This pie is no joke. Make it and you will be obsessed. Trust me, I have made 3 of these pies just this week. 2 regular, one gluten free, all delicious! I will definitely be making this one for Thanksgiving, too! Bring on the apples and caramel! My children go crazy for this…both of them which is unusual to agree on a dessert like this!
*2023 update: Still INCREDIBLE! This time I used a frozen deep dish crust and did not prebake it. I only had old fashioned oats on hand which were perfect and I used 2 honeycrisp/2 granny smith. A drop xtra on the caramel, too!
You may also love Caramel Apples With Chocolate & Peanuts
Rosh Hashana 2024-here it is before drizzling on caramel.
You may need:
Pie Protector Shield
Life Changing Caramel Apple Crumb Pie
Ingredients
No Roll Pie Crust (Or one frozen deep dish pie crust-not prebaked!)
- 1 ½ c. flour
- 1 T. sugar
- ½ c. vegetable oil
- 2 T. milk
Filling
- ½ cup sugar
- 3 tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- ⅛ tsp salt
- 6 cups thinly-sliced peeled apples I used 4 1/2 apples-2 honeycrisp! The rest granny smith
- 1 recipe crumb topping see below
- 4 T. caramel topping (a drop extra for good measure doesn't hurt!) or homemade salted caramel
Topping
- 1 cup packed light brown sugar
- ½ cup all-purpose flour
- ½ cup quick cooking rolled oats (I used old fashioned with no problem!)
- ½ cup butter
Instructions
Crust
- Mix dry ingredients with a fork in your pie pan. Pour in oil and milk and stir until it becomes a dough and forms a ball.
- Flatten and press dough into pan.
- Bake at 375 for 10-12 minutes.
- In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
- Add apple slices and gently toss until coated.
- Transfer apple mixture to the baking dish.
- Combine all crumb ingredients to form a dough.
- Sprinkle crumb topping over apple mixture.
- Cover the edges of the crust with a pie protector ring. (Only for first 25 mins.)Bake in a preheated 375°F oven for approx 50-55 minutes. After the first 25 minutes, remove the ring to allow the crust to brown.
- Remove from oven.
- Drizzle caramel on top. (I like to let it cool a bit beforr adding caramel.)
- Cool on a wire rack and enjoy warm or at room temperature.
Adapted from Emeril
Angi says
What recipe did you use to make the GF pie crust?
danielle says
I used the brand “Cup4Cup” gluten free flour and followed this recipe.
Katie @DipItInChocolate says
I’m absolutely making this for Thanksgiving. I’ve been looking for a dutch apple pie recipe. I like that your crumbs on top are nice and big and don’t melt into the apples!
Beth says
I’m confused about the amount of caramel topping to be used in the filling. The recipe says 2–3 T cup. What does that mean exactly? The pie sounds great and I can’t wait to try it!
Hugs & Cookies xoxo says
SORRY!!!! Use 4 Tablespoons!!!!
Stacy says
Urge it doesn’t say to mix the Carmel in the filling instructions and I left it out ???? Hopefully on the top will be enough. You may want to revise the instructions.
Hugs & Cookies xoxo says
It doesn’t say it because you don’t mix it in lol. Only on top!!!
Patti says
Can this pie be frozen before or after baking?
Kris says
Is it possible to get the gluten free version?
Shirlee Czernicki says
only 4 apples? How big of a pan did you use? sounds like it makes a very small pie
Hugs & Cookies xoxo says
9 inch