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State Fair Pie Competition - 2007
Brooks, Kentucky

Caramel-Apple Streusel Pie

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.

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  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 15
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
440mg
440%;
Total Carbohydrate
78g
78%
(Dietary Fiber
2g
2%
  Sugars
37g
37%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
6%;
Iron
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 Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.