Caramel Apple Pecan Streusel Pie
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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
Caramel Apple Pecan Streusel Pie
Ingredients
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
Instructions
Make 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.
Notes
Nutrition
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 and brands you used in the recipe.
I’d like to make this in a rectangular 13×9 pan instead of a pie plate. Is this enough to make or should I double the recipe?
Since this recipe is meant for a 9-inch pie pan, it will be to small for a 13×9 pan. You can try doubling it. I’ve never done this before so I can’t guarantee how it will turn out.
This was an amazing dessert! I doubled it and made it in a 9×13 pan with a premade roll out crust on the bottom. It was beyond delicious!!!
This is the best & easiest apple pie that I have ever made, perhaps even had. I made up the streusal, the apple filling ingredients except apples, caramel sauce (Yummy dipping sauce for our apples too), pie crust in dish (sorry, but I just bought 2 Tenderflake crusts, rolled them out & put them in a bigger dish). I used our apple tree apples & their juicy, so I put a couple of handfuls of panko in a blender & sprinkled the “pie dust” (looked it up on the internet) at the bottom of the crust. Than sat & watched the end of Notting Hill or the like, while slicing apples.. Put all the pieces together, baked & Voila! A lovely tasty apple pie with no juiciness & the best part not too sweet, just delicious. Thank you.
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!