If you like traditional apple pie, you’re going to love this apple pie with hazelnut streusel! It’s made of a golden, buttery crust filled with caramelized apples topped with crunchy hazelnut streusel. So delicious and perfect for Rosh Hashana!
Photo: Natalie Levin
Apple Pie with Hazelnut Streusel
For the short crust pastry:
- 120 grams (1 stick) cold butter cut into cubes
- 180 grams (1 1/4 cups) all-purpose flour
- 40 grams (4 tbsp.) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 1 large egg yolk
- 2 tbsp. milk (it necessary)
For the apples:
- 8 Granny Smith apples (peeled and medium diced)
- 80 grams (1/3 cup) sugar
- 20 grams (1 tbsp.) butter
- Juice and zest of 1 lemon
- 1 tsp. vanilla extract
- 2 tbsp. Calvados (apple liqueur)
For hazelnut streusel:
- 40 grams (1/3 cup) hazelnuts
- 120 grams (1 cup) all-purpose flour
- 100 grams (1/2 cup) cold butter cut into cubes
- 70 grams (1/3 cup) light brown sugar
- Icing sugar for decoration
- Crust: in a food processor with
- a steel blade put flour, butter, sugar, vanilla and salt and process until mixture is crumbly.
- Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
- Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 5-7 minutes or until it is lightly golden.
- Cool completely at room temperature.
- Apples: in a large skillet cook sugar into caramel over high heat. When caramel is amber in color, add apples, butter, lemon zest and juice and vanilla.
- Reduce heat to medium-low and cook until apples start to soften. Stir occasionally with a wooden spoon.
- Towards the end add the calvados, cook for another minute and remove from heat.
- Strain the apples and cool completely at room temperature.
- Hazelnut streusel: in a food processor with a steel blade put hazelnuts and flour and blend until nuts are broken.
- Add the butter and the sugar and continue to blend until the mixture is crumbly.
- Keep the refrigerator until use.
- Assemble the pie: place the apples on half-baked crust (without fluids). Sprinkle over the streusel for complete coverage.
- Bake the pie at 170c degrees for 25-40 minutes or until the dough is golden brown.
- Cool at room temperature, sprinkle with powdered sugar and serve.
- You can use any kind of nut you like instead of hazelnuts.
- You can use pears instead of apples.
- Keep the pie in a closed container in the refrigerator for 4-5 days.
- It is recommended to serve warm or at room temperature.
Photo: Natalie Levin