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Caramel Apple Streusel Pies

Fall Baking, the latest special issue from Bauer Media Group, hit stands in August and it's time to get your baking supplies ready. This 128-page special is your guide to sweet perfection, featuring more than 100 recipes, including Caramel Apple Streusel Pies, that have been triple tested to ensure you’ll get the results you are craving each time.

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 37 minutes
refrigeration time 1 hour
Total Time 2 hours 37 minutes
Servings 12 servings
Author Fall Baking Magazine



  • 1 1/4 cups all-purpose flour
  • 1/ cup light brown sugar firmly packed
  • 1 stick butter chopped
  • 1 egg yolk
  • 2 tsp ice water

Streusel Topping

  • 1/3 cup self-rising flour
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar firmly packed
  • 1/2 tsp ground cinnamon
  • 5 TBS cold butter chopped

Pie Filling

  • 12 1/2 oz apple pie filling
  • 1 TBS heavy whipping cream


  • 2 tsp confectioner's sugar



  1. Process flour, sugar, and butter until crumbly.

  2. Add egg yolk and enough of the water, processing until ingredients come together.

  3. Knead dough on a floured surface until smooth.

  4. Enclose pastry in plastic wrap; refrigerate 30 minutes.

  5. Grease a 12-hole (1/2-cup) muffin pan.

  6. Roll pastry between sheets of parchment paper until 1/4-inch thick.

  7. Cut 3 1/4-inch rounds from pastry: press rounds into pan holes.

  8. Prick base of cases well with fork.

  9. Refrigerate 30 minutes.

  10. Preheat the oven to 350° F.

  11. Bake the pastry shells for about 12 minutes.

  12. Cool.

Streusel Topping

  1. Process flours, sugar, cinnamon, and butter until combined.

  2. Roll dough into a ball, enclose in plastic wrap.

  3. Freeze about 15 minutes, until firm.

Pie Filling

  1. Combine apple pie filling and cream in a medium bowl.

Assemble Pies


  2. Spoon apple pie mixture into pastry shells.

  3. Coarsely grate streusel topping over apple mixture.

  4. Bake pies about 25 minutes.

  5. Let stand 10 minutes before serving, dut with confectioner's sugar.

Recipe Notes

**NOTE**The recipe in the magazine does not say to use muffin liners. The picture in the magazine shows muffin liners. Since the pastry is just a disc on the bottom and it doesn't go up the sides to hole the apple filling in place. I chose to pop the baked pastry discs out of the pan, add paper muffin liners and then pop the pastry discs back in before assembling the pies. This worked ok. Next time I will use my silicone muffin liners.**