Butterscotch Apple Pie with Miso Caramel is creamy, dreamy and delicious! Apples are cooked in a homemade butterscotch sauce then topped with Cinnamon Toast Crunch streusel and miso caramel. This is not your grandma's apple pie, that's for sure!
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Ever since I was a little kid, I've had a HUGE obsession with Cinnamon Toast Crunch cereal. It's the perfect balance of cinnamon flavor and crunch, which is perfect for making a streusel! Since the butterscotch apple filling is so soft and creamy, I wanted the topping to add a crunchy element to the pie. Cinnamon Toast Crunch made the most sense to me in terms of making a quick and crunchy streusel topping.
To take this pie one step further, I decided to make a miso caramel to balance the overall sweetness of the pie. The miso adds depth and umami and melts into the caramel perfectly. While this pie does contain 3 separate homemade elements, don't let that intimidate you! From the butterscotch to the streusel, this pie is as easy as it gets for an apple pie!
Ingredients for Butterscotch Apple Pie with Miso Caramel
I've got 2 words for you - HOMEMADE BUTTERSCOTCH! I cannot emphasize enough how easy and simple it is to make a homemade butterscotch sauce. The sauce makes the perfect rich and creamy coating for the apples and and every bite will just melt in your mouth!
Butterscotch Apple Filling
- pre-made refrigerated pie crust
- apples - a blend of honey crisp and granny smith apples is best for this recipe. The granny smith apples add some tartness while the honey crisp apples add some natural sweetness.
- lemon juice - the lemon juice prevents the apples from browning before adding to the butterscotch.
- dark brown sugar
- sea salt
- granulated sugar
- ground cinnamon
- ground cardamom
- ground nutmeg
- unsalted butter
- all-purpose flour
- bourbon
- vanilla extract
Cinnamon Toast Crunch Streusel
- Cinnamon Toast Crunch cereal
- dark brown sugar
- all-purpose flour
- unsalted butter
Miso Caramel
- store-bought caramel - you can certainly make homemade caramel for this recipe, but I find that store-bought works just as well.
- miso paste
Here's what else you'll need:
- large mixing bowl + rubber spatula
- small mixing bowl + whisk
- large pan/skillet
- cutting board and chef's knife
- 9x13 baking dish or standard baking sheet
- 9-inch x 2-inch deep pie dish
- small saucepan
How to Make Butterscotch Apple Pie with Miso Caramel
I would call this pie mostly-homemade because I've added some ingredients like a pre-made pie crust and caramel to speed up the process. You can make both of these from scratch if you prefer, but I have found that it's not entirely necessary. There is so much going on in this pie that having a few pre-made ingredients won't be that noticeable.
- Macerate the apples
- Mix the dry ingredients
- Cook the apples in brown butter
- Finish the apple filling
- Cool the apple filling
- Bake the pie crust
- Make the streusel
- Cook the apple pie
- Make the miso caramel
More Holiday Dessert Recipes
- Maple Poached Pear Pumpkin Pie
- Apple Spice Ale Cake with Cream Cheese Frosting
- Apple and Brie Galette with Pretzel Walnut Crust
- Nutella Bomb Cookies
- Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
- Baked Pumpkin Pudding Cups
- Chai Pumpkin Sticky Toffee Cakes
Please let me know how your Butterscotch Apple Pie with Miso Caramel turns out in the comments below. I can’t wait to hear from you!
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Butterscotch Apple Pie with Miso Caramel
- Total Time: 2 hrs 30 mins, plus cooling
- Yield: 8 servings 1x
Description
Butterscotch Apple Pie with Miso Caramel is creamy, dreamy and delicious! Apples are cooked in a homemade butterscotch sauce then topped with Cinnamon Toast Crunch streusel and miso caramel. This is not your grandma's apple pie, that's for sure!
Ingredients
Butterscotch Apple Filling
- 1 prepared refrigerated pie crust (or homemade)
- 7 apples - 4 honey crisp and 3 granny smith apples, peeled & cored & sliced into ½" slices
- 1 tbsp lemon juice
- ¾ cup packed dark brown sugar
- ½ tsp fine sea salt
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ cup all-purpose flour
- 4 tablespoon unsalted butter
- 2 tbsp bourbon
- 1 tsp vanilla extract
Cinnamon Toast Crunch Streusel
- 1 cup Cinnamon Toast Crunch cereal, plus more for garnish
- ½ cup packed dark brown sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
Miso Caramel
- 1 cup store-bought caramel
- 1 tablespoon miso paste
Instructions
- Macerate the apples: In a large bowl combine the apples, lemon juice, brown sugar, and salt until the apples are evenly coated. Set aside at room temperature for 15-20 minutes.
- Mix the dry ingredients: In a small bowl whisk together the granulated sugar, cinnamon, cardamom, nutmeg, and flour until well combined. Set aside.
- Cook the apples in brown butter: Bring the apple mixture over to the stove as you'll need to add them to the pan as soon as the butter begins browning. In a large pan, melt the butter over medium heat. Stir the butter as it begins to foam. Continue to cook, swirling the pan occasionally to ensure even heating. As the foam subsides, you'll see golden brown particles (milk solids) forming and you'll smell a strong, nutty aroma. Immediately add the apples and cook for 3-5 minutes until the apples begin to soften.
- Finish the apple filling: Sprinkle the sugar and flour mixture into the pan and mix well. Cook for 6-8 minutes until the mixture begins to thicken, stirring frequently so the apples don't stick to the pan. When the mixture has thickened, remove from the heat and stir in the bourbon and vanilla.
- Cool the apple filling: Pour the apple filling into a 9x13 baking dish or a standard baking sheet (this will cool them down faster) and let the apples cool at room temperature uncovered for 1-2 hours.
- Bake the pie crust: Preheat oven to 400°F and place a baking rack at the lowest level of the oven. Press the pre-rolled pie crust into a 9-inch x 2-inch deep pie dish and crimp or pleat the edges. Use a fork to prick the bottom of the crust a few times. Bake the crust for 15 minutes, then set aside.
- Make the streusel: Place the cinnamon toast crunch cereal in a large Ziploc bag , then use a rolling pin or hard object to crush the cereal into coarse crumbs (crumbly not sandy). Add the crumbs to a mixing bowl along with the brown sugar, melted butter, and flour. Use a fork to combine until the mixture resembles wet sand.
- Cook the apple pie: Fill the pre-baked pie crust with the cooled apple filling. Use your hands to evenly sprinkle the streusel over the pie. Bake the pie for 50 minutes or when the streusel begins to gently brown. Right after removing the pie from the oven, take a handful of whole cinnamon toast crunch cereal pieces and place onto the top of the pie as garnish. Let cool on a wire rack at room temperature for at least 30 minutes prior to serving.
- Make the miso caramel: While the pie is cooling prepare the miso caramel. Combine the caramel and miso paste in a small saucepan over medium heat. Bring the caramel to a gentle simmer to allow the miso paste to dissolve into the caramel, about 5 minutes. Remove from the heat and let cool at room temperature. Serve the pie with a scoop of vanilla ice cream and a drizzle of miso caramel.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Stovetop + oven
Nutrition
- Serving Size: 1 slice
- Calories: 509
- Sugar: 43g
- Sodium: 543mg
- Fat: 25g
- Saturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 51mg
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