This has always been one of my favorite desserts for the winter season, holidays and any other time I have the opportunity to make it. I love the big, soft apple chunks and how the topping is a moist, buttery streusel rather than a traditional pie crust top. 
One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust. Don’t fuss with rolling out the pie crust; simply mix the dough and press it into the pan.
Print
Chunky Apple Pie
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
This chunky apple pie features large, tender cinnamon-sugar apple chunks baked under a buttery, melt-in-your-mouth streusel topping.
Ingredients
- 1 1/2 cups (149g) flour
- 2 tsp (8g) sugar
- 1/2 tsp (2.5g) salt
- 1/2 cup (118mL) vegetable oil
- 2 tbsp (30mL) milk
- 6-8 apples
- 1/2 cup (96g) sugar
- 2 tbsp (12g) flour
- 1 tsp (2.5g) cinnamon
- 1/2 cup (113g) butter, softened
- 1/2 cup (96g) brown sugar
- 1 cup (100g) oats
- 1/2 cup (64g) chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- For the easy crust, mix together 1 1/2 cups flour, 2 tsp sugar, and 1/2 tsp salt in a bowl. Add 1/2 cup vegetable oil and 2 tbsp milk, mixing until combined. Pat the dough evenly into a pie pan.
- For the filling, peel, core, and chop 6-8 apples into large chunks. In a large bowl, mix the apple chunks with 1/2 cup sugar, 2 tbsp flour, and 1 tsp cinnamon until the apples are well coated. Pour the apple mixture into the prepared pie crust.
- For the streusel topping, in a separate bowl, combine 1/2 cup softened butter, 1/2 cup brown sugar, 1 cup oats, and 1/2 cup chopped nuts (if using). Mix until crumbly and evenly distribute over the apple filling.
- Bake the pie in the preheated oven for about 1 hour, or until the topping is golden brown and the apples are tender when pierced with a fork.
- Allow the pie to cool slightly before serving to let the filling set.
Notes
- The pie crust is a simple pat-in-the-pan type, eliminating the need for rolling.
- The streusel topping adds a buttery, crunchy texture.
- You can substitute different types of apples for varied flavor and texture.
- Serve warm with a scoop of vanilla ice cream for a classic touch.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 150
- Fat: 16
- Carbohydrates: 52
- Fiber: 4
- Protein: 3
- Cholesterol: 30
If You Liked This Recipe, You’ll Love These
- A Southern Table: Rhubarb And Blueberry Crisp
- Shiso Meyer Lemon Tart
- Classic Tarte Tatin with Rose-Infused Crème Fraîche
- Inside-Out Shepherd’s Pie
Frequently Asked Questions
What makes the crust different from a traditional pie crust?
This is a pat-in-the-pan crust — you mix 1 1/2 cups flour, 2 tsp sugar, 1/2 tsp salt, 1/2 cup vegetable oil, and 2 tbsp milk, then simply press the dough directly into the pie pan with your fingers. The article highlights this as one of the best parts: no rolling pin, no chilling, no risk of a tough or cracked crust.
Why does the recipe top the pie with streusel instead of a traditional pastry lid?
The article says the streusel topping — made from 1/2 cup softened butter, 1/2 cup brown sugar, 1 cup oats, and optionally 1/2 cup chopped nuts — is one of the author’s favorite things about this pie: it is moist and buttery rather than a typical dry pastry top, and it pairs with the large, soft apple chunks rather than competing with them.
Can I use different apple varieties?
Yes — the notes explicitly encourage substituting different types of apples for varied flavor and texture. The recipe uses 6–8 apples tossed with 1/2 cup sugar, 2 tbsp flour, and 1 tsp cinnamon, so firmer baking apples like Granny Smith will hold their chunk shape, while softer varieties like McIntosh will become more tender and saucy.
Outstanding recipe. I baked it in a square pan but it turned out well. The topping browned just right. But do follow the instructions to turn down the heat to 375 midway.