clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Apple Streusel Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy Gibbs
  • Prep Time: 75 Minutes (includes refrigerating pie dough)
  • Cook Time: 1 Hour
  • Total Time: 2 hours 15 minutes
  • Yield: 8 Slices 1x
  • Category: Pies


This scrumptious Skillet Apple Streusel Pie is made of tender slices of Granny Smith apples, coated with sugar and Apple Pie Spice, and gets topped with a crumbly oat, sugar, and butter streusel.  But wait…then it gets a drizzling of homemade caramel when it’s served.  I call this a perfect pie!


Units Scale


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cubed
  • 56 tablespoons ice water


  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar, firmly packed
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter, melted


  • 4 large Granny Smith apples, peeled and sliced about 1/4” thick
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, firmly packed
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons apple pie spice
  • 1/8 teaspoon salt
  • 1 tablespoon fresh lemon juice

Caramel Sauce:

  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 tablespoon cold unsalted butter
  • 1/3 cup heavy whipping cream, full fat
  • 2 tablespoons sour cream
  • 1/8 teaspoon salt



  1. Add the flour, salt, and sugar to a large bowl and whisk together with a fork.  Cut in the butter with a pastry blender, until the mixture looks like coarse crumbs.  Add 5 tablespoons of the water and mix with the pastry blender until a moist dough forms, using the last tablespoon of water if needed.  The dough should be moist but easy to handle.
  2. Shape dough into a disk and wrap in plastic wrap.  Refrigerate dough for 15 minutes.  Place dough on a lightly floured work surface.  Sprinkle a small amount of flour over the dough and flour your rolling pin.  Roll dough into a 13-inch circle.  Transfer the dough to a 10-inch iron skillet, pressing it into the bottom and up the sides of the skillet.  Fold the edges under.  It’s supposed to look rustic, so don’t worry about doing anything fancy with the edges.

Preheat oven to 375 degrees.


  1. In a medium bowl, mix together the oats, flour, brown sugar, and salt.  Add the melted butter and mix just until the mixture becomes crumbly.  Note:  You can make this up to 5 days ahead of time but keep it refrigerated.


  1. Add the apples, sugars, cornstarch, apple pie spice, and salt to a large bowl, mixing until all the apples are coated with the sugar/spice mixture.  Sprinkle the lemon juice over the apples and mix once more time.  Spoon the mixture into the crust.  Sprinkle the streusel mixture evenly over the apples, making sure all the apples are covered.
  2. Bake for approximately until the crust is golden and the apples are tender.  I always insert a sharp knife into one of the apple slices to see if it’s tender.  Loosely cover the pie with a sheet of foil the last 10 minutes of baking, to ensure crust doesn’t get too brown before the apples are tender.  Transfer pie to a wire cooling rack to cool.  Serve with caramel sauce.

Caramel Sauce:

  1. Add the sugar to a small heavy saucepan.  In a measuring cup, stir together the water and corn syrup, and add it to the sugar.  Stir until sugar is moistened.  Cook over medium-high heat, without stirring, until mixture becomes a golden color, about 8 minutes.  I gently swish the mixture around in the pan frequently to ensure that it is not sticking to the pan.  Remove pan from the heat and add butter.  The mixture will foam up.  Whisk until butter is melted and blended in.
  2. In a small microwave-safe bowl, whisk together the whipping cream and sour cream.  Microwave until mixture is very hot, but not boiling, 45 to 60 seconds.  Return the pan to low heat.  Slowly add the whipping cream mixture to the pan, stirring constantly.  Cook for about 1 minute and remove from heat.  Stir in the salt.  Serve over pie or refrigerate.

Cover pie and refrigerate.  Refrigerated pie will keep up to 3 days.


  • You can drizzle the caramel sauce over the entire slightly warm pie or drizzle it over each piece as you serve it.  I drizzled some over the entire pie, but in hindsight would’ve simply drizzled it over each piece when serving it.  When you drizzle it over the entire pie, a great majority of the caramel seeps down into the pie before you have a chance to cut and serve it.
  • Not a fan of streusel on your apple pie?  Check out my recipe for Country Apple Pie.  It’s delicious too!

Recipe adapted from Fall Baking, Collector’s Edition