- 1 pie crust, rolled out and shaped
- 8 large apples
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- 1 1/4 cups all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 7 tbsp unsalted butter, melted
Preheat oven to 375 degrees and pre-bake pie until golden, about 12 minutes. When finished, increase oven temperature to 425.
Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, and cinnamon in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until they are tender, about 10 minutes.
Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cream to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
For the streusel topping: Combine the flour and sugars in a medium bowl and drizzle with melted butter, stir. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake at until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
From Brown Eyed Baker