Caramel Apple Crumble Pie — Apple pie meets apple crumble in this easy caramel apple crumble pie recipe. This apple pie is dense, rich, and is packed with caramel apple flavor!
Easy Apple Crumble Pie Recipe
I almost didn’t make this apple pie with crumb topping But it took me all of five minutes to put it together and I’m so glad I did.
I was working in the kitchen Thanksgiving morning and realized that the pumpkin dessert I had made a few days before the holiday somehow all had been eaten. Hmmm, how did that happen? I was out of pumpkin puree because I used my last can to bake a pumpkin pie for Skylar’s school’s Thanksgiving celebration, held the day before.
I looked in my cupboard and saw a can of apple pie filling and figured I could do something with it. I was going to make Caramel Apple Bars but remembered the frozen pie crust I used for the pumpkin pie was sold in a two-pack and I had a spare pie crust in the freezer waiting. Some girls have all the luck.
In literally three minutes, I made the pie filling by melting one half stick of butter, and then added brown and granulated sugar, one egg, vanilla, cinnamon, and pinches of allspice, ground cloves and whisked.
Then I added flour, oats, and gently stirred in the apple pie filling. I enjoy the heartiness, chewiness, and texture that oats lend to apple crumbles, and my goal for this caramel apple pie was to be more like an apple crumble than just another plain old apple pie. There was nothing plain about this.
I poured the filling into the frozen crust straight from the freezer without even thawing it, and filled it right up to the brim. The filling domed and puffed a bit while baking, and for a minute I was a bit worried it may overflow, but all was well. As the pie cooled, the filling relaxed and sank down, leaving behind rich density and fullness with each bite.
For the almost one hour that the pie baked, my house smelled like a bakery from the pie crust and oats, as well as a fragrant apple orchard. And the cinnamon-sugar and buttery caramely scents wafting were aromatherapy torture because all I wanted to do was dive into my oven.
Between the flour and oats, brown sugar and cinnamon, I got my wish for apple-pie-meets-apple-crumble. This apple pie with crumb topping has apple crumble tendencies with streusel-like texture and warm cinnamon-sugar notes, yet it’s all contained in a neat and tidy pie crust package, perfect to catch the sweet juices released from the apples as they bake.
Caramel and apple is a perfect pairing, and for me, the more caramel, the merrier. Two dimensions of caramel are present. First, the butter and brown sugar in the filling caramelize while baking, giving a depth of flavor that reminds me of one of favorite frostings of all time, this Vanilla Caramel Glaze. Then, prior to serving, I drizzled caramel sauce over the top for an extra boost of sweet buttery caramel intensity.
Homemade Dark Rum Caramel Sauce would have been heavenly, as would have Vanilla Caramel Glaze, but I was pressed for time on a busy Thanksgiving day morning in the kitchen. I used Trader Joe’s Fleur de Sel Caramel sauce, with no complaints.
If you ever need a quick pie to make, with less than five minutes of active work time, that yields luscious and rich results, this is the one.
What’s in Caramel Apple Crumble Pie?
To make this apple pie with crumb topping, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Rolled oats
- Canned apple pie filling
- Frozen pie crust
- Caramel sauce
How to Make Apple Crumble Pie
To make this apple crumble pie recipe, you’ll first need to melt the butter, then stir in the egg. Add in the sugars, vanilla, spices, and salt and whisk until combined.
Add the flour and oats, followed by the apple pie filling. Pour the mixture into the frozen pie crust and bake until golden on top and the filling is set.
You’ll need to let this apple crumble pie rest for 30 minutes before slicing and serving it. I highly recommend topping it with a drizzle of caramel sauce and a scoop of ice cream!
Can I Use Homemade Apple Pie Filling?
You could of course make your own pie crust, as well as peel and core your own apples for the filling, but on a day about giving thanks and being thankful, I was grateful that I pulled this off on the fly. Oftentimes it’s the things I make without a recipe, and just on a whim, that end up being our favorites.
Can I Use Instant Oats in the Filling?
No, neither quick cook nor instant oats will work in this apple pie with crumb topping. You must use rolled oats (aka old-fashioned oats).
Can I Make This With a Different Canned Filling?
Oh, that’s a fun idea! I’ve only made this caramel apple pie using canned apple pie filling, but now I’m curious to make this with canned peach pie filling, canned cherry pie filling, and more. However, since I’ve not yet tried those variations myself I can’t say for sure if they’ll work with this recipe.
Can I Freeze Apple Pie?
