I set out to make a Salted Caramel Apple Pie with tart apples, a ribbon of caramel, and a crumb topping that hides an unexpected ingredient.

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I love throwing the unexpected into a pie. This Caramel Apple Streusel Pie takes tart Granny Smith apples and buries them in sticky caramel sauce, then hides it under a crunchy crumb.

Ive watched friends pretend they only wanted a sliver and then go back for thirds, cheeks full of that sweet and tart fight. It smells wrong good, like fruit doing something a little risky.

You think you know apple pie, but this one bends the rules, makes you curious enough to cut into it right away. Dont say I didnt warn you.

Ingredients

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Tart apples, high in fiber and vitamin C, balance sweetness, i like their bite.
Adds deep, molasses sweetness and moisture, mostly empty calories though.
Pure sweetness, boosts caramelization and sweetness, simple carbs, no fiber.
Loaded with sugar and fat, gives rich gooey sweetness, super indulgent.
Adds flaky richness, fat for mouthfeel and browning, small vitamins A D.
Provides structure and thickening, mostly carbs, makes crumbs and crust.
Optional crunch, adds whole-grain fiber and chew, healthier than crumbs.
Warm spice, tiny antioxidants, smells amazing, helps mask overly sweet notes.
Bright acidity, balances sweetness and prevents browning, tiny vitamin C boost.

Ingredient Quantities

1 (9-inch) unbaked pie crust

6 medium tart apples (Granny Smith), about 6 cups sliced

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 tablespoon lemon juice

2 tablespoons unsalted butter

1 cup caramel sauce (or 10 to 12 soft caramels plus 2 tablespoons heavy cream)

3/4 cup all-purpose flour (for crumb topping)

1/2 cup packed brown sugar (for crumb topping)

6 tablespoons cold unsalted butter (for crumb topping)

1/2 cup old-fashioned rolled oats (optional, for crumb topping)

1/2 teaspoon ground cinnamon (for crumb topping)

1/4 teaspoon salt (for crumb topping)

1 large egg (optional, for brushing)

How to Make this

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1. Preheat oven to 375°F and set the unbaked 9-inch pie crust into a pie plate, crimp edges; place the pie on a rimmed baking sheet to catch drips.

2. Prepare the caramel: if using 1 cup caramel sauce just warm it slightly so it’s pourable. If using 10 to 12 soft caramels, melt them with 2 tablespoons heavy cream in a small saucepan over low heat or in short bursts in the microwave, stirring until smooth.

3. Core and slice about 6 medium tart apples (Granny Smith) to get roughly 6 cups. Toss the slices with 1/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 tablespoon lemon juice until evenly coated.

4. Melt 2 tablespoons unsalted butter in a skillet over medium heat, add the apple mixture and cook, stirring, for 3 to 5 minutes just to take the raw edge off the apples and help the spices bloom. Remove from heat and stir in the warmed caramel so the apples are nicely coated.

5. Pile the caramel-coated apples into the prepared pie crust, pressing down gently so the filling is even. Spoon any extra caramel from the pan over the top.

6. Make the crumb topping: combine 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup old-fashioned rolled oats (optional), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or two forks until the mixture forms coarse crumbs.

7. Sprinkle the crumb topping evenly over the apple filling. If you want a shiny crust, beat 1 large egg and brush the exposed pie crust edge lightly with the egg wash, it’s optional but looks nice.

8. Bake on the rimmed sheet at 375°F for about 45 to 55 minutes, until the topping is golden brown and the filling is bubbling. If the crust edges brown too fast, tent them with foil after 20 to 30 minutes.

9. Cool the pie at least 2 hours on a wire rack so the filling sets before slicing. Serve warm or room temperature, extra caramel or vanilla ice cream is great on top.

Equipment Needed

1. 9-inch pie plate
2. Rimmed baking sheet, to catch drips
3. Medium saucepan or microwave-safe bowl for melting caramels
4. Large mixing bowl for tossing the apples
5. 10-inch skillet to soften the apples a bit
6. Measuring cups and spoons (dry and liquid)
7. Pastry cutter or two forks for the crumb topping
8. Wire cooling rack, plus a pastry brush if you want a shiny crust

FAQ

Q: Can I use store bought caramel or do I have to melt caramels?

A: Either works. Use 1 cup ready made caramel sauce for ease, or melt 10 to 12 soft caramels with 2 tablespoons heavy cream in the microwave in 20 second bursts stirring between each, or gently on the stove. Warm caramel pours better, so heat it just enough to be pourable but not scorching.

Q: How do I keep the bottom crust from getting soggy?

A: A few tricks help: toss the apple slices with the flour in the filling so juices thicken, brush the parbaked crust with a thin egg wash or melted butter and bake 6 to 8 minutes before filling, and bake the pie on the lower rack so the bottom gets more heat. If juices are very runny, mix 1 to 2 teaspoons cornstarch with the sugars before tossing with apples.

Q: Can I make this ahead or freeze the pie?

A: Yes. Assemble and freeze unbaked for up to 1 month, wrapped well, then bake from frozen adding 10 to 20 minutes to the bake time. You can also bake, cool, wrap and freeze for up to 2 months. Keep the crumb topping separate if you want the freshest texture, or sprinkle it on right before baking after thawing.

Q: My crumb topping is either too sandy or too clumpy, how do I get the right texture?

A: Use cold butter cut in until pea sized pieces remain, that gives nice clumps. If you want a finer crumb, work the butter a bit more until it looks sandy. Adding oats gives chew, but don’t overmix or it will become a paste. Chill the topping for 10 minutes before sprinkling if your kitchen is warm.

