Caramel Apple Pie
This from scratch Caramel Apple Pie is made with fresh apples, salted caramel, streusel, and an easy cinnamon crust. It will be the perfect homemade pie for Thanksgiving and Christmas.
Ingredients
FILLING
- 4 cup sliced peeled Apples
- 2 tbsp Lemon Juice
- 1/2 cup Sugar
- 3 tbsp Cornstarch
- 1/4 tsp Nutmeg
- 1 tsp Cinnamon
- 1 tsp Vanilla
- 1/4 cup Caramel Topping
- 1 cup warm Water
CRUST
- 1 cup Flour
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 6 tbsp cold Butter
- 4 tbsp ice cold Water
STRUESEL
- 1/2 cup Flour
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Uncooked Oats not instant
- 3/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 6 tbsp cold Butter cut into small pieces
Instructions
FILLING
- Place apple slices in bowl.
- Add 3/4 cup water and lemon juice and toss to prevent browning.
- In a saucepan, whisk together cornstarch and 1/4 cup water until blended.
- Add cinnamon, sugar, vanilla and nutmeg. Whisk until blended.
- Add contents of apple slice bowl to saucepan and cook over low heat until apples are tender.
- Add caramel and stir to combine.
- Set aside.
CRUST
- Mix together flour, cinnamon and salt in medium sized bowl.
- Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
- Add water and blend until mixture pulls together.
- Roll into ball and place on lightly floured surface.
- Roll out dough to about 13? circle.
- Gently roll dough around rolling pin and unroll over pie pan.
- Gently press into pan and turn edge under.
- Crimp edges.
- Fill crust with pie filling.
STRUESEL
- Combine dry struesel ingredients in a large bowl and whisk together.
- Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.
- Crumble so pieces are no larger than pea sized.
- Top pie with struesel mixture.
- Preheat oven to 425.
- Bake for 25 minutes.
- Cover edges of crust loosely with pie crust ring or aluminum foil to prevent over cooking.
- Bake for 10-15 minutes or until struesel is browned.