Yes, you can freeze the entire pie once it’s cooled or slice and freeze portions individually. To freeze apple pie, wrap it in a few layers of plastic wrap, then a layer of aluminum foil. To thaw the pie, set it in your fridge overnight.
Tips for Making Caramel Apple Crumb Pie
When adding the spices to this apple pie with crumb topping, I made sure to use the spices in enough quantity so that they’d pop and complement the dish, rather than just getting lost. With that said, you’re welcome to alter the amount of spices you add to this apple crumble pie to suit your own tastes.
Also, if you don’t tend to keep allspice or cloves around, feel free to add extra cinnamon, or try ground ginger or pumpkin pie spice instead. Use what you have on hand and don’t make a special trip to the store just for spices.
Lastly, before baking this apple crumble pie I placed the pie plate on a baking sheet as insurance against overflow. My pie didn’t overflow, but you can never be too safe!
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Caramel Apple Crumble Pie
Apple pie meets apple crumble in this easy caramel apple crumble pie recipe. This apple pie is dense, rich, and is packed with caramel apple flavor!
- 1/4 cup unsalted butter, melted (half of one stick)
- 1 large egg
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, loosely measured
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt, optional and to taste
- 3/4 cup all-purpose flour
- 3/4 cup whole rolled old-fashioned oats (not quick cook or instant)
- one 21-ounce can apple pie filling (I used Comstock More Fruit Cinnamon 'n Spice Apple filling)
- one 9-inch frozen pie crust (or make your own using your favorite recipe)
- caramel sauce or caramel ice cream topping, optional but recommended for drizzling*
- ice cream or whipped topping, optional
- Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Allow the butter to cool momentarily so you don't scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don't have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
- Add the flour, oats, and stir to incorporate. Fold in the apple pie filling.
- Pour filling mixture into frozen pie crust (I didn't bother pre-thawing it)and lightly smooth filling with a spatula. It's okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won't pool in the bottom of the oven.
- Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden. I baked mine for about 54 minutes and when I took it out of the oven, the filling had risen and was a bit domed and puffed, and as pie cooled, the dome sank and it flattened out.
- Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream.
- *For the caramel sauce, you can use store-bought, or make your own. My favortie caramel sauce recipes are: The Best and Easiest Salted Caramel Sauce, Dark Rum Caramel Sauce, and Vanilla Caramel Glaze.
- Pie should be kept covered and will keep in the refrigerator for up to 5 days. I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.
Amount Per Serving: Calories: 356Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 201mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 4g
More Easy Apple Desserts:
Apple Turnovers — These apple turnovers take just 15 minutes to prep and are filled with the most incredible cinnamon apple filling. These are the ultimate fall dessert!
Cinnamon Roll Apple Crisp – A layer of cinnamon rolls topped with apples and a crunchy oatmeal crumble makes this the ULTIMATE apple crisp!! EASY, ready in 40 minutes, and tastes AMAZING!!
Apple Spice Cake with Cream Cheese Frosting — An EASY, one-bowl, no-mixer apple cake that’s to-die-for!! Loaded with juicy apples in every bite, perfectly spiced, and topped with tangy cream cheese frosting! So DELISH!!
Cinnamon Spice Applesauce Bread with Honey Butter — This applesauce bread is packed with fall flavors and comes together quickly. I serve mine with homemade honey butter, because why not?
Caramel Apple Cheesecake Crumble Bars — These caramel apple cheesecake bars feature a buttery crust that’s topped with cheesecake and spiced apples. After they’re done baking, the bars are drizzled with salted caramel sauce!
5-Minute Apple Cinnamon Crumble for One — This microwave apple crisp comes together in just 5 minutes and generously serves one person. Top it with a scoop or ice cream or whipped cream!
Sugar Cookie Apple Crumble Cheesecake Pie – A buttery sugar cookie crust, tangy cream cheese filling, tender juicy apples, and a crumble topping make this pie a total SHOWSTOPPER!! EASY and THE BEST apple pie!!
Originally published November 2012. Republished October 2019.
As you might be able to tell I am NOT a baker so forgive this silly question but pie crust is applicable to a deep dish or “regular shallow” type. Would you please clarify for me?
You can have a pie plate/dish that is a deep dish version, at which point you would need more crust for coverage, and that would be called a deep-dish crust. Not sure if this is what you’re asking, but this pie is made in a 9-inch regular pie plate. Not shallow, not deep dish; regular/normal.
I really like your recipes. I haven’t made this but boy oh boy am I going to. And how easy is this pie. YES! YES! YES! I love it.
Thank you and enjoy the pie!
