Caramel Apple Crumb Pie
Caramel apple crumb pie with tart apples, homemade caramel sauce, and a buttery streusel topping. No top crust needed. Easy from-scratch pie.
Servings: 12 slices
Calories: 418kcal
Ingredients
- 5½ cups thinly sliced tart apples peeled, cored
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 4-6 tablespoon water
Caramel Sauce
- 1 ½ cups brown sugar
- 8 tablespoon unsalted butter (1 stick)
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup unsalted butter (½ stick)
- ½ cup brown sugar
- ½ cup flour
Instructions
- Preheat the oven to 375°F
- Combine the 2 cups of all-purpose flour, the 1 teaspoon sugar, 1 teaspoon salt, and 2 teaspoon of ground cinnamon together in a bowl. It will be crumbly.
- Add the water in 1 tablespoon at a time and blend together the ingredients until a ball of dough forms.
- If it is crumbly add a small amount more of water.
- Knead the dough and then roll it out wide enough fit inside the pie place.
- Press the dough into the pie plate and trim the edges.
- Peel and thinly slice the tart apples and layer half of them into the pie.
- Drizzle half of the caramel sauce on the apples, then repeat the layers.
- Sprinkle the streusel topping on top of the pie and bake in the oven for about 35-40 minutes.
- Remove from the oven and allow the pie to cool before cutting.
Caramel Sauce
- In a small saucepan, melt the butter.
- Stir in the brown sugar and allow the sugar to melt.
- Add the heavy cream and heat to a low boil. Stir constantly and allow it to cook for about 3-5 minutes.
- Remove from the heat and add in the vanilla.
- Stir and allow it to cool.
Streusel Topping
- Melt the ¼ cup of butter then stir in the brown sugar. Add the flour and mix until it is crumbly.
- Pinch pieces off with fingers and sprinkle it on top of the pie.
Notes
- Use tart apples. Granny Smith is best. Pink Lady or McIntosh work too.
- Slice apples thin so they cook through in 40 minutes.
- Cool the pie completely before slicing or the caramel runs.
- The streusel will feel wet before baking. Pinch with your fingers and crumble it on.
- Extra pie dough freezes for up to 3 months. Wrap tight in plastic then a freezer bag.
- Caramel sauce can be made a day ahead. Store in the fridge and rewarm before using.
Nutrition
Serving: 1slice | Calories: 418kcal | Carbohydrates: 65g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 211mg | Potassium: 157mg | Fiber: 2g | Sugar: 42g | Vitamin A: 602IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
