This Caramel Apple Pecan Streusel Pie tastes as good as it looks! With just one bite, you will know it’s definitely worth the effort. You will be so satisfied with this pie. I mean, who doesn’t love caramel, apple, and pecan? 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.
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.
Tools you need to make this pie
Caramel Apple Pecan Streusel Pie
This pie is full of fall flavors. Caramel, apples, and pecans are spiced with warm, comforting cinnamon. This soft apple filling tops a buttery, flaky pie crust, with a crunchy pecan streusel and gooey caramel drenched over the top. The apples bake down and almost melt in your mouth. They are a great contrast to the crispy crust and crunchy topping. The pie has a lot of steps but several components can be made in advance.
For the caramel sauce
- 1/2 cup Homemade Caramel Sauce or any store-bought variety
For the crust
- 1 recipe homemade pie crust double pastry
For the filling
- 7 medium sliced apples (about 2 and 1/2 pounds) I used Gala apples
- 1 tablespoon lemon juice
- 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 and 1/2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
For the streusel topping
- 1/2 cup old-fashioned oats
- 1/3 cup all-purpose flour
- 2 tablespoons light brown sugar firmly packed
- 2 tablespoons unsalted butter melted
- 1/3 cup 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 step 1.
Adjust the oven rack to the lower third position and heat the oven to 350°F.
Stack on disc on top of the other and roll the dough into a 12-inch circle. Press it into the bottom and up the sides of a 9-inch deep-dish 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 sugars, cinnamon, cornstarch, and salt. Stir to even coat the apples. Spoon the mixture over the prepared crust.
Make the streusel topping
In a medium bowl, stir together the oats, flour, and brown sugar. Add the melted butter and stir until mixture becomes crumbly. Stir in the chopped pecans. Sprinkle evenly over apple filling.
Bake for 45-60 minutes, until the crust is golden brown and apples are tender. Tent loosely with foil if the crust begins to get too brown. Drizzle warm pie with caramel sauce and allow 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.
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