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!
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.
Serving: 1slice | Calories: 401kcal
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.