Filed Under: Dessert | Fall | Pie | Thanksgiving

Caramel Apple Streusel Pie

By Tessa Arias
October 5th, 2017
4.59 from 17 votes
4.59 from 17 votes

This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.

Yield: 8 servings

Prep Time: 45 minutes

Cook: 1 hour 20 minutes

Tessa's Recipe Rundown...

Taste: I was worried this would be way too sweet but it had a great balance of flavors. I am obsessed with the caramel apple filling, it is RIDICULOUSLY amazing.
Texture: The pie crust is ultra flaky and tender yet holds up well to the hearty, rich, and thick filling. The toffee streusel topping adds a nice crunch to every bite.
Ease: Not as easy as most of the desserts I post, but so worth the effort. The food processor makes quick work of the pie crust. Use a pastry blender if you don’t have a food processor. The “caramel” in the filling basically makes itself.
Appearance: A little messy but still mouthwatering.
Pros: This is a fabulous apple pie that will be eagerly welcomed on any holiday dessert table.
Cons: Requires some time and patience. Lots of sugar.
Would I make this again? The next time I need to make a pie for family or friends, this is the recipe I’ll use.

Baking a homemade apple pie will make you feel like a kitchen champion. Making this Caramel Apple Streusel Pie will make you feel like a superhero.

This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.

This pie is outrageously good and puts all store-bought apple pies to shame. A deep shame. Yes, making homemade pie dough and peeling and slicing a bunch of apples can be a pain, but I promise you it is SO worth it. Like, soooo worth it.

You must do it the next time baking a pie is required (which should really be a weekly life requirement). Or the next time you want to wow your friends and family. Or put them in a sugar coma. Or just when you want your entire kitchen to smell like heaven on earth.

This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.

This pie is definitely on the sweet side. If you happen to have ultra sweet and perfectly ripe apples, or you prefer a more mild sweetness, feel free to reduce the sugar in the filling slightly.

If making homemade pie crust intimidates you, be sure to check out my Best Ever Pie Crust recipe. There’s step-by-step photos and tons of trips & tricks in that post. It’ll be a great resource for you!

Where to find toffee bits?

You can find them at many grocery stores in the Heath brand with the other chips in the baking aisle. If you can’t find them, I have a super easy recipe to DIY Homemade Toffee Bits.

How to Blind Bake Pie Crust

Blind baked pie crust is when you bake the pie dough without a filling until it’s totally cooked through and well browned. This is done when you’re filling the pie with an already cooked filling, or if your filling is prepared raw.

Get step-by-step instructions for How to Blind Bake Pie Crust in this article.

parbaked pie crust vs blind baked pie crust

How to Make Pie Ahead of Time:

Pie Dough

Pastry dough can be shaped into a disc and refrigerated for up to 3 days or frozen for up to 2 months, as long as it’s well wrapped in plastic. Defrost in the fridge overnight if frozen. Unbaked pie shells (rolled out and shaped pie dough) can also be refrigerated for up to 3 days or frozen for up to 2 months, no defrost needed.

Unbaked Pie

Follow the full instructions for blind baking the crust, then assemble the pie fully, double wrap in plastic, and freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time.

Baked Pie

Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days.

You can also freeze fruit pies. Bake and cool your pie completely, then wrap tightly in plastic wrap and freeze for up to 1 month. Defrost in the fridge overnight, then re-fresh in a 350°F oven for about 12 to 15 minutes.

Download my Make Ahead Baking Guide here for more tips on preparing and baking just about anything ahead of time!

Homemade pie dough really makes a WORLD of difference and it doesn’t have to be as intimidating as it seems. Even to this day when I’m making and shaping pie dough it sometimes seems like it’ll never come together in a pretty way. It can be so crumbly, the dough can tear as you shape it, and it just feels awkward. But every time I’m so pleased with the way it turns out. The taste and texture of homemade crust is just unbeatable!

If you want tips for making deliciously flaky and beautiful homemade pies, check out my free troubleshooting guide:

More Pie Recipes:

More Apple Dessert Recipes:


4.59 from 17 votes

How to make
Caramel Apple Streusel Pie

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
This Caramel Apple Streusel Pie features a rich and buttery crust, an easy homemade caramel apple filling, and a toffee streusel topping.


