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Caramel-Apple Streusel Pie

Pillsbury Recipe by

Caramel-Apple Streusel Pie

Try this version of all-time favorite apple pie! Topped with a surprise streusel crumble and drizzled with sweet caramel, it made the grade at a state fair pie competition. 8 servings

  • Prep Time 30 min
  • Total Time 3 hr 0 min
  • Servings 0
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6 cups sliced peeled ripe apples
1 tablespoon lemon juice
cup sugar
2 tablespoons quick-cooking tapioca
teaspoon ground cinnamon
teaspoon salt
teaspoon ground nutmeg
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
cup old-fashioned oats
1 tablespoon all-purpose flour
3 tablespoons sugar
cup cold butter or margarine
18 caramels, unwrapped
5 tablespoons milk
cup chopped pecans


  • 1 Heat oven to 400┬░F. In large bowl, mix apples and lemon juice. In small bowl, mix 1/2 cup sugar, the tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently. Let stand 15 minutes. Place 1 pie crust in ungreased 9-inch glass pie plate. Pour apple mixture into pastry-lined pie plate.
  • 2 In small bowl, mix oats, flour and 3 tablespoons sugar. Cut in butter until crumbly. Sprinkle over apples. Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.
  • 3 Bake 45 minutes. Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat until caramels are melted. Stir until smooth; add pecans. Drizzle over pie. Bake 8 to 10 minutes longer or until crust is golden brown and filling is bubbly. Cool completely on cooling rack, about 2 hours.
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