Caramel Apple Pie with Streusel Topping Recipe

Caramel Apple Pie with Streusel Topping Recipe
Caramel Apple Pie with Streusel Topping Recipe photo by Taste of Home
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Caramel Apple Pie with Streusel Topping Recipe

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I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 35 min.

Ingredients

  • 1-2/3 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 4 to 5 tablespoons ice water
  • FILLING:
  • 9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup finely chopped walnuts
  • 1 egg
  • 2 tablespoons water

Directions

In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Separate one-fourth of the dough for decorative cutouts; shape both portions into disks and wrap in plastic wrap. Refrigerate 1 hour or overnight.
Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat.
On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. Make decorative cutouts with remaining dough.
Spoon filling into crust; sprinkle with topping. Arrange cutouts over pie. In a small bowl, whisk egg and water; brush over cutouts. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Yield: 12 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Caramel Apple Pie with Streusel Topping in Taste of Home Christmas Annual Annual 2017, p44

  • 1-2/3 cups all-purpose flour
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 4 to 5 tablespoons ice water
  • FILLING:
  • 9 medium Golden Delicious or Braeburn apples (about 3 pounds), peeled and cut into 3/4-inch chunks
  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup finely chopped walnuts
  • 1 egg
  • 2 tablespoons water
  1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Separate one-fourth of the dough for decorative cutouts; shape both portions into disks and wrap in plastic wrap. Refrigerate 1 hour or overnight.
  2. Meanwhile, preheat oven to 450°. In a Dutch oven, combine filling ingredients. Cook over medium heat 10-15 minutes or until apples are almost tender, stirring occasionally; remove from heat.
  3. On a lightly floured surface, roll larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  4. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°.
  5. For topping, in a small bowl, combine flour, brown sugar and salt; cut in butter until crumbly. Stir in walnuts. Make decorative cutouts with remaining dough.
  6. Spoon filling into crust; sprinkle with topping. Arrange cutouts over pie. In a small bowl, whisk egg and water; brush over cutouts. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack. Yield: 12 servings.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Caramel Apple Pie with Streusel Topping in Taste of Home Christmas Annual Annual 2017, p44

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