Custard Apple Streusel Pie with Pumpkin Pie Spice and Crispy Topping
A decadent pie featuring tender spiced apples nestled in a rich custard filling and topped with a golden streusel crumble. The custard layer adds luxurious creaminess while pumpkin pie spice brings warm autumn flavors. Perfect for holiday gatherings or special dinners when you want to impress guests with a sophisticated dessert that balances fruit, custard, and crunch in every bite.
Ingredients
- ¼ cup very cold water
- 2 cups white flour or whole wheat pastry flour
- 1 ½ tablespoons sugar
- 1 teaspoon salt
- ¾ cup trans-fat-free margarine, room temperature, cut into small pieces
- 2 tablespoons beaten egg
- 1 tablespoon oil
- 4 apples, thinly sliced
- ⅓ cup turbinado sugar
- 1 teaspoon lemon juice
- 1 tablespoon pumpkin pie spice
- 1 cup parve sour creamregular sour cream1:1note:dairy version
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- 4 large egg yolks
- 1 tablespoon vanilla sugar
- ⅓ cup sugar
- ¼ cup flour
- ½ cup flour
- 1 teaspoon pumpkin pie spice
- 2 ½ tablespoons sugar
- 1 tablespoon + 1 teaspoon oil
Instructions
- 1
Prepare ice water and set aside
- 2
Pulse flour, sugar, and salt in food processor
- 3
Add margarine and process until coarse crumbs form
- 4
Add beaten egg and ice water slowly until dough comes together
- 5
Divide dough in half and freeze one portion
- 6
Roll out remaining dough and place in pie pan
- 7
Press down evenly and trim edges
- 8
Preheat oven to 400 degrees Fahrenheit
- 9
Heat oil in wok or large frying pan
- 10
Add apples and filling ingredients
- 11
Cook over medium-high heat for seven minutes until apples soften
- 12
Cool apple mixture slightly
- 13
Whisk together all custard ingredients in medium bowl
- 14
Place cooked apples in prepared crust
- 15
Pour custard over apples without overfilling
- 16
Place pie on foil or baking sheet
- 17
Bake for 20 minutes until top is golden
- 18
Cover with foil if browning too quickly
- 19
Combine all streusel ingredients in small bowl
- 20
Remove pie and sprinkle with streusel topping
- 21
Lower temperature to 350 degrees Fahrenheit
- 22
Continue baking for 15-20 minutes
- 23
Cover crust edges with foil to prevent burning
- 24
Serve warm
Tips
Use a mix of apple varieties like Granny Smith and Fuji for complex flavor and texture contrast in the filling.
Place the pie on a baking sheet to catch any potential overflow from the custard during baking.
Cover crust edges with foil strips during the final baking stage to prevent over-browning while the streusel finishes cooking.
Good to Know
Refrigerate covered for up to 3 days. Best served within 24 hours for optimal crust texture.
Crust can be made 1 day ahead and refrigerated. Apple filling can be prepared morning of serving.
Serve warm or at room temperature, optionally with vanilla ice cream.
Common Mistakes
Don't overfill with custard to avoid spillover during baking
Cover crust edges with foil to prevent burning during extended baking time
Cool apple filling slightly before adding custard to prevent curdling
Substitutions
Dairy-Free Swaps
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General Alternatives
FAQ
Can I make this pie dairy if I'm not keeping it parve?
Yes, substitute regular butter for margarine and regular sour cream for parve sour cream using the same quantities for a traditional dairy version.
What if I don't have pumpkin pie spice?
Mix together cinnamon, nutmeg, ginger, and a pinch of cloves. Use about 2 teaspoons cinnamon as the base and add small amounts of the other spices to taste.
How long will this pie keep?
Store covered in the refrigerator for up to 3 days. The custard layer is best within 24 hours, though the pie remains safe to eat longer when properly stored.