This apple pie is rich and tangy. There is nothing like the aroma of apple pie filling your kitchen in the fall. Enjoy!



  • 1 (9 inch) unbaked pie crust
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tbsp flour
  • 2 1/2 tbsp cinnamon
  • 1 Rodelle Vanilla Bean, split and scraped
  • 5 cups Granny Smith apples, peeled, cored and sliced
  • 3 tbsp butter


  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 6 tbsp butter

Vanilla Sauce

  • 2 eggs
  • 1 cup half and half
  • 1/2 cup sugar
  • 1 Rodelle Vanilla Bean, split and scraped


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine the sugar, brown sugar, 2 tbsp flour, cinnamon and Rodelle Vanilla Bean (seeds removed) and added to mixture.
  3. Carefully, stir in sliced apples until coated with sugar mixture.
  4. Pour apples mixture into pie crust and dot with 3 tbsp butter.
  5. Sprinkle with Streusel Topping (below).
  6. Bake in preheated oven for 10 minutes, then reduce heat to 350 degrees Fahrenheit; continue baking for 35-40 minutes or until filling is bubbling and Streusel is golden brown.
  7. Allow to cool for at least 1 hour before serving.

Streusel Topping

  1. In a medium bowl, combine flour, brown sugar and cinnamon, cut in 6 tbsp of butter, until resembles coarse crumbs.

Vanilla Sauce

  1. In the top of a double boiler over medium heat, whisk together eggs, half and half, sugar and Rodelle Vanilla Bean (seeds removed); bean and seeds added to mixture.
  2. Cook stirring constantly, until sauce has thickened.
  3. Remove from heat and strain, removing vanilla bean.
  4. Spoon Vanilla Sauce (warm or cool) over apple pie slices.