Deep Dish Cardamom Apple Streusel Pie
- 1 3/4 cups butter
- 1 1/3 cups sugar
- 2 egg yolks
- 4 cups flour
- 10 medium apples – peeled, cored and thinly sliced
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups plain greek yogurt (full-fat)
- 3 1/2 tsp. finely grated lemon zest
- 1 tsp ground cardamom
- 3/4 cup firmly packed brown sugar
Beat 1 cup butter on high until creamy. Gradually add 2/3 cup sugar and continue to beat until creamy. Add egg yolks and beat until well combined. Gradually add 2 1/2 cups flour and beat on low until dough forms. Form dough into flat disc, refrigerate for 30 minutes. Roll dough into 13″ circle, press into a greased 9″ or 10″ springform baking pan and refrigerate while preparing filling.
Preheat oven to 375°. Combine apples and remaining sugar in a large saucepan. Stir and cook for 4 to 6 minutes. Remove from heat and allow to cool for 2 minutes. Add remaining flour and stir to coat. Set aside.
Whisk eggs and vanilla together in a large bowl. Stir in 1 1/2 tsp. of lemon zest and yogurt until fully combined. Fold mixture into apples until well coated. Remove crust from refrigerator, fill to top with apple filling. Bake 15 minutes while preparing streusel.
Combine remaining flour, butter and brown sugar. Stir in remaining lemon zest and cardamom. Mix well and break mixture into clumps with fingers. Remove pie from oven and spread mixture evenly over top of pie, center to edge. Reduce oven to 350°, bake 35-45 minutes. Streusel will be an even medium brown color when done. Remove from oven and allow to cool completely. Remove from springform pan and refrigerate. Allow to come to room temperature before serving, or serve heated.