This pie looks delicious. I would never have thought about putting an egg in an apple pie.
I have never been disappointed in any of your recipes I have tried. I hav actually made you Mango Breakfast Crumble Bars 5 times in little over a week. I used peaches every time since we had 5 boxes. HA!! Everyone has loved them. I used whole wheat flour 2 times then oat flour the other times. The GF folks LOVED them. Your Raspberry Peach Crisp was a big hit as well even though I used all peaches. HA! I am about cooked out for now though. I made a peach cobbler and peach muffins as well.
Wow sounds like you have had tons of peaches on hand and have been baking up a storm! Agreed, I never would have likely put an egg in an apple pie either but for whatever reason just was bold enough to try it, and it worked! This is a recipe from 2012 and I can actually remember everything about this recipe like it was yesterday, the way my house smelled that day, my sweet little 5 yr old looking at me, and now she is a teenager…sniff…I bet your family has been loving all the baking you’ve been doing lately!
I am going to make this today
My family and I really love this pie. The only thing I added was a few crushed graham crackers on top before I baked. We tried this pie per the recipe and the family wanted just a little bit of crunch. It works to perfection with the caramel topping.
Thanks for the 5 star review and I’m glad you love this pie! I can see where if you want a little extra crunch that the graham crackers would be the perfect touch along with the caramel!
If I made this the week before and froze it, how would I go about reheating the best way possible? Or freeze assembled but uncooked??
Up to about 4 or 5-ish days before hand, I would just store in the fridge. I guess if it’s a full week you would want to freeze it but then just let it thaw at room temp. The crumble will loose some crunch in the process. If at all possible I would try to time it to not have to freeze it.
I love the idea of this pie, but I’m just not a fan of canned apple pie filling. Could I substitute another flavor? Maybe peach, or how about fresh cranberries? How many cups of cranberries? Thanks!
You could make scratch apple pie filling or use something else that you like more. I would not use fresh cranberries though because they are very tart and I don’t think would be pleasing in this pie as written.
I made this before and loved it but can’t seem to find the full recipe on the page now
I’m looking into this now and the recipe is showing on desktop but not on mobile. Having my team look into the glitch. In the meantime, here is the recipe if you don’t have a desktop:
Serves: one 9-inch pie
¼ cup unsalted butter, melted (half of one stick)
1 large egg
¾ cup granulated sugar
¼ cup light brown sugar, loosely measured
1½ teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon salt, optional and to taste
¾ cup all-purpose flour
¾ cup whole rolled old-fashioned oats (not quick cook or instant)
one 21-ounce can apple pie filling (I used Comstock More Fruit Cinnamon ‘n Spice Apple filling)
one 9-inch frozen pie crust (or make your own using your favorite recipe)
caramel sauce, caramel ice cream topping. Dark Rum Caramel Sauce or Vanilla Caramel Glaze, optional but recommended for drizzling
ice cream or whipped topping, optional Coupons
Preheat oven to 350F. In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Allow the butter to cool momentarily so you don’t scramble the egg; then add the egg, sugars, vanilla, cinnamon, allspice, cloves, salt, and whisk to combine until batter is smooth (All spices and salt should be added to taste and use what you have on hand; omitting what you don’t have and mixing and matching with other spices such as ginger or pumpkin pie spice is okay).
Add the flour, oats, and stir to incorporate. Fold in the apple pie filling. Pour filling mixture into frozen pie crust (I didn’t bother pre-thawing it) and lightly smooth filling with a spatula. It’s okay to fill pie crust up nearly to the brim; I did and it did not overflow. As insurance, place pie crust on a baking tray so if it does overflow a bit, it won’t pool in the bottom of the oven. Bake for 50 to 60 minutes, or until top has just set and is not jiggly, and is golden. I baked mine for about 54 minutes and when I took it out of the oven, the filling had risen and was a bit domed and puffed, and as pie cooled, the dome sank and it flattened out. Allow pie to cool for at least 30 minutes before slicing and serving. Prior to serving, optionally drizzle with caramel sauce or serve with ice cream.
Pie should be kept covered and will keep in the refrigerator for up to 5 days; I prefer refrigerating it rather than keeping it at room temperature and I store my pie inside a large two-gallon sized plastic food storage bag in the refrigerator.
I made this tonight and it turned out beautiful, exactly as your pictures. I baked mine in the toaster oven with a piece of foil underneath. No overflowing. Like you said, it filled my crust all the way to the top. Super delicious!
Thank you Averie, for another great recipe.
Happy New Year!