For the crust

  • 1 1/4 cups (159 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick (113 grams) cold unsalted butter, cut into small pieces
  • 2 tablespoons cold sour cream
  • 3 to 4 tablespoons ice water

For the filling

  • 6 large (1260 grams) Granny Smith or Jonathan apples, cored, peeled, and sliced thinly
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (32 grams) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup (59 ml) heavy cream
  • 4 tablespoons (57 grams) butter

For the streusel topping

  • 1/4 cup (32 grams) all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon cold butter, cut into small pieces
  • 1/3 cup (80 grams) toffee bits, homemade or Heath


For the crust:

  1. In a medium deep mixing bowl, combine the flour, salt, and sugar. Add the butter, and cut into the flour using a pastry blender or two knives, leaving large chunks of butter remaining. Add the sour cream then drizzle the water, stirring until a rough shaggy dough starts to come together. If the dough holds together when pinched between your fingers, it’s good. If it doesn’t, drizzle just enough water until it does.

  2. Shape the dough into a disk and chill in the fridge until firm and cold, at least 30 minutes or up to 3 days or make ahead.
  3. Roll the dough out on a floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 13-inch circle. Gently roll the dough up and around the rolling pin then unroll over a 9-inch pie tin and press into the tin. Trim the dough, leaving a 1-inch overhang. Crimp or decorate edges and pierce the bottom of the crust all over with a fork. Freeze for 30 minutes, or until very firm.
  4. Meanwhile preheat the oven to 375°F.
  5. Make ahead: At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight.
  6. Remove the pie shell from the freezer and place a double sheet of foil over the shell, pressing the foil gently across the bottom and up the sides of the pie. Place 2 cups pie weights or dry beans over the foil. Bake until the pie crust is dry and light in color, about 20 minutes. Carefully remove the foil and weights and continue baking for another 12 minutes, or until just turning golden. Remove pie and maintain oven temperature.

For the filling:

  1. Combine all the ingredients except the butter in a large bowl. Melt the butter in a large heavy skillet over medium-high heat. Add the apple mixture and cook until the apples begin to soften, about 8 minutes. Pour the apple mixture into the pie crust.

For the topping:

  1. In a medium bowl, combine the flour and sugar. Cut the butter into the flour with a fork until coarse crumbs form. Stir in the toffee bits. Sprinkle over the apple mixture. Wrap the edges of the pie crust with a crust shield or foil. Bake the pie for about 35 to 40 minutes, or until the crust is golden brown.
  2. Let cool until just barely warm. Serve.
Course : Dessert
Cuisine : American

November Baking Challenge

This recipe was the November 2018 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s pies:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Pat K — November 6, 2022 at 11:30 am

    I’m hoping to make this for Thanksgiving, but I am wondering if I can freeze the pie after it is completely baked, and then reheat it on Thanksgiving, similar to store bought frozen pies. Timing is a problem for Thanksgiving meals.

    • #
      Kiersten @ Handle the Heat — November 8, 2022 at 10:00 am

      Hi Pat! There are freezing and make-ahead instructions in the pink tip box, above the recipe, including bake-then-freeze tips. I hope that helps 🙂 Happy baking!

  2. #
    Maria Consuelo Crespo — November 4, 2022 at 6:49 pm

    absolutely delicious

  3. #
    Daniela — November 3, 2022 at 8:48 am

    Hi, how are you? im writing from Peru 🙂 and I just want to know how can i replace the sour cream?

    • #
      Kiersten @ Handle the Heat — November 3, 2022 at 9:04 am

      Hi Daniela! We haven’t tested anything but sour cream, but some of our other readers have had success using yogurt instead of sour cream. Of course, I can’t guarantee the same results without testing it out ourselves, but hopefully it might work for you, too! Good luck, and let us know what you think if you give this pie a try 🙂

  4. #
    Rick Hokanson — January 26, 2022 at 10:05 am

    I am asking a question prior to making this Recipe, which looks very tasty By-The-Way. My question is that I am planning to make this and then freeze it for a rainy day (or snowy, since I live in Minnesota) but one thing that I did not get from reading the section about pre-making and freezing. My question is that Do I still have to dock and blind bake the crust per the instructions? I would like to know before I actually work on this. Please email me back to let me know.

