Caramel Apple Crumble Pie
November 22, 2025
A sweet-and-salty twist on classic caramel apple pie.
This Caramel Apple Pretzel Crumble Pie takes everything you love about a Thanksgiving dessert and gives it a sweet-and-salty upgrade. The apples bake down soft and cinnamon-sweet, the caramel melts into every bite, and the pretzel crumble adds the perfect little crunch. Serve it warm after Thanksgiving dinner, then save a slice for Black Friday—because this is one of those pies that tastes just as good cold while you’re flipping through sales or putting up the first holiday decorations.
Why You’ll Love This Recipe
- A fun sweet-and-salty twist on classic caramel apple pie.
- Uses simple ingredients and a refrigerated crust for an easy holiday dessert.
- Perfect for Thanksgiving and even better chilled the next day for Black Friday.
- Great make-ahead pie that sets beautifully and slices cleanly.
Ingredient Notes
- Pie crust: A refrigerated 9-inch crust keeps prep simple and bakes up golden and flaky.
- Apples: Honeycrisp or Granny Smith hold their shape and balance the sweetness.
- Caramel sauce: Any thick jarred caramel works; choose one you’d drizzle over ice cream.
- Sugar: Just enough to sweeten the apples without overpowering the caramel.
- Cinnamon: Adds warmth and brings the classic apple pie flavor.
- Flour: Helps thicken the filling so it slices cleanly.
- Butter: Cold butter is essential for a crumbly, crisp topping.
- Pretzels or oats: Pretzels add the sweet-and-salty crunch, while oats give a more traditional crumble texture.
Before You Bake
Do I need to blind bake the crust?
No. This pie bakes long enough that the bottom crust cooks through without blind baking. Just fill and bake.
Should I peel the apples?
Yes. Peeled apples bake down softer and give the filling a cleaner texture. Leave the skins on only if you prefer a firmer bite.
Can I use store-bought caramel sauce?
Absolutely. A thicker jarred caramel works best because it won’t make the filling runny.
Caramel Apple Crumble Pie
Ingredients
Filling
- 1 (9-inch) refrigerated pie crust
- 5 cups thinly sliced apples (Honeycrisp or Granny Smith)
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
- ½ cup caramel sauce (plus extra for drizzling)
Crumble Topping:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ½ cup crushed pretzels or oats
Instructions
- Preheat the oven to 375°F.
- Toss the apples with sugar, cinnamon, flour, and caramel sauce. Spread the mixture into the pie crust.
- Use a fork to mix the crumble ingredients until they resemble coarse crumbs. Scatter over the apples.
- Bake 45–55 minutes or until the topping is golden and the filling is bubbling.
- Let the pie cool for about 1 hour before slicing.
FAQ
What apples work best for caramel apple pie?
Honeycrisp and Granny Smith are the top choices because they hold their shape and balance the sweetness of the caramel.
How do I keep the topping from getting soggy?
Make sure your butter is cold when you mix the crumble. Cold butter helps the topping bake crisp and golden.
Can I make this pie ahead of time?
Yes. This pie keeps its structure well and can be made 24 hours ahead. Chill it after cooling, then warm slices as needed.
How should I store leftovers?
Cover and refrigerate for up to 3–4 days. The pretzel topping will soften slightly but still tastes great.
Can I freeze caramel apple pie?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and warm in a low oven to refresh the crust.
Sprinkle of Fun
Enjoy a warm slice on Thanksgiving… then sneak a chilled piece straight from the fridge on Black Friday while you’re scrolling sales or decorating for the holidays. It’s a two-day treat tradition waiting to happen.
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