Thanks for trying the recipe and I’m glad it came out great for you! Happy New Year to you too!
I made it today and it overflowed and turned out cakey, not like a pie. Your pre-bake photo looks more liquid than mine did when I poured it. What on earth could I have done wrong?! I checked all my measurements.. I plan on making for Thanksgiving so I made this one as a test. Did you really use that much flour? I guess I am kinda freaking out! Lol
I made the recipe exactly as I wrote it. I think if yours overflowed and was raw-sounding, you should either scale back on how much filling you’re pouring in OR use a bigger pie shell. Look for pie shells that say ‘deep dish’ on them, that will buy you a bit extra room. LMK how the next round goes.
Any ideas on how to adapt this recipe, so that fresh, sliced or diced apples could be used?
You could probably make your own scratch apple pie filling using sliced apples and then proceed with the rest of my recipe with the crumble, etc.
Hi. I despise canned apple pie filling so I am also interested in making homemade apple filling. I am wondering if you or anyone has done it and how it turned out. Thanks!
I love , love , love this recipe! I use it as much as I can , it’s that good!
That’s great to hear! Thanks for letting me know it’s a repeat hit for you!
The links (for the Dark Rum Caramel sauce & the Vanilla Caramel glaze) didn’t work. Said “This webpage is unavailable” for each link.
I updated the links. If you’re looking for my favorite caramel sauce recipe, it’s this one. https://www.averiecooks.com/2014/06/the-best-and-easiest-homemade-salted-caramel-sauce.html
can you use fresh apples?
I’m sure you can although I haven’t tried it that way so not sure how much sugar you’ll need to add, how much juice they’ll release, etc. and how it will effect results.
I made this last year and did half fresh apples, half the jarred filling and it still came out great!
Thanks for trying the recipe and I’m glad it came out great for you!
Could you sub steel cut oats for the whole rolled oats? I’ve got steel cut on hand.
I haven’t tried with steel cut and worry that things could be overly chewy since they’re thicker and heartier than whole rolled and take longer to soften, but if that’s all you have and are feeling adventurous, go for it. LMK how it goes!
Would this pie freeze well? After baking? I have a ton of apples, so love being apple to bake and freeze the goods until i need them!
I think it would freeze fairly well although I haven’t tried it. The crumble may not be as ‘crispy’ after it thaws but if you can live with that, I think that overall you’d be fine.
Amazing recipe! Extremely simple and inexpensive to make. My pie came out picture perfect! Thanks for sharing this recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xo http://dreamingofleaving.com/2015/09/21/worlds-best-apple-recipe-roundup/
Thanks for sharing!
This pie looks so good! I’ve added it to my “Want to Try-Desserts” board on pinterest. Can’t wait to try it.
This looks amazing. I don’t bake many pies either but it looks so delicious that I think I may have to!
@Darleen Buoy, I baked a fresh apple pie years ago and the same thing happened to me, too dry. I definitely put too much flour in. Maybe a little apple sauce? I’m definitely not a pie expert though.
So hard to tell what happened to that pie but make this one — foolproof! :)
This looked so yummy and I had apples I needed to use so I tried it. It is delicious but too dry. Have you tried this recipe using fresh apples? I thought maybe cut down on flour & oats and add water or Apple juice. Any suggestions? I am definitely going to try it again. Thank you again for the recipe.
No I haven’t tried with fresh apples but please read over the Baking and Recipe FAQs https://www.averiecooks.com/faq for answers to the most common questions.
I’m curious to know if I would be able to use gluten free flour instead of the regular flour? I would also use a gluten free pie crust. This looks amazing…… Well I guess i will try it and see how it turns out
Please read over the Baking and Recipe FAQs https://www.averiecooks.com/faq for answers to the most common questions.
If you don’t have oats is there any sub you can use?
Wow this sounds amazing, thanks for posting this recipe up.
I made this pie for Thanksgiving – I must have goofed it because after filling one pie crust I had a bunch left over and so I balanced them out and made 2 pies!
Everyone loved it, I added some fresh whipped cream on top and that first pie didn’t last long. :)
Oh and I added cardamom to it, that’s my favorite dessert spice :)
Some pie crusts/pie plates are just more shallow or deep and filling amounts can be a little variable – but sounds like you just made 2. Excellent! And cardamom is so good!
I have made this pie about 4 times now, and it is like a little slice of heaven in your mouth!!! I will never use another apple pie recipe. I add 1/4 tsp of nutmeg, pumpkin pie spice, and ginger in addition to the other spices, and it is simply AMAZING!!! Thank you soooo much for this recipe!!!
