Streusel-Topped Apple Pie

It happens every year at this time—as soon as apples and pears come into season, I start craving fall comfort foods. It's hard to beat apple pie, especially served with ice cream, and I'm always trying new ways to make it. This is my latest version. For the piecrust, I followed pastry dough recipe I use for fried pies. It's super-simple because you can mix the butter into the flour mixture with your hands, no pastry blender or food processor required. (I included a little bit of apple pie spice in the crust so the cinnamon flavor continues throughout every bite.) A streusel top is so easy and who doesn't like brown sugar, oatmeal, and butter all mixed together? One more thing, I'm too lazy to peel the apples—how easy is that? Enjoy!

Streusel-Topped Apple Pie
1 1/2 cups all-purpose flour
1 1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. apple pie spice
6 Tbsp. butter, cut into cubes and chilled
1/4 cup ice water
2 Granny Smith apples, cut in half, cored, and thinly sliced
2 McIntosh apples, cut in half, cored, and thinly sliced
1/2 cup sugar
1 tsp. apple pie spice
Pinch of salt
Streusel
Vanilla ice cream

1. Combine flour and next 3 ingredients. Use hands to incorporate butter into flour mixture. Stir in ice water. Shape dough into a disk; cover with plastic wrap, and chill at least 1 hour.
2. Combine apple slices, 1/2 cup sugar, apple pie spice, and pinch of salt in a large bowl. Let stand 10 minutes; drain, if needed.
3. Roll out dough and fit into a 9-inch pie plate. Spoon apple mixture into piecrust. Top with Streusel.
4. Bake at 425° for 30 minutes. Serve warm with vanilla ice cream.


Streusel:
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp. cinnamon
1/4 cup all-purpose flour
1/4 cup butter, cubed

1. Combine oatmeal and next 3 ingredients. Gradually incorporate butter into mixture.