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Caramel Apple Streusel Pie, so much better and easier than your average apple pie!

Caramel Apple Streusel Pie

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

Course Dessert
Cuisine American
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Yields: 8 servings
Recipe by Tessa Arias


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


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.