So glad you’re happy and I love that you’ve made it 4 times AND that you’ll never use another apple pie recipe :) That’s awesome and love your spice additions!
if using homemade or store bought pie crust that just rolled out dough, do you bake it first before adding the filling?
I have only made it with frozen pie crust and didn’t prebake. You should probably pre-bake for 20 minutes or so if you’re using raw dough before adding the filling, just to make sure it crisps up enough – but again, not speaking from personally trying it, but that would be my educated guess.
what size of pie pan did you use 8,9, or 10inch?
Did you use a deep dish pie crust by any chance?
I don’t believe so, no. Just a regular frozen pie crust.
This looks amazing!!! It’s in the oven now :) I made my own pie crust and I also cut down both sugars to ~1/4 each. I usually cut down on sugar in all my recipes but did so much in this one because the pie filling already has so much sugar in it. The batter tasted perfect – sweet but not too sweet. I also found that Smuckers makes a salted caramel topping that I found at the store and think it’ll be perfect on top! Can’t wait to see how it turns out! Mmm
Sounds like it’s going to be a winner and kudos to you for making your own pie crust! Glad you found a salted caramel that you think will be perfect too!
This turned out amazing!!! My pie actually only took about 35mins to cook at 350, using a 9in, glass pie dish. And, I probably should’ve taken it out 5mins earlier than that…So words of wisdom for others to check it starting at about 25mins! Not sure why it cooked differently but it is still amazing. This will be a fall regular in my house :) Thanks for a great recipe!
All ovens, pie crusts, exact brand of filling and moisture content, climate, etc have lots of variance so it’s possible it could finish sooner and glad you got it out in time! Thanks for trying the recipe and glad it’s a keeper!
Do I need this? Yes please, easy quick recipes are always appealing.
The vanilla extract is listed in the ingredients, but not mentioned as I followed the directions…I almost missed putting it in. Baking now…..mmmm smells good!
Thanks and I updated the recipe. Glad your pie smells great! :)
How many apples would you need to make the same quantity of filling as in a can of apple pie filling? We don’t sell canned fillings in my country but I’d still like to make this from scratch. Cheers!
Make enough to fill the pie shell fairly generously as you can see from the photos. Use your judgment, whatever that means for your ingredients.
We’ve just had a massive snow storm and it’s like 3 degrees here. No school for the kids today so I was home with my daughter. This pie sprang into my mind as a nice, warm dessert for the pot of ham and bean soup I made for supper. Great call – it definitely did not disappoint! I did cut the white sugar down to 1/2 cup and used whole wheat pastry flour for half of the flour, which gave the pie filling a nice chewy texture. A keeper recipe for sure!
The filling with a bit of a chewy texture sounds great! I love chewiness and lots of texture so that sounds right up my alley. Thanks for trying the recipe & stay warm in the storm!
as you have seen I made this and blogged about it too. I totally love this pie! And so did everyone else! I am a big fan of apple crisp and caramel, so this was perfect for me! Unfortunately I had to make everything myself, because we don’t have pie crust and filling here in germany! (Sometimes it can even be hard to get caramel sauce) Because of that it took way longer to make, but it’s totally worth it! I’m looking forward to trying some more of your recipes!
Thanks for trying my recipe and making all the components from scratch! I’m sure it took you awhile but glad you loved the pie!
I just posted this recipe today! Very easy and you may like it!
I love how throw together easy this is! Do you think it could be made into bars, if baked and chilled without the crust?
Definitely! And I would use the crust from these Twix bars or the Lemon Bars. EXCELLENT crust. And I am not a crust girl!
This was beautifully and deliciously written, Averie! I’m totally trying this for a dessert this Thanksgiving! Apple pie in my book is a close second to pumpkin! And the fact that this take 5 minutes…..now you’re speaking my language! :)
Glad we’re on the same page :)
wow, this pie looks amazing! I wish I could have that slice. It’s worth much more than 5 minutes of prep :-)
It really only takes that long to make, too!
I only have three honest-to-God, simple, genuine words for you. I love you.
Thanks for such a fabulous, quick and easy recipe – I made it for Christmas Eve dessert and it turned out wonderfully! I also reviewed it on my blog below, although your pictures take the cake (or should I say pie)?
And I just commented on your post – thanks for trying it and glad you enjoyed it! And yes, such a quick & easy one that comes together in no time. Thanks for LMK you tried it!
Great information. Interesting, clear and precise.
