Caramel Apple Streusel Pie
Yield: 8 servings
Prep Time: 45 minutes
Cook: 1 hour 20 minutes
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.
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 new Best Ever Pie Crust recipe. There’s step-by-step photos and tons of trips & tricks in that post.
This recipe was originally published in October 2013. It was updated to improve the recipe and add in new photos.
How to make Caramel Apple Streusel Pie
For the crust
For the filling
For the streusel topping
For the crust:
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.
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