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
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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
- 1/2 cup Homemade Caramel Sauce, or any store-bought variety
For the crust
- 1 recipe homemade pie crust
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
- 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
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 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 flour, sugars, cinnamon, and salt. Stir to evenly 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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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 370 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 8mg Sodium: 139mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 6g Sugar: 54g Sugar Alcohols: 0g Protein: 3g
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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.