    Thanks You very much

    Rick Hokanson

    • #
      Emily — January 27, 2022 at 9:58 am

      Hi there! Thanks for your feedback! I just updated the notes on how to pre-make and freeze to include that. You will want to complete the full instructions on docking and blind baking your crust as that will help to ensure when the pie is actually baked, that you won’t end up with a soggy bottom. I hope that helps! Great idea to save for a snowy day, let us know what you think when you end up making this pie 🙂

  5. #
    Jen — November 24, 2021 at 5:49 pm

    Is there supposed to be actual caramel as an ingredient in the filling?

    • #
      Emily — November 29, 2021 at 4:02 pm

      Hi Jen! No, the caramel is homemade by using the filling ingredients and cooking them on the stove 🙂 Please let us know what you think if you give this recipe a try!

  6. #
    Heather — November 24, 2021 at 7:54 am

    not very pretty. But tastes good.

  7. #
    Ashton — November 24, 2021 at 6:12 am

    Is the flour with the toffee bits supposed to cook into it for the topping mine is not fully cooked into it

    • #
      Emily — November 24, 2021 at 7:13 am

      Hi Ashton! No, the streusel topping stays on the top of the pie, it doesn’t cook into it. Think of it like a crumble topping on a muffin or coffee cake, it stays on top and adds a bit of crunch to the pie with extra delicious flavor. I hope that helps! Let us know what you think of this recipe 🙂

  8. #
    Kelli Bunch — November 23, 2021 at 3:09 pm

    This looks delicious and I can’t wait to try it. I was looking at your homemade toffee bits recipe as well. My question is, if I make the toffee and sprinkle it on top of the pie before baking it, won’t it just melt in the oven? It’s just butter, sugar, and salt so that seems like it’ll just melt.

    • #
      Emily — November 24, 2021 at 7:03 am

      Hi Kelli! The toffee melts a little bit in the oven, but as the pie cools, they harden again. Can’t wait for you to enjoy not only this pie but the toffee bits as well! Plus, you’ll have leftover toffee bits you can enjoy in our Browned Butter Toffee Chocolate Chip Cookies 🙂

  9. #
    Wendaville — November 20, 2021 at 10:07 am

    A bit dubious about leaving lumps of butter in the pastry – when I removed the protective layer and baking beans the pastry was bubbling up and didn’t even really dry out after the extra 12 mins in the oven afterwards (but the crust became very brown – a bit over for my liking). I think next time I will use my own recipe for a nice short pastry. The filling is great and the crumble topping too. Will use again.

  10. #
    Molli — November 19, 2021 at 2:35 pm

    So excited to try this! Just a clarifying question: if you aren’t making the pie crust ahead of time, do you still need to precook it with pie weights or is that just if it’s been frozen? Thanks!!

    • #
      Emily — November 19, 2021 at 5:23 pm

      Hi Molli! You’ll want to still bake the pie crust prior to filling, even if it’s not frozen or made ahead. That helps to ensure you don’t end up with a soggy pie crust bottom! Please let us know what you think of this recipe if you give it a try, I hope you enjoy 🙂

  11. #
    Susan Lorraine Pattison — November 14, 2021 at 3:18 am

    The pie is nice. The recipe could be improved by stating in the recipe under topping to use brown sugar and a brand of toffee. My Heath bits are too small and crunchy to add any meaningful toffee flavor and I used white sugar instead of brown, so the topping didn’t soften properly. I also think there could be more topping in general.

    I would try it again.

    • #
      Emily — November 15, 2021 at 5:03 pm

      Hi Susan! Thanks so much for your feedback! I included a section above the recipe with a link to our Homemade Toffee Bits. You may be interested in trying them next (plus, they’re amazing in our Browned Butter Toffee Chocolate Chip Cookies, and the recipe makes plenty for both recipes!). The topping is correct in that we used granulated sugar. We felt that granulated sugar helped balance the streusel and kept it from becoming too sweet, and we also liked the bit of crunch and texture that it gives the streusel. Feel free to experiment using brown sugar next time, as well as doubling the streusel 🙂

  12. #
    Mimi — November 13, 2021 at 8:52 am

    This pie tastes amazing, however, it came out a little runny. I used the weight scale and measured out everything, any suggestions on how to thicken the sauce?

