Easy Bisquick Apple Pie with Caramel and Pecan Streusel
A simplified apple pie that uses Bisquick mix for both the press-in crust and crumbly streusel topping. The shortcut crust requires no rolling and presses directly into the pie plate, while canned apple pie filling eliminates prep work. Chopped pecans add crunch to the brown sugar streusel, and a final drizzle of caramel topping creates an indulgent finish. Perfect for novice bakers or when you want homemade pie flavor without the traditional pastry-making process. The result is a golden, comforting dessert that serves well for family dinners or casual gatherings.
Ingredients
- 1 ½ cups Original Bisquick mix
- ¼ cup butter, softened
- 3 tablespoons boiling water
- 1 can (21 oz) apple pie fillingfresh sliced apples with sugar and cinnamon1:1
use 4-5 apples, toss with 1/4 cup sugar and 1 tsp cinnamon
- 1 cup Original Bisquick mix
- ½ cup brown sugar, packed
- 3 tablespoons butter, cold
- ⅓ cup pecans, chopped
- ¼ cup caramel butterscotch or fleur de sel caramel toppingvanilla ice creamserve alongsideadds dairy
classic pairing for warm pie
Instructions
- 1
Heat oven to 375°F
- 2
Mix 1 1/2 cups Bisquick mix and softened butter with fork until crumbly
- 3
Add boiling water and stir vigorously with fork until dough forms
- 4
Gather dough into ball and press firmly against bottom and up sides of ungreased 9-inch glass pie plate, then flute edge
- 5
Spoon apple pie filling evenly into crust
- 6
Mix 1 cup Bisquick mix and brown sugar in small bowl
- 7
Cut in cold butter until crumbly and stir in pecans
- 8
Sprinkle streusel mixture over filling
- 9
Bake 15 minutes
- 10
Cover top with foil and bake 10 to 15 minutes longer until golden brown
- 11
Cool 2 to 3 hours before serving
- 12
Drizzle with caramel topping
Tips
Press the Bisquick crust firmly and evenly to prevent gaps that could cause filling to leak through during baking.
Cover the pie with foil after initial baking to prevent the streusel from over-browning while the crust finishes cooking.
Allow the full cooling time before slicing to let the filling set properly and prevent a runny consistency.
Good to Know
Cover and refrigerate up to 3 days. Serve chilled or return to room temperature.
Can be made 1 day ahead. Cover and store at room temperature.
Serve at room temperature or slightly warm with additional caramel drizzle.
Common Mistakes
Don't skip the cooling time or the filling will be runny when sliced.
Avoid over-mixing the streusel or it will become paste-like instead of crumbly.
Substitutions
use 4-5 apples, toss with 1/4 cup sugar and 1 tsp cinnamon
FAQ
Can I use a different pie plate size?
A 9-inch glass pie plate works best for proper cooking. Metal pans may cook faster, so check for doneness a few minutes earlier.
What if I don't have boiling water?
The hot water helps bind the Bisquick crust. You can microwave water for 1-2 minutes until boiling, or heat on stovetop.
How long will this pie keep?
Store covered at room temperature for 2 days or refrigerated for up to 4 days. The crust may soften slightly over time.