This post may contain affiliate links. Read the full disclosure here.
This Caramel Apple Pecan Streusel Pie tastes as good as it looks! This pie is loaded with apples, topped with a crunchy peach streusel, and drizzled with homemade caramel sauce. It’s too good to stop at one slice!
I have a growing archive of apple desserts. One of my favorites is these apple streusel bars! I think it’s safe to say, I really enjoy this fall fruit.
And while you can get apples all year round, they simply taste the best when they’re in season.
What goes best with apples besides cinnamon? Well, caramel, of course… I think you can agree that apple and caramel is one of the most amazing flavor combos ever invented.
Complete and total deliciousness.
There are 4 parts to my Caramel Apple Pecan Streusel Pie. You have the buttery, flaky crust. The cinnamon apples. The crunchy pecan streusel topping. And the sweet gooey caramel sauce.
How to make caramel apple streusel pie
We’ll start with the crust. I used my favorite homemade pie crust recipe. It’s always so buttery and flakey. I wanted the crust to be extra thick, so I made enough for a double crust pie and rolled it out into one crust.
For the filling, I used gala apples. They are a sweet, fine-textured variety, which I love, but you can use any variety you prefer best. Or mix two different varieties together.
The apples are seasoned with both white and brown sugar, ground cinnamon, salt, and a little lemon juice. I kept the spices simple because I wanted the apples and caramel to be the stars of the show.
Over the apples goes a pecan streusel topping. It’s a basic streusel with oats and flour mixed with brown sugar and butter.
I mixed the chopped pecans in last because it’s difficult to cut the butter into the flour with the pecans in the way.
Serve the pie with my homemade caramel sauce drizzled over the top. It is by far the best caramel sauce you will ever make but if you’re not into making your own caramel, use any store-bought variety if you prefer.
Your house will smell amazing. An apple pie baking away in the oven is one of the most pleasurable smells.
Waiting is absolutely torturous.
More pie recipes you’ll love
- Everyone’s Favorite Pumpkin Pie
- Apple Cranberry Pie
- Apple Pie with Brown Butter Crust
Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.
Please take a moment to follow me on Instagram, Pinterest, Facebook, Youtube or sign up for my free newsletter to never miss the newest recipes and blog updates.
You can also shop my favorite baking tools. Thank you so much for your support!
For the caramel sauce
½ cup (164 g) Homemade Caramel Sauce, or any store-bought variety
For the crust
For the filling
7 medium apples, peeled & sliced – I used Gala apples
1 tablespoon lemon juice
⅓ cup (43 g) all-purpose flour
½ cup (100 g) granulated sugar
¼ cup (52 g) light brown sugar, packed
1 ½ teaspoons ground cinnamon
⅛ teaspoon salt
For the streusel topping
½ cup (47 g) old-fashioned oats
⅓ cup (43 g) all-purpose flour
2 tablespoons light brown sugar, firmly packed
3 tablespoons unsalted butter, melted
⅓ cup (37 g) pecans, chopped
For the caramel
- Prepare the Homemade Caramel Sauce according to the instructions. Set aside to cool.
Make the pie crust
- Prepare the Homemade Pie Crust according to the instructions in steps 1-4.
- Adjust the oven rack to the lower third position and heat the oven to 375°F.
- Roll the dough into a 12-inch circle. Press it into the bottom and up the sides of a 9-inch pie pan. Fold the edges under and flute as desired.
Make the filling
- In a large bowl, toss the apples with lemon juice. Add the flour, sugars, cinnamon, and salt. Stir to evenly coat the apples. Spoon the mixture over the prepared crust. Drizzle with ¼ cup of the caramel sauce.
Make the streusel topping
- In a medium bowl, stir together the oats, flour, and brown sugar. Add the melted butter and stir until the mixture becomes crumbly. Stir in the chopped pecans. Sprinkle evenly over apple filling.
- Bake for 45-55 minutes, until the crust is golden brown and apples are tender. Tent loosely with foil if the crust and topping begin to get too brown. Drizzle warm pie with remaining ¼ cup caramel sauce and allow it to cool to room temperature before serving. The pie will keep for up to 5 days covered tightly and stored in the refrigerator.
Make ahead tip
The pie dough, streusel topping, and caramel sauce can all be made in advance. The dough will keep for up to 5 days stored in the refrigerator or up to 3 months in the freezer. The streusel topping will keep for up to 5 days, covered tightly and stored in the refrigerator. The caramel sauce will keep for up to 1 month, stored in a sealed glass jar in the refrigerator.
Serving Size: 1 slice
Amount Per Serving:
Calories: 444Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 197mgCarbohydrates: 81gFiber: 6gSugar: 52gProtein: 4g
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.
Tried this recipe? Share it on Instagram!
Mention @introvertbaker or tag #introvertbaker!
I love this recipe! It’s simple to make and tastes delicious. I altered the recipe slightly by adding a small amount of pure vanilla extract to the filling and a little cinnamon to the streusel topping. This will definitely be my go-to whenever I have a craving for an apple pie! Thanks!
As soon as I saw your recipe I had to make it!
This was delicious.
I used granny Smith apples.
Will make again.
I used 5 medium apples and still had way too much apple, so I made 2 mini crumbles in ramekins with the rest. Baked closer to an hour before the apples got bubbly (maybe due to type? I used honey crisp) Smells heavenly while baking. Made a salted caramel sauce for it. Served with vanilla ice cream. So good. Thanks for the recipe!
I’m so happy you enjoyed the recipe so much!
Why when cooled down did the inside of pie become really watery making the bottom of the pie soggy
I’m unsure why that happened. I’ve not experienced this myself. It may be something as simple as needing to bake the pie a little longer in your oven. Here’s a great article on how to prevent a runny apple pie.
I’m going to try this recipe for Christmas next week. I plan to use a frozen pie crust. How will this effect cook times/temperature? Thank you!
It shouldn’t affect the cooking time or temperature in any way.
Do you bake your pie crust first then add your filling and put it back in the oven?
There’s no need to do that with this recipe.
Do I need to peel the apples first?
It’s completely up to you if you wish to peel the apples first. I usually do when making pies.
I just put this pie in the oven. I am making for a friend who lives four hours north of me. She talks about a pie she buys at a bakery in her town and she just loves it. Sounds a lot like this one, I’m going to surprise her. I hope she likes it. Sure looks good.
This has become my new favorite pie to make! It was easy to make and it always comes out just right! Plus it is impressive at family get-togethers. Thank you for sharing!
This pie is incredible! I won my family’s annual pie baking contest last year with this recipe and have made it on at least 4 separate occasions since. I’m back on bakedbyanintrovert to find this years winner!
I love hearing this! Thank you for sharing your experience!!
I just love your recipe so much! I won again this year with you Epic Banoffee Pie recipe :). Thank you for making me love baking!! I think I’ve made an out 1/3 of your recipes and they always come out exactly as pictured/described.
That’s so wonderful! Congrats on winning the baking contest!!