    • #
      Emily — November 15, 2021 at 5:04 pm

      Hi Mimi! It sounds to me like you may need to cook the pie for longer so the filling sets up. Did you let it cool completely before slicing? That will help it set up as well 🙂

  13. #
    Melissa — November 10, 2021 at 5:24 pm

    Yum yum yum! So a little bit more steps than I was expecting, but WORTH IT! Absolutely delicious.

    • #
      Emily — November 11, 2021 at 12:06 pm

      Glad you tried this recipe and loved it, Melissa!

  14. #
    Gina — November 7, 2021 at 8:12 am

    Hi! There is something I dont understand. Do you bake the crust alone for 20 minutes and then put the filling and continue baking or do you use the raw pie crust with the apple filling and bake all together?

    • #
      Emily — November 9, 2021 at 12:20 pm

      Hi Gina! Yes, you will blind bake the crust before adding the filling 🙂 This helps to ensure that your pie doesn’t have a soggy bottom.

  15. #
    Sue Lartch — August 28, 2021 at 9:48 am

    Can a person make these into bars using the same recipe?

    • #
      Emily — August 30, 2021 at 9:45 am

      We haven’t tried that! If you give it a try, we’d love to hear back!

  16. #
    Laura — January 29, 2021 at 9:08 am

    Soo good! I love the combination of flavors. I halved the amount of sugar though and it was still very sweet. But I probably used apples that were naturally sweet so take that with a grain of salt!

    • #
      Tessa — January 29, 2021 at 3:49 pm

      So glad you tried this recipe out!

  17. #
    Laurie — December 24, 2020 at 1:48 pm

    My filling came out watery and I followed the directions closely, any ideas why? Even though it was watery it tasted great!

  18. #
    Kayla Locke — November 27, 2020 at 4:13 pm

    Everybody loved the pie!! It was gone in 5mins! My filling ingredients were too runny but the crust was perfect and everything tasted great!

  19. #
    Nancy Noble — November 27, 2020 at 6:57 am

    You need to edit your baking time. You mention baking times differently in your heading compared to the written instructions. From 1 hour and 20 min to 35 to 40 min. .But the recipe looks wonderful.

    • #
      Tessa — November 27, 2020 at 8:52 am

      Nancy, the cooking time refers to the total amount of cooking time in the recipe. That includes baking the pie crust, cooking the filling, and then baking the assembled pie 🙂

  20. #
    Natalie Moran — October 6, 2020 at 7:27 am

    I can’t use toffee bits because my daughter has a nut allergy. What would you suggest in place of that?

  21. #
    Noelle — November 29, 2019 at 8:54 pm

    Can I use a store-bought pie crust?

  22. #
    Carrie Gallegos — November 28, 2019 at 12:41 pm

    When making the strussle topping, are we supposed to use white granulated sugar or light brown sugar? I think I messed up by using white sugar. Recipe didn’t say and it doesn’t like quite right. Looks like uncooked flour on top after baking.

  23. #
    Cassie Diehl — November 27, 2019 at 2:26 pm

    Can I use a regular pie pan or does it need to be a deep pie pan?

  24. #
    Janis — November 27, 2019 at 12:49 pm

    Freaking AMAZING!!

  25. #
    Mary Burkholder — November 26, 2019 at 4:58 pm

    where do you put the carmel?

  26. #
    Loralyn Hnath — October 28, 2019 at 4:49 am

    I want to make this for Thanksgiving. I was was wondering though if the toffee bits soften a bit during baking. Heath bar makes toffee bits, but I’ve never worked with them and my memory of heath bars is that they are quite hard. While I want a nice light crunch to the streusel topping and I love the flavor of toffee, I don’t think I want “jawbreaker” pieces in there. Are those the right toffee bits to use?

  27. #
    s — October 26, 2019 at 11:09 am

    When freezing the whole pie would you still parbake the bottome crust? It looks delicious and I want to make it ahead for Thanksgiving?

  28. #
    Loretta — August 6, 2019 at 8:28 pm

    I made it and it turned out wonderful. I certainly will make this pie again; however, will reduce the sugar a little bit.

  29. #
    Serenity — May 7, 2019 at 10:37 pm

    This recipe was really good! I love it a lot and its goijg on my favorite recipes for apple pie. The only question I have is how much is the calories? It has the servings but no calories?