Love this Averie, it looks delicious! What a great idea putting the oats in the filling : )
I can’t complain about a delicious-looking dessert like this that comes together so fast! Especially this time of year when things tend to creep up on you!
Creep up is the name of that tune, indeed!
I think I might die.. where have these been all of my life?? Thank you for posting, I’m new here and I think I’m in love : )
Welcome and glad you’re in love :)
Oooo yum! This looks tasty Averie :) Love the caramel drizzle.
I cannot get enough apple desserts right now! I can’t believe how fast you put this beauty together!!! I hope you guys had a great Thanksgiving!
It was so fast and easy – the best kind of recipes!
i love the flavor of carmel+apples…and then in a pie – that sounds – and looks so good!
looks so good- can i have a slice please?? :)
This looks wonderful, very creative with the oats – wow!
I wish that you could send over a slice (or 3!). This looks beyond delicious!!
I wish I could too! Thanks for the pin!
Yum Averie! Your description has me wanting to bake this right now! There is something so right about the combination of apples and caramel that makes my heart sing. Fabulous dessert!
The only pie I have ever made was when I helped my best friends mom peel the caramel wrappers for her amazing caramel apple pie. That was like crack and I begged her for it all the time!
The pie crust has always been my least favorite part, so I’m more of a crumble fan – the sugary, cinnamony, oaty crumble topping….I could eat that on its own. Oh crap, now I want apple crumble.
My favourite pies are pumpkin or strawberry rhubarb … but I never really crave pie. Too sweet.
This is absolutely stunning Averie! Apple pie is my FAV. Pinned!
And thanks for the pin my friend!
This looks heavenly. I made caramel apple pie last year for Thanksgiving with all homemade components and it is still one of my favorite treats. I have to make it again for my blog. I don’t mind some store bought things, but homade pie crust is so much better than store bought. Do you have a favorite that is better than most out there?
I know you are a homemade pie crust girl! I just bought the storebrand on sale the week before Thanksgiving, two for $4 bucks…what a deal :) and they were more than fine!
This pie looks lovely, I’ll have a look at the other apple recipes now.
I can’t tell you how many pie recipes I’ve seen recently, but this pie sounds (and looks!) like an absolute winner. Averie has done it again, folks!
It’s funny I sort of missed apple/caramel pie-making pre-thanksgiving season, but here I am in almost December with it :)
it’s the caramel that just adds that extra something something
I forgot to mention…
OK if I use the coffee cake in my friday link roundup?
and steal a photo?
I’ll assume it’s ok, if not, please email me!
Go for it :) And email me back and LMK which coffee cake of yours is your fave! I want to make one, but want to pick your absolute fave!
You just floor me with your gorgeous pictures. I am almost drooling at the sight of that pie. Wow. I was just thinking about how I really want to make your PB&J Blondies. I can’t though, they are too delectable and therefore too dangerous. I was perusing some of your older posts yesterday and saw that you mentioned you don’t use baking soda or baking powder in the blondies. That’s what makes them so awesomely fudge-like. Love your blog Averie. Such eye-candy. And now I want to make this pie!
“don’t use baking soda or baking powder in the blondies.” = Skipping it creates density, i.e. no chemical leavening present, thus they remain fudgy and dense and moist!
oh my! yumminess
Yum – this looks great! Sometimes it’s the simple deserts that come together which end up being the best. This looks like a winner!
Your name is a blast from the past! Hi Michal!
It wouldn’t be fall without caramel and apple desserts and this one looks especially tasty! I can only imagine how lovely your house smelled on Thanksgiving morning!
The best smell ever!
I literally almost fell off my chair when I looked at these photos. FELL OVER. AND COULDN”T GET UP. This pie honestly seems very simple and straightforward, but it is just so incredibly brilliant at the same time. I can’t even believe how delicious and amazing this pie looks, Averie. Your photos are always stellar, but these are just out of this WORLD!!!! INTERGALACTIC!!!!!!!!!!!!!!!!!!!!!
I wasn’t even going to blog about it, because I just threw it together, but then after eating it, I decided I HAD TO shoot this and blog about it in fresh daylight so the day after Thanksgiving I shot it with great lighting, got lucky!
Oh my god! It is too funny that we posted such similar pies on the same day. Just like those honey rolls. Great minds :) We will probably be the girls at The Big Potluck who show up accidentally dressed alike!
