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–+ servings
Slice of Caramel Apple Pie topped with a scoop of vanilla ice cream while warm caramel sauce is poured over the cinnamon-spiced apple filling and crumb topping.
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Caramel Apple Crumb Pie

Tart apples and melted caramel baked under a thick brown sugar streusel, finished with a caramel drizzle.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 1083kcal
Author: Shauna

Ingredients

Pie Filling

  • 30 soft caramel candies about 1 cup
  • 4 tablespoons heavy whipping cream
  • 6 cups peeled cored, and thinly sliced Granny Smith or Pippin apples (about 6 to 7 apples)
  • 1 tablespoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 dash salt
  • 2 tablespoons salted butter
  • 1 9- inch unbaked pie crust

Brown Sugar Streusel

  • 1 cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup salted butter cut into small pieces

Instructions

  • Preheat the oven to 425°F. Place the unbaked pie crust in the freezer while you prepare the filling.
  • Peel, core, and thinly slice the apples into a large bowl, tossing them with the lemon juice as you go.
  • Add the granulated sugar, flour, cinnamon, nutmeg, and salt to the apples. Stir well to coat.
    Overhead view of sliced apples coated with cinnamon and sugar and drizzled with caramel sauce in a glass mixing bowl while preparing Caramel Apple Crumb Pie.
  • Combine the unwrapped caramels and heavy whipping cream in a small microwave-safe bowl. Heat 30 seconds, stir, heat 30 seconds more, and stir until smooth. Add 15-second intervals as needed.
    Overhead view of smooth homemade caramel sauce in a bowl with a spoon, prepared for drizzling over the Caramel Apple Crumb Pie filling.
  • Stir ⅓ cup of the caramel mixture into the apples. Reserve the remainder for drizzling.
  • Mound the apples into the chilled crust and dot the 2 tablespoons of butter over the top in small pieces.
  • Stir the flour, brown sugar, and cinnamon together in a small bowl. Cut in the ½ cup of butter with two forks or a pastry blender until small clumps form.
    Overhead view of the Caramel Apple Pie streusel topping mixture with cubes of butter added to the dry flour and spice mixture before blending.
  • Sprinkle the streusel over the apples.
    Overhead view of an unbaked Caramel Apple Pie topped generously with a crumbly streusel mixture, with the crimped pie crust visible around the edges.
  • Bake 40 to 45 minutes. After 15 to 20 minutes, once the top and crust edge have browned, cover the pie with foil and continue baking 20 to 25 minutes, until the filling bubbles and the apples are tender.
  • Cool the pie completely.
  • Drizzle with the reserved caramel, reheating as needed. Slice and serve.
    Overhead view of caramel sauce being poured from a small pitcher over a freshly baked Caramel Apple Crumb Pie with a golden brown streusel topping and flaky crust.

Notes

  • Set the pie dish on a baking sheet before baking so any overflow is caught before it reaches the oven floor.
  • If you're using a store-bought crust in a foil pan, place the pan inside a 9-inch pie plate for stability.
  • The warm caramel clumps when it meets the cold apples. It melts back into the filling during baking.
  • Cool the pie fully before slicing, so the filling has time to set.

Nutrition

Calories: 1083kcal | Carbohydrates: 130g | Protein: 14g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 994mg | Potassium: 473mg | Fiber: 6g | Sugar: 34g | Vitamin A: 521IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 6mg