Farm Style Apple Pie with Streusel Topping


Apple pie goodness

Apple pie goodness

Farm Style Apple Pie with Streusel topping 


Apple Pie Filling

  • 8-12 farm fresh apples, peeled and sliced. I used a mix of sweet and tart apples. Gala, Macoun, Granny Smith, Empire, and Jonagold Gold apples.
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup AP flour
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • Peel and core apples, slice the apples and place in a bowl with the lemon juice
  • Add the rest of the ingredients to the apples, toss to combine.
  • Allow to sit for 30 minutes for flavors combine.

Streusel Topping

  • 1 cup powdered sugar
  • 1/2 cup dark brown sugar
  • 1 1/2 cups AP flour
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 1/2 sticks butter
  • Pinch kosher salt
  • Pulse walnuts, sugars, flour, salt, and cinnamon in a food processor.
  • Add butter, and pulse until a crumbly shaggy mess with crumbles.
  • Keep chilled until place on top of the pie.


Flaky Pie Crust

  •  1 1/2 sticks very cold butter, cubed
  • 1/2 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon white granulated sugar
  • 3-6 tablespoons ice cold water
  • Dice the butter and keep cold.
  • Combine flour, salt, and sugar in a bowl
  • Add ice cold butter and pulse until the mixture is the size of peas.
  • Pour the ice water in one tablespoon at a time, pulsing, until the dough begins to form a ball.
  • Wrap the dough ball in  plastic wrap and refrigerate for 30 minutes.
  • Once chilled roll a a floured surface until 1/4 inch thick.
  • Cut to fit your pie  dish, and place on the pie dish.
  • Use your fingers to crimp the edges to finish the crust.

Dump the apples into the pie crust, dot with pats of butter, lightly pack the crumb topping on top.

Bake at 350 for an hour, if the topping starts to get too dark, cover with foil and continue to bake.

Cook pie until the apples are soft but still have texture, and the crumb topping is golden brown and delicious.


Old Fashioned Blueberry Pie


Today at a client’s farm house in Connecticut, I made a blueberry pie with freshly picked berries. It was so delicious, I had to share the recipe with you. 


Blueberry Pie

Blueberry Pie


2 1/2 cups AP Flour

2 Tablespoons granulated sugar

1 teaspoon salt

2 sticks, cold cubed butter

2-3 T iced water



2 quarts of cleaned and stemmed blueberries

1 lemon, zested and juiced

1-1.5 cups granulated sugar (depending on how tart the berries are)

2 T AP flour



Egg wash

2 T butter


  • To make your crust add all your dry ingredients to a food processor. Pulse in cold butter until resembles “wet sand.” Add in iced water one tablespoon at a time, pulsing until dough forms. Work into a ball, and separate into two separate portions. Place inside parchment or plastic wrap and refrigerate for 1 hour or until chilled through. 


  • For filling, mix together all ingredients. Set a side. 


  • Remove one pie dough ball, on a lightly floured surface, roll thin.
  • Place into pie dish, crimp the top to form crust, place either parchment or foil and fill with pie weights (or dried beans 🙂 and blind bake at 350 degrees for 15 minutes.
  • Take the second dough ball and roll thin, either cut in strips to make lattice top or leave  whole to make a top crust. 
  • After 15 minutes remove pie, and take out weights.
  • Add in filling, place pats of butter on top.
  • If lattice top, lay strips of dough in rows and loop over and under to make lattice, if just a whole top crust, lay the crust over. 
  • Brush all dough with egg wash, and bake at 350 degrees for 30-45 minutes. Until golden brown and bubbly. If crust starts to get too dark, cover with foil. 
  • Cool the pie for 4+ hours to be able to cut slices properly. 


Such a delicious pie! Happy to share! 

Email me if you have questions! @




Chef Sean Gallagher 

Dinner on the table in 20 Minutes


20 Minute Meal

Sometimes you only have a short amount of time to get a meal together. If I am really in a pinch, I go for a simple pasta dish. There’s nothing better than homemade gnocchi, but when in doubt head out and buy the best quality prepared gnocchi you can. I love to boil the gnocchi and when they are soft, I sauté then in brown butter. What a difference it makes and elevates a very simple food. I recently topped some brown butter gnocchi with a very rustic ratatouille, made from farm fresh zucchini and summer squash, beautiful tomatoes and eggplant, garlic, onions, peppers, and oregano. Stewed together and finished with fresh grated parmesan and basil. The combination of brown butter and tomato based sauce is out of this world and I would recommend you try it with any pasta dish.