Caramel Apple Streusel Pie

This pie. It was like a cross between an apple pie and an apple crisp.  Which was perfect.

My sister gave me a boatload of apples from her tree this year, which is awesome, but so many apples.  So I peeled and froze a ton of them.  But some of them were turned into this pie.  And it was perfect.  I had a bunch of requests for apple crisp when she brought all those apples over, but I really wanted apple pie, and I didn’t want to choose between them.  Or make both.Caramel Apple Streusel Pie - Bake.Eat.Repeat.

So I combined the two desserts, and that was a good decision.  And then I drizzled salted caramel sauce over the whole thing.  Because I had some, and why not?  That was also a good decision.

This pie was the perfect dessert and we all enjoyed it immensely.  I only wish we’d had some vanilla ice cream, because a slice of this pie with a scoop of vanilla ice cream would have taken it over the top.  I have lots of apples left, maybe I’ll need to make another one!

Caramel Apple Streusel Pie - Bake.Eat.Repeat.

Caramel Apple Streusel Pie

Yield: makes 1 9-inch pie, or 8-10 servings

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1 pie shell, or enough pastry for a bottom shell, chilled
For the filling:
6 cups apples, peeled, cored and sliced
2 tablespoons fresh lemon juice (about half a lemon)
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1/2 cup granulated sugar
For the streusel:
1/4 cup all-purpose flour
1/4 cup unsalted butter
1/2 cup rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar
1/4 cup salted caramel sauce (I used this recipe)


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, toss the apples with the lemon juice, flour, nutmeg, cinnamon and sugar. In another bowl, mix the flour, oats, cinnamon and brown sugar for the topping. Cut in the butter with 2 knives or a pastry blender until the mixture is well combined and looks like coarse crumbs.
  3. Roll out the chilled, lightly floured, pastry into a 12 inch circle. I like to do this between two pieces of wax paper. Once it’s rolled out to the desired size you can then peel off the top piece of wax paper, lift up the bottom one with the pastry on it, and flip it over carefully onto a 9 by 2 inch pie plate. Then the other piece of wax paper can be peeled off and the pastry can be smoothed out in the pie plate. Trim the excess with a sharp knife and crimp the edges.
  4. Scoop the apple mixture into the pastry shell, piling all of the apples in. Then crumble the streusel topping over top of the apples, spreading it out evenly over the filling. Drizzle the salted caramel sauce over the streusel.
  5. Place the pie on top of a baking sheet and then bake at 400 degrees F for 20 minutes. Lower the heat to 375 degrees F and continue to bake for another 40-50 minutes until the topping and crust is browned and the apples are tender. Allow to cool and enjoy!


Source: Inspired by Sally’s Baking Addiction .


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  1. Phuong says

    Hi, I was wondering if I could make this ahead and freeze it? So would I assemble the pie and freeze before the bake or after the bake?

    • stacey says

      I haven’t ever frozen this pie, but I don’t see why you couldn’t – fruit pies typically freeze well. I would probably assemble the pie and then wrap it well to freeze it before baking. Then bake it without defrosting. You’ll likely need to add about 15 minutes to the bake time if you bake it from frozen. If you try, let me know how it turns out!

  2. says

    Great looking dish. Can you tell me what apples you used for this particular recipe? I am partial to granny smith’s but am anxious to try others. Especially since there is such a wide a delicious selection to choose from at the market!

    • stacey says

      Hi David, I actually used apples from my sister’s tree, and I don’t know what kind they are. They were similar in taste to a Macintosh or Spartan apple though. I think any apple that is a bit on the tart side would be perfect, granny smith would be fine. Hope you like it!

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