Caramel Apple Streusel Pie

How to Make Caramel Apple Streusel Pie

What is Apple Streusel Pie? Is it the Same as Apple Crumble Pie?

Streusel and crumble are interchangeable terms for the same thing. A streusel pie can also be called a Dutch apple pie, apple crumble pie, or apple crumb pie. Similar things, different names! All basically meaning that instead of a pie crust to top the pie, it’s topped with a streusel/crumble topping made from flour, sugar, and butter.

The Pie Crust:

This Caramel Apple Streusel Pie uses my Best Ever Pie Crust, which is my favorite all-butter pie crust. It’s full of buttery flavor, is super flaky, and easier to make than you might think. You can make even quicker work of it using a food processor. There are tons of pie crust tips in the full Pie Crust post. I don’t recommend using a store-bought pie crust because they’re typically thinner, less flaky, and much less flavorful than a homemade pie crust. I encourage you to give my recipe a try!

Tessa’s Tip: Whenever I’m making pie dough, I always make a double batch! That way I can freeze the extra. It’s a gift to my future self.

What is Blind Baking? How to Blind Bake Pie Crust:

• What: Blind baking is when you bake the pie dough without a filling until it’s totally cooked through.
• Why: This is done when you’re filling the pie with an already-cooked filling, or if your filling is prepared raw (like some cream pies).
• How: Be sure to completely fill your pie with pie weights (you’ll need several boxes of those!), dried beans, or even sugar – you want the whole thing to be full so your crust doesn’t slump down or shrink. Learn more about pie weights here.
• Step-by-step instructions: How to Blind Bake Pie Crust.

Do I Have to Blind Bake The Crust First?

Yes – I know it’s an extra step, but I promise it’s worth it! This prevents a soggy pie crust and ensures the crust stays beautifully flaky and crisp.

Which Pie Pan is Best?

It depends on your preference! I’ve outlined the types of pie pans commonly available below and added some notes about each for this Caramel Apple Streusel Pie in particular: 

• This Emile Henry ceramic pie dish is my favorite. I love how pretty it looks when serving AND it’s nice and deep to allow for lots of filling and topping. It also browns the most evenly so no soggy bottoms. 
• A light-colored metal pan like this one from USA Pan heats up and bakes quickly, so you may need to shave a few minutes off your baking time. Avoid dark or coated aluminum pans for baking pie crust, which are likely to result in overly browned crust. 
• This Oxo glass pie pan is a solid choice because it’s made from borosilicate glass, so it can go from fridge to oven without shattering. Nobody wants to clean up an oven full of glass!
• If you’re planning to completely make this Caramel Apple Streusel Pie ahead and freeze it, I recommend using a disposable aluminum foil pie pan so you can safely go from freezer to oven with no need to worry about the pan. Plus, there’s no cleanup after the pie is gone.
• Bake on top of a parchment paper-lined quality baking sheet, like this one, to avoid any spillage or butter puddles on your oven floor.

Learn more about different pie pans here!

What Kind of Apples Should I Use?

• I prefer Granny Smith apples for baking. Tart apples like Granny Smith are not only a good contrast to the sweetness of this particular pie filling and topping, but they also hold their shape and structure well throughout the baking process.
• Avoid using Red Delicious, McIntosh, or Fuji in pie baking. These apples tend to cook down too fast and you’ll end up with a mushy pie.

How do I Prepare the Apples?

For even cooking, peel and thinly slice each apple to about about ⅛-inch thick. Too thick and the apples won’t cook properly; too thin and you’ll end up with a mushy pie. The most important thing is even slicing, for evenly baked apples (aka no mushy bits and crunchy bits). 

How to Prevent a Runny Filling and a Soggy Bottom:

• Aside from blind-baking the pie crust prior to filling it, there’s one magic ingredient that is integral to preventing a runny filling: cornstarch!
• Do not skip the cornstarch in this recipe. Cornstarch is a thickening agent, helping to thicken the pie filling as it cooks so it doesn’t seep into the pie dough, create a soggy bottom, or allow the pie filling to stream out the moment you slice it.
• Be sure you’re using cornstarch; cornmeal and corn flour are not the same thing as cornstarch and they cannot be used interchangeably.
• While some substitutes for cornstarch exist, we haven’t tested using anything but cornstarch, so I can’t recommend swapping anything in its place.

Why is There Heavy Cream in This Pie Filling?

When paired with the sugar, a little heavy cream gives this filling a beautifully caramel-y and creamy consistency. It creates a richer flavor compared to a standard apple pie. I don’t recommend substituting milk or any dairy-free options.

Is There Caramel in This Pie?

There is not actually caramel sauce in this pie. The caramel comes from cooking the sugar, butter, and cream for the apple filling. Feel free to drizzle homemade salted caramel sauce on the finished pie, for added indulgence!