Caramel Apple Streusel Pie
User Reviews
4.9
Caramel Apple Streusel Pie
Description
This pie begins with a chilled, single crust that is rolled out and blind baked to establish a crisp base. The filling consists of peeled, cored, and thinly sliced apples tossed with brown and granulated sugar, flour, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. The mixture thickens during baking, ensuring a soft, flavorful apple interior.
The streusel topping combines flour, sugars, and cold butter cut into small pieces, along with toffee bits, adding a sweet, crumbly finish. Baking at first a higher temperature ensures a crisp bottom crust, then lowered heat finishes cooking through. The toffee pieces melt slightly, adding bursts of caramel flavor and crunch.
This pie is suited for fall desserts or holiday occasions, balancing tartness from apples with sweet caramel and spice. It pairs well with cream or vanilla ice cream.
Make-ahead options include preparing the dough, filling, and streusel separately and refrigerating or freezing ahead of assembly. Frozen pies bake successfully from frozen, with covered edges to prevent overbrowning. Cooling the cooled pie before serving enhances flavor development and filling set.
Ingredients
For the crust:
- 1 pie crust chilled overnight, single crust, Best Ever
For the filling:
- 6 apple cored, peeled, and sliced about ⅛-inch thick, large 1260 grams, Granny Smith or Jonathan
- 1/2 cup light brown sugar 100 grams, packed
- 1/2 cup granulated sugar 100 grams
- 1/4 cup all-purpose flour 32 grams
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/4 cup heavy cream 59 ml
- 4 tablespoons unsalted butter 57 grams
For the streusel topping:
- 3/4 cup all-purpose flour 96 grams
- 2 tablespoons granulated sugar
- 4 tablespoons light brown sugar 50 grams
- 5 tablespoons unsalted butter cold, cut into small pieces
- 1 cup Toffee bits or Heath brand, homemade, 240 grams
Instructions
Blind bake the crust:
- Remove the pie crust from the fridge. Let sit at room temperature for about 5 minutes, until slightly pliable.
- Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 13-inch circle about 1/8-inch thick.
- Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch deep dish pie pan (safe for freezer-to-oven). Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit. Use scissors or a knife to trim the excess dough, leaving a 1-inch overhang. Fold the overhang under itself and crimp or flute. Pierce the bottom and sides of the crust all over with a fork. Freeze for 30 minutes, or until very firm.
- Meanwhile, preheat the oven to 425°F. Adjust the oven rack to the lower third position. If you have one, place a baking stone or steel on the oven rack to help the bottom crust remain crispy.
- Make ahead: At this point, you can place the pie tin in a zip-top bag or wrap very well in plastic and store in the freezer until ready to use. Defrost in the fridge overnight.
- Remove the pie shell from the freezer. Line the chilled crust in the pan with parchment or foil, pressing gently across the bottom and up the sides of the pie. Fill the crust with pie weights (or dry beans or sugar) completely flush to the top edge of the crust to prevent shrinking or slumping.
- Place on a rimmed, parchment-lined baking sheet. Bake for 18-20 minutes, or until pale and just beginning to brown but not raw. Carefully remove the foil and weights and continue baking for another 7-10 minutes, or until just turning golden.
- Remove pie and reduce oven temperature to 375°F.
Make the filling:
- Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, stirring frequently, about 8 minutes. Pour the apple mixture into the pie crust.
Make the topping and bake:
- In a medium bowl, combine the flour and sugars. Cut the butter into the flour with a fork until coarse crumbs form. Stir in the toffee bits. Sprinkle over the apple mixture. Wrap the edges of the pie crust with a crust shield or foil.
- Bake the pie on a parchment-lined baking sheet for about 35 to 40 minutes, or until the top and crust are golden brown and the center of the pie is no longer wet.
- Let cool until just barely warm, about 1 hour. Serve with vanilla ice cream.
- Store leftovers wrapped in foil for up to 2 days at room temperature. Reheat in a 350°F oven for 5 to 10 minutes to re-crisp the crust.
Notes
- Pie crust can be made up to 3 days ahead and refrigerated or frozen up to 2 months; thaw overnight in fridge before use.
- Filling can be prepared one day ahead and reheated gently before assembling into the crust.
- Streusel topping can be made up to 3 days ahead and stored refrigerated until baking.
- Fruit pies keep covered at cool room temperature up to 2 days; longer storage is best refrigerated.
- Freeze assembled pie double wrapped up to 1 month; bake frozen with shielded edges at 375°F for 1 to 1.5 hours.
- Use disposable foil pans for safe freezer-to-oven transitions and easy cleanup.
User Reviews
Overall Rating
4.9
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