Caramel Apple Crumb Pie Recipe

This caramel apple pie features an ultra flaky pie crust, a sweet-tart apple filling, a chewy crumble topping, and it's finished with a drizzle of caramel sauce.

Course Dessert

Cuisine American

Keyword caramel apple pie

Prep Time 20

Cook Time 50

Chill Time 2

Total Time 3 10

Servings - 10

Calories 603kcal

Ingredients

Apple Pie

1 (9-inch) unbaked pie crust
7-8 cups peeled and sliced Granny Smith apples
juice of half of a lemon
½ cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt

Crumble Topping

¾ cup unsalted butter (or 1 ½ sticks)
½ cup all-purpose flour
1 cup brown sugar , packed
½ teaspoon salt
½ cup quick oats
½ cup finely chopped pecans
½ cup jarred caramel topping

Instructions

Preheat the oven to 375ºF.
Shape the pie crust. Roll the pie crust on a lightly floured surface until about 1 inch larger in diameter than the top of a 9-inch pie pan. Fold the crust in half and transfer it to the pie pan and unfold it. Carefully cut the edges of the pan so it hangs just below the lip and then tuck the edges underneath to form a neat crust rim then crimp the edges of the crust.
1 (9-inch) unbaked pie crust
Make the filling. Toss the apples with the lemon juice, sugar, flour and salt in a large bowl and set aside.
7-8 cups peeled and sliced Granny Smith apples, juice of half of a lemon, ½ cup granulated sugar, ¼ cup all-purpose flour, ¼ teaspoon salt
Make the crumble topping. In another large bowl, combine the butter, flour, brown sugar and salt and blend with a pastry blender into pea size pieces. Add the oats and pecans and combine.
¾ cup unsalted butter, ½ cup all-purpose flour, 1 cup brown sugar, ½ teaspoon salt, ½ cup quick oats, ½ cup finely chopped pecans
Assemble the pie. Mound the apples into the pie crust then sprinkle with the oat topping.
Bake. Lightly cover the edges of the pie crust with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 25-30 minutes or until the top is golden brown. Cover the entire pie with aluminum foil if it seems to be baking too quickly.
Cool before serving. Remove from the oven and allow to cool completely. Drizzle with caramel sauce, slice and serve.
½ cup jarred caramel topping

Notes

To store: This pie can be stored at room temperature for up to 3 days. If you plan on making it in advance, I recommend waiting to drizzle the caramel sauce over top until you're ready to slice and serve it. This will prevent the crust from becoming soggy as the apple crumble pie sits on your counter.

To freeze: You'll want to freeze it without the caramel sauce, if possible. You can freeze the pie whole in its pie plate, or wrap slices in plastic wrap and freeze them individually for up to 3 months.

This recipe is from The Pioneer Woman Cooks: A Year of Holidays: 140 Step-by-Step Recipes for Simple, Scrumptious Celebrations and was shared with permission.

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