Meanwhile, make the streusel topping. In a medium bowl, whisk together 1/2 cup flour and 1/4 cup brown sugar. Use a pastry cutter to cut in 1/4 cup cold butter. Do you best to cut it into a mixture that looks like coarse sand with some larger butter chunks. There is a lot of flour in this streusel, so eventually I used my hand to squeeze it together and make chunks. Put the streusel in the fridge or freezer until you need it.
Fold a pie-size square of aluminum foil in half, then in half again. Use scissors to cut a circle out of the center. When you open the aluminum foil, you should have a square piece of foil with a circle cut out of the middle. See photos. This will be your crust shield.
After the pie has baked 30 minutes, carefully remove it from the oven (it will be quite wobbly). The top should be lightly browned.
Add the streusel all over the top of the pie.
Carefully place your foil pie shield over the crust of the pie and fold around the edges.
Put the pie (on the baking sheet still) back in the oven.
Continue baking for another 30-37 minutes. Total time in the oven for my pie was 67 minutes. This is going to vary depending on every oven! The pie will still be quite wobbly in the middle, but the edges should only jiggle a little bit.
Remove to a cooling rack and let cool completely to room temperature. If you cut into this pie while it is warm, it’s going to be a liquidy mess! I put mine in the freezer for 1 hour before taking the photos for this post (and the center did fall in a bit.)
Serve with vanilla ice cream! The caramel-y topping on the ice cream that you see in some of the photos is the filling from the pie spooned on top.
Nutrition
Serving: 1slice | Calories: 993kcal | Carbohydrates: 102g | Protein: 10g | Fat: 63g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 171mg | Sodium: 764mg | Potassium: 241mg | Fiber: 3g | Sugar: 69g | Vitamin A: 1183IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg
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