I saw your name on the list, too! WOOT! And yes, we will probably show up dressed the same since our menus have been the same lately! :)
Don’t you just love recipes that you create on the fly? You’re so talented in that you can think of something and then throw it together and have it taste great. I on the other hand, need a detailed recipe when it comes to baking! So guess what? I’m making your molasses and chocolate chip cookies either today or tomorrow. I got all the ingredients and can’t wait to whip them up. I really want to do it today, but I promised my friend’s hubby that I would bake him up a batch of brownies, so I don’t know if I’m up for baking 2 things in one day. I’m lazy in that way. Have a great day. It’s pouring on and off up here. I wonder if it will make it down to Sunny southern CA.
I hope it stays dry down here – clear as a bell, fingers crossed!
Keep me posted about the cookies! Two recipes in one day is do-able, but usually only 1 photo shoot for me. Two recipes + two shoots is ALOT!
5 minutes? I’ve been craving an apple dessert, I haven’t done anything with apples all season. The rum sauce doesn’t sound too shabby, either :)
Rum sauce isn’t too shabby! I had my eye on your ginger chewy cookies that were re-linked in your post today and was cross-referencing them with the molasses ones I just made. Lots of parallels, actually with them, minus the chocolate. I need to make something for my daughter’s teacher. Do you love-love-love them?
It doesn’t get much better than caramel, apple, and crumble in one dessert!
Thanks for the Pin!
That looks incredible!! I love when pies are dense and the fillings aren’t oozing all over the place. I have an apple pie on deck. No caramel, but I’ll be thinking of this one! Wow!!
There is nothing worse than a runny pie – so blah. Not this one :)
Caramel apple pie is the best! Definitely on of my favorites and you did an amazing job adding your own twist to the recipe!
I love how you can look at your ingredients and simply make up an awesome recipe. Apple crisp pie! Super YUM! I absolutely love apple crisp because of the crumbly topping. Yes, I love the apples, but if the crumble topping wasn’t there, I would skip it. A little caramel drizzled over the top would just bring it to the next level. Love how you just threw this together with what you had in your kitchen! :-)
I HAVE to think on the fly to come up with new recipes. Plus I can’t go to the grocery store specifically just for ingredients for one thing. I have to use the ‘what I have in my cupboards’ type of ‘shopping’ many times! :)
I wish I would have seen this before thanksgiving I would have so made it; I love the way the inside looks and I am not a big fan of apple pie I only eat the crust and throw the apples away. I would have had two helpings of this pie I am going to see if I can make this pie for Christmas.
I wish I would have posted about it before Thanksgiving, too! It would have been an easy one to share with people – ahh, next year :)
Oh my word. While I love everything you crank out (you’re like a cooking and baking genie, I swear) I think this is one of my favorites ever. Apple pie is so classic and sadly, notoriously “plain”, but it’s my die-hard favorite. Nothing’s more comforting! But choosing between an apple crumble/crisp and an apple pie is torture for me–they both hold qualities I love so much. This is literally the perfect best of both worlds. I don’t sacrifice my additional, carbilicious pie shell (LOVE) yet I get all that spicy, cinnamony, oat goodness and the CARAMEL. I’m seriously in awe and making this this weekend!!
Glad to hear that you love it THAT much! Sounds like it really is on your to-make list and that you’d love it based on what you just wrote! I don’t like to even bother with ‘plain’ pie…what’s the point! And this is the best of all worlds!
Ohhhhh–caramel apple pie!!! My mom’s was great but a little on the runny side (I think some oats in her pie would have soaked up the juices a little more). I LOVE this shortcut version. As I was thoroughly enjoying a piece on TG day, I was thinking whether I’d rather spend time slicing all those apples or lugging out the food processor and then cleaning all those parts. Apple pie filling to the rescue! As far as fruit pies go, apple is probably my favorite.
It was so easy, Paula. I mean on a busy Thankgiving morning with a million things going on, the thought of rolling out pie crust and coring apples and peeling/slicing them – no.way.ever. And this had all the texture, soaked up the juices, with none of the work!
This sounds awesome!
This pie looks great! So yummy and dense!
Averie, love the idea of quick pies and I wouldn’t mind to have a dose of that aromatherapy. :) Great pie to make as a gift!
You have redeemed apple pie filling forever more. What an amazing way to elevate this pie. It looks so homey, yet the oats seem really unique too.
And you are right-everything is better a la mode!
Hope you had a very Happy Thanksgiving Averie!
Thanks for saying hi Erin & hope you had a nice holiday, too! And this pie was ‘homey’. Perfect word for it!
This recipe is total perfection. Not only is this pie easy, but I love how different it is. The oats are a great addition to pie, but I never would have thought of adding them! The chewiness from that oats surely gives the apple pie that extra pizazz. Great recipe all around!!
