This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.
Yield:
8 servings
Prep Time:45minutes
Cook:1hour20minutes
Tessa's Recipe Rundown...
Taste: I was worried this would be way too sweet but it had a great balance of flavors. I am obsessed with the caramel apple filling, it is RIDICULOUSLY amazing. Texture: The pie crust is ultra flaky and tender yet holds up well to the hearty, rich, and thick filling. The toffee streusel topping adds a nice crunch to every bite. Ease: Not as easy as most of the desserts I post, but so worth the effort. The food processor makes quick work of the pie crust. Use a pastry blender if you don’t have a food processor. The “caramel” in the filling basically makes itself. Appearance: A little messy but still mouthwatering. Pros: This is a fabulous apple pie that will be eagerly welcomed on any holiday dessert table. Cons: Requires some time and patience. Lots of sugar. Would I make this again? The next time I need to make a pie for family or friends, this is the recipe I’ll use.
Baking a homemade apple pie will make you feel like a kitchen champion. Making this Caramel Apple Streusel Pie will make you feel like a superhero.
This pie is outrageously good and puts all store-bought apple pies to shame. A deep shame. Yes, making homemade pie dough and peeling and slicing a bunch of apples can be a pain, but I promise you it is SO worth it. Like, soooo worth it.
You must do it the next time baking a pie is required (which should really be a weekly life requirement). Or the next time you want to wow your friends and family. Or put them in a sugar coma. Or just when you want your entire kitchen to smell like heaven on earth.
This pie is definitely on the sweet side. If you happen to have ultra sweet and perfectly ripe apples, or you prefer a more mild sweetness, feel free to reduce the sugar in the filling slightly.
If making homemade pie crust intimidates you, be sure to check out my Best Ever Pie Crust recipe. There’s step-by-step photos and tons of trips & tricks in that post. It’ll be a great resource for you!
Where to Find Toffee Bits?
You can find them at many grocery stores in the Heath brand with the other chips in the baking aisle. If you can’t find them, I have a super easy recipe to DIY Homemade Toffee Bits.
How to Blind Bake Pie Crust
Blind baked pie crust is when you bake the pie dough without a filling until it’s totally cooked through and well browned. This is done when you’re filling the pie with an already cooked filling, or if your filling is prepared raw.
Pastry dough can be shaped into a disc and refrigerated for up to 3 days or frozen for up to 2 months, as long as it’s well wrapped in plastic. Defrost in the fridge overnight if frozen. Unbaked pie shells (rolled out and shaped pie dough) can also be refrigerated for up to 3 days or frozen for up to 2 months, no defrost needed.
Unbaked Pie
Follow the full instructions for blind baking the crust, then assemble the pie fully, double wrap in plastic, and freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.
Baked Pie
Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days.
You can also freeze fruit pies. Bake and cool your pie completely, then wrap tightly in plastic wrap and freeze for up to 1 month. Defrost in the fridge overnight, then re-fresh in a 350°F oven for about 12 to 15 minutes.
Homemade pie dough really makes a WORLD of difference and it doesn’t have to be as intimidating as it seems. Even to this day when I’m making and shaping pie dough it sometimes seems like it’ll never come together in a pretty way. It can be so crumbly, the dough can tear as you shape it, and it just feels awkward. But every time I’m so pleased with the way it turns out. The taste and texture of homemade crust is just unbeatable!
If you want tips for making deliciously flaky and beautiful homemade pies, check out my free troubleshooting guide:
In a medium deep mixing bowl, combine the flour, salt, and sugar. Add the butter, and cut into the flour using a pastry blender or two knives, leaving large chunks of butter remaining. Add the sour cream then drizzle the water, stirring until a rough shaggy dough starts to come together. If the dough holds together when pinched between your fingers, it’s good. If it doesn’t, drizzle just enough water until it does.
Shape the dough into a disk and chill in the fridge until firm and cold, at least 30 minutes or up to 3 days or make ahead.
Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 13-inch circle. Gently roll the dough up and around the rolling pin then unroll over a 9-inch pie tin and press into the tin. Trim the dough, leaving a 1-inch overhang. Crimp or decorate edges and pierce the bottom of the crust all over with a fork. Freeze for 30 minutes, or until very firm.
Meanwhile preheat the oven to 375°F.
Make ahead: At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight.
Remove the pie shell from the freezer and place a double sheet of foil over the shell, pressing the foil gently across the bottom and up the sides of the pie. Place 2 cups pie weights or dry beans over the foil. Bake until the pie crust is dry and light in color, about 20 minutes. Carefully remove the foil and weights and continue baking for another 12 minutes, or until just turning golden. Remove pie and maintain oven temperature.
For the filling:
Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, about 8 minutes. Pour the apple mixture into the pie crust.
For the topping:
In a medium bowl, combine the flour and sugar. Cut the butter into the flour with a fork until coarse crumbs form. Stir in the toffee bits. Sprinkle over the apple mixture. Wrap the edges of the pie crust with a crust shield or foil. Bake the pie for about 35 to 40 minutes, or until the crust is golden brown.
Let cool until just barely warm. Serve.
Course :
Dessert
Cuisine :
American
November Baking Challenge
This recipe was the November 2018 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s pies:
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
I’m in love with that pie. It’s kinda hard for as a beginner but it’s definitely worth every minute I have spent making it. It has unique taste and I love the taste of the apples inside it (I don’t like as much strudel because of big slices of apple inside). But the bottom of the pie is so hard I think I shouldn’t have cook it without pie weights. Thank you so much for your recipe, my family give you their big appreciation (I’m 18 year old girl and I have cooked your Quiche Lorraine)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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I’m in love with that pie. It’s kinda hard for as a beginner but it’s definitely worth every minute I have spent making it. It has unique taste and I love the taste of the apples inside it (I don’t like as much strudel because of big slices of apple inside). But the bottom of the pie is so hard I think I shouldn’t have cook it without pie weights. Thank you so much for your recipe, my family give you their big appreciation (I’m 18 year old girl and I have cooked your Quiche Lorraine)