Save on Pinterest

Caramel Apple Pie with Streusel Topping

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
  • Total Time
    Prep: 50 min. + chilling Bake: 35 min. + cooling
  • Makes
    12 servings


  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3 to 4 tablespoons ice water
  • 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
  • 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


  • 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. Shape into a disk and wrap in plastic. 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 dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust 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.
  • Spoon filling into crust; sprinkle with topping. Bake pie 35-45 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Editor's Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 serving: 446 calories, 27g fat (15g saturated fat), 61mg cholesterol, 336mg sodium, 51g carbohydrate (29g sugars, 3g fiber), 4g protein.

Recommended Video