Q: What temp and how long should I bake it, and how do I know it’s done?

A: Bake at 375 F for about 45 to 55 minutes on the lower third of the oven. It’s done when the topping is golden brown and the filling is bubbling in the center. If the top browns too fast, tent loosely with foil for the last 10 to 15 minutes.

Q: Can I use other apples besides Granny Smith?

A: Yes. Granny Smith are great because they stay firm and are tart, but you can use Honeycrisp, Braeburn or a mix. Avoid apples that get mushy when cooked unless you like a softer filling. Slice them about 1/4 inch thick so they cook evenly.

Caramel Apple Pie Recipe Substitutions and Variations

Apples (Granny Smith): go with Honeycrisp, Pink Lady or Braeburn instead, or mix two kinds for more depth. Theyre sweeter and juicier so cut the granulated sugar by about 1–2 tbsp and add a little extra lemon if needed.
Granulated sugar: swap for coconut sugar 1:1 for a richer, caramel note; or use 3 tbsp maple syrup or honey (reduce other liquids slightly) if you want a more complex flavor.
Caramel sauce: use dulce de leche (store bought or boiled sweetened condensed milk) 1:1, or melt butterscotch chips or make quick stovetop caramel from brown sugar and butter; warm before drizzling so it spreads easy.
Cold unsalted butter (crumb topping): replace with chilled coconut oil or vegan butter 1:1 for dairy-free, or use solid vegetable shortening for a slightly crumblier texture; if you use salted butter cut the extra salt a bit.

Pro Tips

– Chill the crumb topping butter and rub it in just until you have chunky crumbs, not dust. If the butter gets warm the topping will sort of melt into the apples instead of staying crisp. Toss the topping in the freezer for 10 minutes before sprinkling it on, it helps it hold shape.

– If you hate a soggy bottom, stir 1 to 2 teaspoons cornstarch into the apple mix (dissolved in a little water) or cook the apples a bit longer until the juices thicken. Don’t overdo it though, you still want some saucy caramel, not a gluey mess.

– For more complex caramel flavor, brown the 2 tablespoons of butter in the pan before adding the apples so it gets a light nutty note, or use a splash of vanilla or a pinch of sea salt on top when serving. Also reserve a few spoonfuls of caramel to drizzle after baking, looks nicer and tastes fresher.

– Slice the apples pretty evenly so they cook at the same rate, and let the pie cool fully on a rack for at least two hours so the filling sets. If you try to cut it too soon it will run everywhere, and no one wants that.

Caramel Apple Pie Recipe

Recipe by Francis Mead

0.0 from 0 votes

I set out to make a Salted Caramel Apple Pie with tart apples, a ribbon of caramel, and a crumb topping that hides an unexpected ingredient.

Servings

servings

Calories

596

kcal

Equipment: 1. 9-inch pie plate
2. Rimmed baking sheet, to catch drips
3. Medium saucepan or microwave-safe bowl for melting caramels
4. Large mixing bowl for tossing the apples
5. 10-inch skillet to soften the apples a bit
6. Measuring cups and spoons (dry and liquid)
7. Pastry cutter or two forks for the crumb topping
8. Wire cooling rack, plus a pastry brush if you want a shiny crust

Ingredients

1 (9-inch) unbaked pie crust
6 medium tart apples (Granny Smith), about 6 cups sliced
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 cup caramel sauce (or 10 to 12 soft caramels plus 2 tablespoons heavy cream)
3/4 cup all-purpose flour (for crumb topping)
1/2 cup packed brown sugar (for crumb topping)
6 tablespoons cold unsalted butter (for crumb topping)
1/2 cup old-fashioned rolled oats (optional, for crumb topping)
1/2 teaspoon ground cinnamon (for crumb topping)
1/4 teaspoon salt (for crumb topping)
1 large egg (optional, for brushing)

Directions

Preheat oven to 375°F and set the unbaked 9-inch pie crust into a pie plate, crimp edges; place the pie on a rimmed baking sheet to catch drips.
Prepare the caramel: if using 1 cup caramel sauce just warm it slightly so it's pourable. If using 10 to 12 soft caramels, melt them with 2 tablespoons heavy cream in a small saucepan over low heat or in short bursts in the microwave, stirring until smooth.
Core and slice about 6 medium tart apples (Granny Smith) to get roughly 6 cups. Toss the slices with 1/4 cup granulated sugar, 1/2 cup packed light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1 tablespoon lemon juice until evenly coated.
Melt 2 tablespoons unsalted butter in a skillet over medium heat, add the apple mixture and cook, stirring, for 3 to 5 minutes just to take the raw edge off the apples and help the spices bloom. Remove from heat and stir in the warmed caramel so the apples are nicely coated.
Pile the caramel-coated apples into the prepared pie crust, pressing down gently so the filling is even. Spoon any extra caramel from the pan over the top.
Make the crumb topping: combine 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup old-fashioned rolled oats (optional), 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Cut in 6 tablespoons cold unsalted butter with a pastry cutter or two forks until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over the apple filling. If you want a shiny crust, beat 1 large egg and brush the exposed pie crust edge lightly with the egg wash, it's optional but looks nice.
Bake on the rimmed sheet at 375°F for about 45 to 55 minutes, until the topping is golden brown and the filling is bubbling. If the crust edges brown too fast, tent them with foil after 20 to 30 minutes.
Cool the pie at least 2 hours on a wire rack so the filling sets before slicing. Serve warm or room temperature, extra caramel or vanilla ice cream is great on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.