Apple Streusel Pie
Author: Nikki
This Apple Streusel Pie is absolutely AMAZING! You will have a hard time stopping at just one slice! The flavor is amazing and the caramel drizzle is perfection!
  • 1 pie crust (I used Pillsberry to save a step, you could also use half of this Pie Crust Recipe or your own personal favorite)
  • 6 cups thinly sliced apples (I used half Granny Smith and half Gala)
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 Tablespoon lime juice
  • 1 Tablespoon lemon juice
  • 3 Tablespoons orange juice
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 Tablespoons butter, cut in small cubes
  • ½ cup flour
Streusel Topping
  • ½ cup oats
  • ⅓ cup flour
  • ¼ cup brown sgar
  • ¼ teaspoon salt
  • 4 Tablespoons cold butter
Caramel Topping
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup brown sugar
  • 2 Tablespoons butter
  • ½ teaspoon vanilla
  1. Peheat oven to 375 degrees F.
  2. Roll dough into a 13 inch circle and transfer to a 10 inch pie pan, lightly sprayed with cooking spray, or cast iron skillet, lightly rubbed with oil.
For filling
  1. In a large mixing bowl, combine lime juice, lemon juice and orange juice over apples. Add brown and white sugar and mix together. Sprinkle cinnamon, cloves, nutmeg and salt over apples and mix again. Stir in butter. Coat mixture with flour and spoon into pie crust.
Streusel topping
  1. In a small mixing bowl, mix the flour, oats, salt and brown sugar together. Cut the butter in with a pastry whisk or a fork. Sprinkle streusel over apple and bake for about 45 minutes at 375 degrees F or until apples are tender.
  2. While it is cooking make caramel topping.
Caramel Topping
  1. Heat milk and brown sugar together in a medium sauce pan and bring to a boil over medium heat stirring constantly. Reduce heat and simmer for 8 minutes, stirring occasionally. Remove from stove and stir in butter and vanilla. Cool for five minutes and drizzle over pie when it comes out of the oven. Let sit for about 20 minutes before serving.
Recipe by Chef in Training at