“Not only is this pie easy, but I love how different it is.” <-- Those were my two goals. Thanks for the compliments!
Mmmmmm love love apple cinnamon. Such a comforting aroma too. When I was a kid, I was a master of lemon meringue. I probably made a pie a week or then I got fancy and made turnovers for a while. I like cherry pies or a good apple and I say “good” b/c sometimes they’re awful…soggy and bland.
Meringue is just one thing I never make! You could make that for me all day because it’s just one of those never-do-it things.
I made a fail of a caramel apple pie on Thanksgiving so I’m on the lookout for a good recipe to redeem myself. And yeah, this pretty much sounds like heaven.
Joanne this was the easiest pie, goofproof, and made itself in 5 minutes flat. Too easy! Sorry about your failed recipe…ouch, hate those!
This was an on the fly recipe? Wow… you’re amazing.
1 million percent on the fly. I had 17 pots boiling over and kettles going, was cooking the whole feast myself and had just stepped back on US soil a day earlier after a 4 day weekend at Food & Wine Barbados and got home and started cranking out pies on the fly like it was my job :)
uh superwoman right here, folks!
Well not really but necessity is the mother of invention and I just ad-lib on the fly :) Story of my life! Running around like a chicken with my head cut off most days…lol
What a terrific creation … an apple crisp-y pie. Yum. Bookmarking this for the next time I need to whip up a pie super-quick. I mean, five minutes – that’s faster than a run to the grocery store bakery!
WAY faster than a run to the groc store bakery and your house will smell amazing. It’s the easiest pie EVER to make!
My favourite pie is pumpkin pie ! However, it is really hard to find the pie filling here in Australia and if you do it is expensive. So this Thanksgiving I decided to try to find a substitute.
I steamed a large sweet potato, diced up with cloves in the water underneath, then threw it in the food processor with a can of condensed milk, and all the appropriate spices till I got a nice smooth consistecy. It made enough to fill 4 pie shells and was a great replacement !
You may not know this but most canned ‘pumpkin puree’ in the US is actually a blend of squashes, not pumpkin. Pumpkin is a bit bitter, or can be, on it’s own so it’s usually blended with other things – so your homemade version is probably not that far off from what they sell here AND it no doubt tastes way better!
I didn’t know that – thanks for letting me know !
Averie, this pie looks incredible! I love that you jazzed regular apple pie up. It looks gorgeous!
And YAY for winning the cookbook!!!! I am SO excited to receive it! Loads of thanks :) xx
Sent your address to my contact and they’re shipping out directly. Enjoy!
The oats – the ease – the caramel – the spices – the density – I am in love. Apple pie is actually my favorite dessert EVER (along with Apple Crisp ) – two recipes I did not make this year. Sigh! If I were to make apple pie, though – it would require some pizazz. I love the normal version, but to really make it stand out – I think I would do just what you did! I love the dded texture from the oats – oats in desserts (like crisps, crumbles, oatmeal cookies) are among my favorites. The filling looks SO thick and full of body – not liquidy or falling apart like I’ve seen with some apple pie recipes. A winning pie right here Averie and I am a huge fan of these photos – esp the head-on one 3 down. ;)
It was the easiest pie to make, took me literally 5 mins and totally on the fly, and it just all worked out! And WAY more texture and pizazz than the normal plain-ole apple pie. As a crumble topping/oat person, I know this is your kinda pie!
Looks wonderful! I just tried my hand at making homemade caramel sauce for the first time and it was amazing, and so now I’m on a caramel kick!
Homemade caramel sauce is the best! And it’s really so easy – if I wasn’t simultaneously preparing a Thanksgiving feast single-handed, I would have but I was literally out of burners on my stovetop!
It’s always nice to have a quick and easy dessert option! I’m definitely in favor of the crumb topping…..caramel is hit or miss.
You don’t like caramel? We can’t be friends. Lol :) Seriously it’s one of my faves!
It just depends! There’s a certain consistency of caramel that I do like (thinner rather than stick-in-my-teeth-thick). So when it’s not that consistency, I’m not a big fan. I’d rather have dark chocolate! :)
Crumble or caramel topping? The easy & delicious pie always gets my vote. Thank you for sharing the story & recipe of good fortune with canned apple filling in the cupboard.
Ease and good recipe karma was the name of the game with this pie – glad you like it!
Ooooh, crumble toppings are the best-they are the reasoning behind my apple-cranberry streusel pie. unlike that, however, your pie looks almost TOO easy;)
It WAS way too easy!