Apple Pie with Streusel
8 servings
60 minutes
Apple pie with streusel is a refined dessert from Russian cuisine, where juicy apples meet crunchy nut crumble. Its history roots in traditional Slavic pies, but the added streusel on top gives the pastry a special German touch. The tender dough envelops a fragrant filling of apples and apple puree, creating a balance between sweetness and slight tartness. The crunchy streusel with walnuts and cinnamon imparts a warm spicy aroma and textural variety to the pie. This pie is perfect for cozy family tea times or festive treats, and its rich flavor pairs especially well with hot tea or coffee.
1
Grind the walnuts into flour.
- Walnuts: 50 g
2
Take the butter and eggs out of the fridge in advance to bring them to room temperature.
- Butter: 230 g
- Chicken egg: 2 pieces
3
Wash the apples, peel them, chop them coarsely, and mix them immediately with apple puree.
- Apple: 3 pieces
- Apple sauce (puree): 175 g
4
Mix 125 grams of warm butter with 50 grams of sugar, vanilla, and a little salt. Whip for a few minutes.
- Butter: 230 g
- Sugar: 110 g
- Vanilla: pinch
- Salt: pinch
5
Add eggs one by one to the dough, beating for a minute each time.
- Chicken egg: 2 pieces
6
Mix 180 grams of flour with baking powder and starch, then gradually add to the egg mixture.
- Wheat flour: 290 g
- Baking powder (raising agent): 0.5 teaspoon
- Cornstarch: 30 g
7
For streusel, mix 100 grams of flour, nuts, 60 grams of sugar, cinnamon, and 100 grams of butter. Mix everything by hand until crumbly.
- Wheat flour: 290 g
- Walnuts: 50 g
- Sugar: 110 g
- Cinnamon: 0.5 teaspoon
- Butter: 230 g
8
Preheat the oven to 175 degrees.
9
Grease a 20 cm diameter mold with fat and sprinkle with flour. Place the dough, then the apples, and top with streusel.
- Wheat flour: 290 g
- Apple: 3 pieces
- Butter: 230 g
10
The pie is baked for about 40 minutes. If necessary, cover the pie with foil at the end of baking.