  30. #
    Marion Howells — April 24, 2019 at 11:31 am

    Just wondered if the recipe should be edited to ‘Remove the pie shell from the fridge ‘ ( instead of freezer) as you have already asked us to defrost overnight in fridge. Not being picky just good at proof reading and seems to make senses. Also this looks a great recipe . I’m definitely going to try tomorrow and thanks for a great site.

    • #
      Kendall — November 26, 2019 at 4:00 am

      You’re a pretty good proofreader? Yet you missed a comma, “Not being picky(,)just good at proof reading(.)and (we don’t begin sentences with ‘and’). Seems to make “senses”)? Did you proofread your own statement before you posted it though?

  31. #
    Michelle — January 2, 2019 at 7:15 pm

    Thank you! This was my first pie…I have made it 3 times and it’s delicious. Once I substituted the butter in the filling for cannabis infused coconut oil and it was REALLY good.

  32. #
    Alyssa — November 21, 2018 at 8:48 pm

    Simmer down there, Jim ‍♀️

    Loved this pie recipe! Did not disappoint and it even inspired me to make my own pie crust.

  33. #
    jim — November 19, 2018 at 12:13 pm

    according to King Arthur, the flour company, one cup of AP flour weighs 120 grams. So, 1 1/4 cups weighs 150 grams. If it did weigh 159 g, as you say, then one cup would weigh 127 1/5 g. That would be a little difficult for most home cooks/bakers. Can you please tell me the source of your information? I’d like to know once and for all because I have seen this too many times from other people and sometimes the differences are pretty substantial. Did you use 159 gr in your test kitchen?

    • #
      Tessa — November 21, 2018 at 11:05 am

      I use 1 cup flour = 127 grams and have used that for years. It’s what I’ve found to be most accurate. If you’re using a specific brand, then you can follow that brand’s weight measurement instead.

  34. #
    Katie — November 17, 2018 at 6:52 am

    I made your crust (my first homemade!) yesterday for the caramel apple pie. It was out of this world delicious. However, my crust sides slid down about 2” during the blind baking. Any thoughts as to what I did wrong? It did look a lot more crumbly than your video when I was rolling it out too.

  35. #
    Janet — November 16, 2018 at 7:43 am

    Obviously this apple pie recipe is an oldie but a goodie. When printing out the recipe, I’d love to have a photo of the item in the recipe. It jogs my memory of what attracted me to the recipe in the first place. Is it possible to have the photos added to the printed recipe?

  36. #
    Amanda — November 15, 2018 at 10:34 pm

    Looks amazing and I will be making it this weekend! Quick question, do you think you could sub almond milk instead of the heavy cream? Or would the filling get really runny? Thanks!

  37. #
    Carol Ebert — November 15, 2018 at 11:10 am

    I have a question on the filling. You state, mix all except butter in a bowl, melt butter, then add apple mixture. When do the apples get mixed with the bowl mixture? While cooking?

  38. #
    Nikki — August 10, 2018 at 3:02 pm

    This is amazing. I made it this morning for dessert tonight. I didn’t use the crust recipe because I had found some pie dough I had left in the freezer. It turned out delicious, I’m already looking forward to eating some tomorrow after lunch! The only thing I did differently was add 1 tbsp of vanilla but that was by accident. I read it wrong. I will make this my go to recipe for now on!

  39. #
    Kate Corley — February 28, 2018 at 10:54 am

    Love, love, love this recipe! It is without question, the BEST apple pie I’ve ever tasted! I made this pie using Honey Crisp and Granny Smith apples. Flavors, texture, etc… were just perfection!!!!

    • #
      Tessa — February 28, 2018 at 11:27 am

      Thank you SO much for the kind comment, Kate! xo

  40. #
    Heather — February 7, 2018 at 2:05 pm

    Hey Tessa! I love all the recipes I’ve tried of yours and they always turn out perfect! Nice easy instructions and the videos sure help! So thank you for that One question; in this filling do you think I could add a couple of tablespoons of a nice bourbon and not change too much the consistency ? Thanks !

  41. #
    Christine — November 7, 2017 at 10:20 am

    Do you think this is something I could assemble the night before and then pop in the oven the next day, or would the bottom of the pie get soggy if I do that? Looks amazing, regardless! Thanks for the recipe!

    • #
      Tessa — November 8, 2017 at 9:13 am

      The pie would get soggy unfortunately. You could freeze it instead 🙂 Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time, or more as needed.

