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Caramel Apple Streusel Pie

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Prep Time: 20 minutes
Cook Time: 46 minutes
Total Time: 16 minutes
Servings: 8 servings
Author: The American Patriette

Ingredients

  • FOR CRUST:
  • 1.5 sleeves of graham crackers crushed
  • 1 stick unsalted butter softened
  • -----------------------------------------
  • FOR STREUSEL TOPPING:
  • 1/2 c flour
  • 1/2 c brown sugar
  • 4 tbsp unsalted butter softened
  • 1 tsp cinnamon
  • Pinch of salt
  • -----------------------------
  • FOR APPLE FILLING:
  • 4-5 c diced green apples 3 regular-sized Granny Smith apples*
  • Juice from 1/2 lemon
  • 1/4 c white sugar
  • 1/4 c flour
  • 1 tsp cinnamon
  • ---------------------------------------------------
  • FOR HOMEMADE CARAMEL SAUCE:
  • 1 stick unsalted butter
  • 1 ½ c packed brown sugar
  • ½ c heavy whipping cream
  • 1 tsp Mexican vanilla plain vanilla is fine, but Mexican vanilla is the best!
  • ¼ tsp salt

Instructions

  • Preheat oven to 350.
  • Mix together crushed graham crackers (you can use a food processor or good blender to crush them) and 1 stick of softened butter until you make somewhat of a dough.
  • Pour graham cracker mixture into lightly-greased pie dish. Press dough evenly on bottom and up the sides of the pan. Set aside.
  • To make the streusel topping, mix together - either by hand or with a food processor - all of the ingredients listed for the streusel topping. Pour into a small, lightly-greased, oven-safe dish.
  • Place both the pie crust and the streusel topping in the oven and bake for 8 minutes.
  • In the meantime, toss the apples with the ingredients listed for the apple filling.
  • Remove the pie crust and topping from the oven. Allow the crust to cool for a few minutes before pouring in the apple filling.
  • Pour in the apple filling to the pie crust, tent the pie with foil, and place in oven for 30 minutes.
  • While the pie is baking, make the homemade caramel sauce (refer to the ingredients above for the caramel sauce) by first melting butter in saucepan over medium heat. Add whipping cream and vanilla. Stir.
  • Add brown sugar and salt to the butter and cream and stir until they begin to dissolve. Turn heat down to low and allow sauce to simmer and thicken for about 5 minutes - stir intermittently. Remove from heat.
  • After the pie has baked for 30 minutes, pull the pie out of the oven and remove the foil. Pour 1.5 c of the caramel sauce over all of the apples (about 3/4 of the sauce in the pan). Break apart the streusel topping and sprinkle evenly over the top of the pie.
  • Place pie back in oven, uncovered, for 8 minutes.
  • Remove from oven, allow to cool for a few minutes, and serve with vanilla ice cream.

Notes

*I never peel the apples before adding them to the pie. You can do that if you want, but the skin on the apples doesn't affect the taste or texture of the pie, and it saves some time in the prep work to leave the peel on!