Just like the feeling I get when a friend of mine says, "I’m going to make one of the recipes off your blog!"

I was so relieved when Thanksgiving turned out great. These rolls were so good they were second to be polished off, and this Beer Brined Turkey was the best I’ve ever made. Even though it was the same recipe I used last year, it was even better this year.

And the secret to the best potatoes ever is using an ungodly amount of butter. Like, several sticks. And some sour cream.

But this pie. THIS pie will now be the way I make apple pie. And making it in a spring form pan just makes it look incredibly impressive.


Deep Dish Apple Streusel Pie


For The Crust:

  • 1 ½ cups flour
  • ½ tsp salt
  • 1 tbs sugar
  • 1 stick of butter, cold, cut into cubes
  • 2 tbs shortening
  • 1/4 cup beer (or 2 tbs water and 2 tbs vodka)

For The Filling:

  • 7 large Fuji apples, peeled, cored and thinly sliced (about 9 cups)
  • 3 tbs lemon juice
  • 2 tbs flour
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tbs honey

For The Topping:

  • 1 ½ cup flour
  • ½ cup quick oats
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 ½ stick chilled butter


  1. In a food processor, add 1 cup of flour (reserving the other ½ cup) salt, sugar and pulse to combine. Add the butter cubes and the shortening, process until combined. Add the remaining ½ cup of flour, process until well incorporated.
  2. Transfer to a bowl, add the beer and mix until combined. Dough will be very soft. Form into a wide flat disk, wrap in plastic wrap and chill for at least 2 hours.
  3. Roll out dough on a lightly floured surface, transfer to a 9-inch spring form pan (This recipe makes way too much for a regular pie pan), press into shape. Remove the excess. Chill until ready to use.
  4. Preheat oven to 350
  5. In a large bowl combine all of the filling ingredients.
  6. Pour into the crust.
  7. In a food processor, add the topping ingredients, pulse until combined.
    Grab handfulls and press together into a ball. Grab pea sized pieces and spread over the top.
  8. Bake at 350 for 35-40 minutes or until golden brown.


Related Posts

Similar Articles


Blog is the New Black November 28, 2012 um 2:32 am

Looks absolutely perfect!


Anna @ Crunchy Creamy Sweet November 28, 2012 um 8:14 am

Look at the layers in this pie! Deep dish is the way to go!


claire @ the realistic nutritionist November 28, 2012 um 9:00 am

Face plant.


chinmayie @ love food eat November 28, 2012 um 9:09 am

Ooooh… I am a big fan of apple pies and this one looks heavenly.


Averie @ Averie Cooks November 28, 2012 um 10:00 am

Get out of my head. We made the same pie pretty much and posted it on the same day. And didn’t we do that with honey dinner rolls? We need a SoCal bake-off. Or bake-together 🙂


Jackie November 28, 2012 um 10:52 am

I love that! We totally need to cook together soon 🙂


Paul November 28, 2012 um 10:33 am

Does "deep dish" really mean deep dish? As in, "this pie has no bottom crust"?


Jackie November 28, 2012 um 10:44 am

That definition of deep dish ("only crust on the top") is usually only applied to "deep dish cobblers" most "deep dish pies" are just made to be thicker, taller and "deeper" than regular standard pies, using a "deep dish" pan or a spring form pan, but with a traditional pie crust. You can do either, the term is used more loosely these days than in the past.


amy @ fearless homemaker November 28, 2012 um 12:17 pm

Have you ever posted a recipe that I didn’t fall in love with instantly? No? I didn’t think so. For real, our palates must have a lot in common because your creations always look SOOO good to me. This bad boy is no exception. I’ll take a big ol' slice with some vanilla ice cream ASAP, please! =)


Jackie November 28, 2012 um 2:12 pm

You’re so sweet! And I did try this warm with some vanilla ice cream: AMAZING 🙂


Cassie | Bake Your Day November 28, 2012 um 2:57 pm

I can definitely see why this would be a big winner. I love, love, love streusel!


Kiersten @ Oh My Veggies November 28, 2012 um 3:43 pm

I so wish I had this on Thanksgiving. And then for breakfast the next day…


Jackie November 28, 2012 um 10:22 pm

It totally would have been breakfast, had there been any left! Apple pie is the best breakfast ever.


Chung-Ah | Damn Delicious November 28, 2012 um 3:58 pm

I’m not surprised that this was the favorite at Thanksgiving! That mile high pie is just heavenly!


Ashley – Baker by Nature November 28, 2012 um 4:56 pm

This looks freakin' awesome, lady!


Julie @ Table for Two November 28, 2012 um 5:02 pm

these would be a big win at my dining table EVERY DAY.


brenda November 29, 2012 um 3:16 am

This looks awesome! I’m adding it to my list of pies to make for Christmas!


Anna @ Hidden Ponies November 29, 2012 um 10:48 pm

SO good. Nothing beats apple pie with streusel topping, and yours is stunning!


kamran Ahmed December 2, 2012 um 1:21 pm

I’ve got to find some apples and make this!


Stephanie @ Eat. Drink. Love. December 2, 2012 um 8:19 pm

Oh my gosh, I love that this is deep dish! Look at all those apples (and that amazing streusel)!


50 Thanksgiving Desserts – Texas Crafty Kitchen November 15, 2013 um 11:33 am

[…] Domestic Fits Deep Dish Apple Streusel Pie […]


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.