Created by: Meg Raines
Yield: 8- 10 servings

Is there anything better than apple pie, you ask? We say yes! Apple pie with crunchy, buttery streusel on top, might actually be better. But we didn’t stop there; for this Dutch Apple Pie Recipe we combine the gorgeous Lucy™Glo and Lucy™Rose apples with our SugarBee® apples to produce the ultimate flavor mash-up of sweet and tart. This recipe will win a place of honor on our holiday table this year.


For the Pie

  • Prepared pie dough for a single crust, store bought or homemade (click here for our classic pie dough recipe)
  • 5-6 apples, combination of SugarBee®, Lucy™Glo and Lucy™Rose apples, peeled and cut into 1/4-inch slices
  • 1 tablespoon lemon juice
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon

For the Streusel Topping

  • 1 cup all-purpose flour 
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup (1 stick) cold butter, cut into cubes

Lucy™ Apples


  1. Preheat the oven to 375°F, adjust an oven rack to the lowest position.
  2. Roll your dough out until it is 12 inches in diameter, lay it into a 9-inch pie plate and crimp the edges. Refrigerate until ready to use.
  3. Make the streusel topping: Add the flour, both sugars and butter cubes to a mixing bowl, cut the butter into the flour mixture with a pastry cutter, two knives or your fingers until it resembles a coarse crumble. Set aside.
  4. Add the peeled and sliced apples to a large bowl, toss with the lemon juice. Mix both the sugars, the cinnamon and the flour together separately, add mixture to the apple slices and lemon juice, toss well to combine. 
  5. Add the apple mixture to the prepared pie plate, spreading evenly in the pan. Sprinkle the streusel on top of the apples, covering them completely, place pie on a sturdy baking sheet and bake for 50-60 minutes until the crust and streusel are golden brown and the apple mixture is thick and bubbling. Remove from the oven and let cool for about 15-20 minutes before serving. 
  6. Store leftover pie in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. Reheat before eating.
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