Caramel Apple Streusel Pie

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!

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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:

More Pie Recipes:

• Best Ever Pie Crust
• Butterscotch Pie
• Chocolate Pecan Pie

More Apple Dessert Recipes:

• Apple Crisp
• Apple Galette
• Caramel Apples

4.66 from 20 votes

How to make

Caramel Apple Streusel Pie

Yield: 8 servings

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.

Ingredients

For the crust

• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 stick (113 grams) cold unsalted butter, cut into small pieces
• 2 tablespoons cold sour cream
• 3 to 4 tablespoons ice water

For the filling

• 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced thinly
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (32 grams) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/4 cup (59 ml) heavy cream
• 4 tablespoons (57 grams) butter

For the streusel topping

• 1/4 cup (32 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon cold butter, cut into small pieces
• 1/3 cup (80 grams) toffee bits, homemade or Heath

Directions

For the crust:

1. 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.

2. 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.
3. 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.
4. Meanwhile preheat the oven to 375°F.
5. 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.
6. 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:

1. 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:

1. 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.
2. Let cool until just barely warm. Serve.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

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:

Author: Tessa Arias

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!)