  42. #
    Jodi Oughton-Schmidt — October 14, 2017 at 12:55 pm

    I made this to take to a dinner party. It was so delicious. Everyone loved it! I’m going to add it to my Thanksgiving dessert line-up.
    I had to use Greek Yogurt in the crust since I didn’t have any sour cream, but it worked out just fine. The crust was so buttery and flaky. Definitely my new pie crust recipe going forward.

    Thanks so much for all the wonderful recipes you post!

  43. #
    Sabrina B — October 10, 2017 at 12:09 pm

    thank you for this recipe, I like your last reason for baking this pie from scratch, that is, aromatherapy! Great excuse, at least for me and love your crust walk through too!

  44. #
    ann marie whitten ( Murray) — October 9, 2017 at 4:22 am

    This was absolutely incredible!! I made the pie yesterday for dessert. We had this delicious creation with vanilla ice cream. Every one was raving. My husband said ” you can make this anytime” Thank you once again for another winning recipe!

  45. #
    Kathy — October 7, 2017 at 4:13 am

    Looks yummy! You mention covering pie shell with double layer of foil but then you say to put pie weights over parchment. Which one is best to use? Can’t wait to make this!

    • #
      Tessa — October 8, 2017 at 8:04 am

      Whichever you have on hand should be fine!

  46. #
    Stephanie — November 3, 2014 at 3:01 pm

    Looks delicious! Do you think pre-baking the crust is totally necessary? When I make traditional apple pie, I fill the crust dough and then bake everything together. Just wondering if I could eliminate an extra step! #lazybaker

  47. #
    Cindy — October 15, 2013 at 6:46 am

    I made this over the weekend. I don’t like typical apple pie but loved this. Sweet but delicious!

  48. #
    Pamela @ Brooklyn Farm Girl — October 13, 2013 at 3:56 pm

    Beautiful Fall time pie, especially love that Streusel topping which I would eat with a spoon! 😉

  49. #
    stephanie — October 12, 2013 at 12:39 pm

    Wow! This is just the pie I use from here: I will try your addition of corn starch next time!

  50. #
    Dina — October 10, 2013 at 8:55 am

    it looks delish!

  51. #
    sweetie — October 10, 2013 at 3:31 am

    tessa, you’ve got a great blog (and this pie looks incredible!). i’ve always enjoyed reading along. just a slightly annoying feature though are the ads that pop up when you visit the site. they take over the screen and not only can you NOT click them away, they take over viewing your site. then they disappear and it’s not an issue.

    thought i’d let you know since it really takes away from the experience of reading your blog.

    • #
      Tessa — October 10, 2013 at 8:45 am

      Thanks for the feedback! I’ve been trying to figure out where that ad is coming from (I have multiple ad providers) and haven’t had any luck yet. Please know I’m working on getting it removed!

  52. #
    Gaby — October 7, 2013 at 8:30 pm

    I would love to have a big slice of this right now, just gorgeous!

  53. #
    [email protected] — October 7, 2013 at 5:40 pm

    Just made an apple pie with streusel topping. It was great…but now I will have to try it with the caramel ingredients in the filling and the toffee in the streusel top. It sounds like it will make the pie even better! Btw, thanks for the comment about it won’t be too sweet. I would ordinarily worry about this.

  54. #
    Diane @ Vintage Zest — October 7, 2013 at 12:46 pm

    Ooh! I’m excited to make this one for sure because I LOVE caramel apples. I have been known to snack on apple slices and the Fleur de Sel caramel dip from Trader Joes year round just because… Yep, I will be making this because it’s right up my alley and it looks incredible too!

  55. #
    Annalise @ Completely Delicious — October 7, 2013 at 8:35 am

    This pie looks beyond incredible Tessa!

  56. #
    Lora @cakeduchess — October 7, 2013 at 7:35 am

    I adore apples and caramel together. I can’t wait for fall pie baking and this is what I’ll make first! Love this, Tessa.

  57. #
    Heather — October 7, 2013 at 6:39 am

    Oh my Tessa! This looks absolutely delish. I think I may have to make this very, very soon.

  58. #
    Tieghan — October 7, 2013 at 5:17 am

    Tessa, this is incredible!! So pretty and I love the streusel and addition of caramel!

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