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
- apples – an even 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.
- ground cinnamon
- ground cardamom
- ground ginger
- lemon juice – the lemon juice prevents the apples from browning before adding to the butterscotch.
- unsalted butter
- dark brown sugar
- heavy cream
- flakey sea salt
- all-purpose flour
- vanilla extract
- pre-made refrigerated pie crust
Cinnamon Toast Crunch Streusel
- Cinnamon Toast Crunch cereal
- dark brown sugar
- granulated 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.
- white miso paste
Here’s what else you’ll need:
- medium mixing bowl
- large skillet
- rubber spatula
- cutting board and knife
- apple corer
- food processor
- small saucepan
- stirring spoon
- measuring cups and spoons
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.
Butterscotch Apple Filling
- Bake your pre-made pie crust according to the package instructions. Let cool to room temperature.
- Toss the apples with cinnamon, cardamom, ginger and lemon juice.
- Make the butterscotch: Add brown sugar, heavy cream and flakey salt to melted butter in a large skillet and bring to a boil.
- Add the apples and continue cooking for a few minutes. Stir in the flour until thickened. Remove from the heat and stir in vanilla. Let cool at room temperature.
Cinnamon Toast Crunch Streusel
- Combine all of the streusel ingredients to a food processor and blend until crumbly.
- Assemble the pie: Pour the cooled butterscotch apple filling into the cooled pie crust. Top the pie with the Cinnamon Toast Crunch Streusel. Bake until the streusel is nicely browned.
- Garnish the pie with whole Cinnamon Toast Crunch cereal pieces while still warm. Let cool at room temperature before serving.
Miso Caramel
- While the pie is cooling, prepare the miso caramel: Bring caramel and miso paste to a gentle simmer until the miso paste is completely dissolved. Let cool at room temperature, then drizzle over the pie to serve.
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!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Butterscotch Apple Pie with Miso Caramel
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!
Bake your pre-made pie crust according to the package instructions. I typically bake mine in a 9-inch glass pie plate at 400°F for 10 Minutes. Let the pie crust cool to room temperature before adding the filling.
In a medium mixing bowl, toss the apples with cinnamon, cardamom, ginger and lemon juice. Set aside.
Melt the butter in a large skillet over medium heat. Add the brown sugar, heavy cream and flakey salt then stir until combined using a rubber spatula. Bring to a boil, stirring occasionally.
Add the apples to the skillet and combine with the butterscotch. Allow to cook for 5 minutes, until the apples are slightly softened. Add flour and stir while the mixture thickens. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature before pouring into the pie crust.
Lower the oven temperature to 350°F. Place the Cinnamon Toast Crunch cereal in a large Ziploc bag and use a heavy object the crush the cereal until crumb-like. Combine the crushed cereal with the remaining streusel ingredients in a small bowl until well combined. You can also add all of the streusel ingredients to a food processor instead.
Assemble the pie: Pour the cooled butterscotch apple filling into the cooled pie crust. Top the pie evenly with the Cinnamon Toast Crunch Streusel. Bake for 30 Minutes or until the streusel is nicely browned.
While the pie is still warm, garnish with whole Cinnamon Toast Crunch cereal pieces. Allow the pie to cool completely at room temperature before serving.
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, whisking frequently, 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.
Ingredients
Directions
Bake your pre-made pie crust according to the package instructions. I typically bake mine in a 9-inch glass pie plate at 400°F for 10 Minutes. Let the pie crust cool to room temperature before adding the filling.
In a medium mixing bowl, toss the apples with cinnamon, cardamom, ginger and lemon juice. Set aside.
Melt the butter in a large skillet over medium heat. Add the brown sugar, heavy cream and flakey salt then stir until combined using a rubber spatula. Bring to a boil, stirring occasionally.
Add the apples to the skillet and combine with the butterscotch. Allow to cook for 5 minutes, until the apples are slightly softened. Add flour and stir while the mixture thickens. Remove from the heat and stir in the vanilla. Let the mixture cool to room temperature before pouring into the pie crust.
Lower the oven temperature to 350°F. Place the Cinnamon Toast Crunch cereal in a large Ziploc bag and use a heavy object the crush the cereal until crumb-like. Combine the crushed cereal with the remaining streusel ingredients in a small bowl until well combined. You can also add all of the streusel ingredients to a food processor instead.
Assemble the pie: Pour the cooled butterscotch apple filling into the cooled pie crust. Top the pie evenly with the Cinnamon Toast Crunch Streusel. Bake for 30 Minutes or until the streusel is nicely browned.
While the pie is still warm, garnish with whole Cinnamon Toast Crunch cereal pieces. Allow the pie to cool completely at room temperature before serving.
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, whisking frequently, 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.
Notes
PRO TIP: This pie is best made the day prior to eating because it allows the pie to cool completely and develop even more flavor in the fridge overnight.
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