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.
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Caramel Apple Pecan Streusel Pie
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!
Ingredients
For the caramel sauce
- ½ cup Homemade Caramel Sauce, or any store-bought variety
For the crust
- 1 recipe homemade pie crust
For the filling
- 7 medium apples (about 2 and ½ pounds), 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 ) all-purpose flour
- 2 tablespoons light brown sugar, firmly packed
- 3 tablespoons unsalted butter, melted
- ⅓ cup (37 g) pecans, chopped
Instructions
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.
Notes
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.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 139mgCarbohydrates: 75gFiber: 6gSugar: 54gProtein: 3g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Jenn says
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!
Jen Sobjack says
It shouldn't affect the cooking time or temperature in any way.
Tasneem Shoman says
Do you bake your pie crust first then add your filling and put it back in the oven?
Jen Sobjack says
There's no need to do that with this recipe.
Kaitlyn says
Do I need to peel the apples first?
Jen Sobjack says
It's completely up to you if you wish to peel the apples first. I usually do when making pies.
Beverly Bachor says
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.
Rachel says
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!
Leilani Nelson says
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!
Jen Sobjack says
I love hearing this! Thank you for sharing your experience!!
Leilani Nelson says
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.
Jen Sobjack says
That's so wonderful! Congrats on winning the baking contest!!
Brandi says
Amazing Apple Pie!! Best I've ever made or even had! I will be making this at least every Thanksgiving. Everyone LOVED it!
Tara says
Making four of these tonight for all of our Thanksgiving stops!! Wish me luck!
Lyndsee says
Hello! I can’t wait to make this for Thanksgiving next week. I am Going go make it the day before. Should it be stored in the fridge and then brought to room temp before serving? Also, should I wait To add the Carmel?
Jen Sobjack says
Yes, store the pie in the refrigerator. You can bring to room temperature before serving if you wish. And I would wait to add the caramel until you serve it.
Maria says
How much would the flavor be altered if I used Granny Smith apples? I must have read incorrectly and bought all my ingredients yesterday. Should I go back to the market and get Galas instead?
Jen Sobjack says
Granny Smith apples are tart while Gala apples are sweeter. If you like Granny Smith apples then there shouldn't be an issue with using them.
Kat says
This looks amazing! I can't wait to try it. Quick question, you have 1/3 cup flour listed in the apple section ingredients but not the instructions. Is it supposed to be added to the apple mix along with the cornstarch?
Jen Sobjack says
There should be no cornstarch in this recipe at all. Just flour in the filling. It's been updated to reflect the change.