Caramel Streusel Apple Pie recipe is an autumn tradition. This apple pie wows the crowd with its sweetness and streusel topping. Great served warm with vanilla or cinnamon ice cream.
If you would prefer to make a caramel sauce, rather than melting caramels with milk, see our caramel sauce recipe.
Caramel Streusel Apple Pie
- 6 c sliced peeled ripe apples
- 1 Tbsp lemon juice
- ½ c sugar
- 2 Tbsp quick-cooking tapioca
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp ground nutmeg
- 1 pkg Pillsbury refrigerated pie crusts, softened as directed
- ¾ c old-fashioned oats
- 1 Tbsp flour
- 3 Tbsp sugar
- ¼ c cold butter
- 18 caramels, unwrapped
- 5 Tbsp milk
- ¼ c chopped pecans
- Heat oven to 400°F.
- In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes.
- Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
- In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
- Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.
Recipe courtesy Pillsbury
Want more? See all of our apple pie recipes.
Nothing reflects a mother’s love like homemade apple pie. Warm from the oven, served with ice cream or cheese, drizzled with caramel sauce, it’s like a big hug. Try our apple pie recipes and find one that’s your signature hug.
Want even more? See our new apple pie recipes.
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