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Caramel-Apple Streusel Pie

(39)
  9 reviews
  • 30 min prep time
  • 3 hr 0 min total time
  • 15 ingredients
  • 8 servings
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Try this version of all-time favorite apple pie! Topped with a surprise streusel crumble and drizzled with sweet caramel, it made the grade at a state fair pie competition.

State Fair Pie Competition - 2007
Kara Stivers
Brooks, Kentucky

Ingredients

6
cups sliced peeled ripe apples
1
tablespoon lemon juice
1/2
cup sugar
2
tablespoons quick-cooking tapioca
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/4
teaspoon ground nutmeg
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
3/4
cup old-fashioned oats
1
tablespoon all-purpose flour
3
tablespoons sugar
1/4
cup cold butter or margarine
18
caramels, unwrapped
5
tablespoons milk
1/4
cup chopped pecans

Steps

  • 1 Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the 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.
  • 2 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.
  • 3 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.
  • 1 Heat oven to 400°F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the 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.
  • 2 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.
  • 3 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.

Expert Tips

For a special presentation, drizzle caramel sauce in a zig-zag or circular pattern on each dessert plate before adding a slice of pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
210
% Daily Value
Total Fat
23g
35%
Saturated Fat
10g
48%
Trans Fat
0g
0%
Cholesterol
25mg
8%
Sodium
440mg
18%
Total Carbohydrate
78g
26%
Dietary Fiber
2g
9%
Sugars
37g
37%
Protein
4g
4%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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