This caramel apple crisp pie is the perfect dessert when you can’t decide between apple pie and apple crisp – just make both!
Do you ever have a problem deciding which dessert to make? I definitely do. There are far too many delicious dessert recipes out there waiting to be made so sometimes it’s hard to choose.
We should probably just start having dessert every night of the week so I can try all those recipes calling my name! Or….maybe not. That could be a bad plan.
I think pie is probably my favourite dessert though. Even though I have a hard time choosing, if there’s pie available that’s likely the dessert I’m going for. Pie beats cake every time in my opinion. Even chocolate cake, which is saying something coming from me.
And now I feel like going and making chocolate pie – the best of both worlds.
Not now though, there’s still half of this caramel apple crisp pie sitting in the kitchen and we definitely don’t need more pie available!
This caramel apple crisp pie was absolutely fantastic. I had a bunch of apples in the fridge that needed to be used up, and this pie was the perfect way to use them. I couldn’t decide between apple pie and apple crisp – so I just made both. The best of both worlds – that’s what this dessert is. Flaky pastry, tender spiced apples, crunchy oat streusel topping, and salted caramel sauce – it’s a fantastic way to finish off a meal.
Top a slice with vanilla ice cream and drizzle it with a bit more caramel sauce for the perfect dessert.
Tips for perfect Caramel Apple Crisp Pie:
- I use this Perfect Pastry recipe for my pie crust – it makes enough for two double pie crusts so you need one quarter of the recipe for this pie (just a bottom shell) but the rest of the pastry will freeze well for a later date
- I like to roll out my pie crust between two pieces of wax paper or plastic wrap – after rolling it out to the desired size you can peel off one piece and use the other to lift the pastry into your pie plate – once it’s in place you can peel off the other piece of wax paper. Your pastry needs to be cold for this to work well or it will stick a lot to the paper.
- I have this pastry blender and love it – it’s way faster to make the streusel topping with a pastry blender then with two knives, although two knives will work if that’s what you have!
- I use a regular 9″ pie plate for this recipe, not a deep dish pie plate, although a deep dish plate would likely be fine if that’s all you have
- here are a few more pie recipes for you: Raspberry Pie, Pumpkin Pie, and Apple Pie Bars
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