Dutch Caramel Apple Pie is a delicious twist on the traditional apple pie. This pie features a rich and buttery crumb topping, complemented by the sweetness of caramel and the tartness of fresh apples. Whether you’re celebrating a holiday or just craving a comforting dessert, this pie will surely delight everyone at your table.
Why Make This Recipe
This recipe is perfect for anyone who loves the classic flavors of apple pie but wants to add a unique touch. The combination of caramel and spices gives the pie an irresistible flavor. Plus, the crumble topping adds a delightful texture that complements the soft apples. Making this pie is a satisfying baking project that fills your home with the warm, inviting scent of cinnamon and baked apples.
How to Make Dutch Caramel Apple Pie
Creating the perfect Dutch Caramel Apple Pie involves a few straightforward steps. Here’s how to bring this delicious dessert to life.
Ingredients
- For the Pie Crust:
- 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 1/2 tsp salt
- 1/2 tbsp granulated sugar
- 9 tbsp cold, salted butter, cubed (127 grams)
- 4-6 tbsp ice cold water
- For the Caramel:
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 1/2 cup + 1 tbsp heavy cream (135 grams)
- Pinch of flaky sea salt
- For the Apple Filling:
- 8 cups apples, peeled and sliced 1/4″ thick (about 5-6 large apples – 846 grams of slices)
- 1 tbsp lemon juice
- 1/3 cup granulated sugar (70 grams)
- 1/3 cup light brown sugar, packed (73 grams)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/3 cup all-purpose flour (43 grams)
- 1/3 cup salted caramel sauce (reserve from above)
- For the Dutch Crumble Topping:
- 1 cup all-purpose flour (130 grams)
- 1 cup old-fashioned whole rolled oats (100 grams)
- 2/3 cup light brown sugar, packed (146 grams)
- 1/4 tsp cinnamon
- Pinch of salt
- 1/2 cup cold, salted butter (113 grams)
- 1 egg (for egg wash)
- Coarse sugar (for topping)
Directions
- Make the Pie Dough: Prepare the pie dough as described in my post on How to Make Perfect Pie Crust. Chill the dough in the fridge for at least two hours, or overnight, or in the freezer for 30 minutes.
- Make the Caramel: Follow my Homemade Caramel Sauce recipe. Use 1/3 cup of caramel in the apple filling and save the rest for serving.
- Roll Pie Dough Out + Transfer to Pan: Roll out the dough and transfer it to your pan. Freeze the crust for 15 minutes.
- Make the Filling: While the dough is in the freezer, preheat your oven to 400°F (200°C). Prepare the apples, then mix all filling ingredients in a bowl, except for the caramel. Let it sit for 10 minutes, then stir in the caramel.
- Make the Dutch Crumble Topping: In a large bowl, whisk together all topping ingredients except the butter. Cut in cold butter until the mixture is crumbly.
- Assemble Pie: Beat the egg and brush it over the crust edges. Fill the crust with the apple mixture and sprinkle the crumble topping on top.
- Bake: Place a baking sheet in the oven to catch drips and bake for 45-55 minutes. Check for doneness by ensuring the apples are tender.
- Serve + Store: Let the pie cool for 2-3 hours before serving. Enjoy it with extra caramel sauce! Leftovers can be stored in the fridge for up to 5 days.
- Make Ahead Tips: You can prepare the crust ahead of time and store it for later use.
How to Serve Dutch Caramel Apple Pie
Slice the pie into wedges and serve it warm or at room temperature. Drizzle extra caramel sauce on top for an added touch of sweetness. A scoop of vanilla ice cream on the side pairs perfectly with the warm pie.
How to Store Dutch Caramel Apple Pie
Leftover pie can be covered and kept in the refrigerator for up to 5 days. Make sure to store it tightly to keep it fresh.
Tips to Make Dutch Caramel Apple Pie
- Use a mix of sweet and tart apples for a more complex flavor. Honeycrisp and Granny Smith work well together.
- Ensure your butter is very cold when making the pie dough for a flakier crust.
- If the topping starts to brown too quickly, cover it lightly with foil during baking.
Variation
You can add nuts like pecans or walnuts to the crumb topping for extra crunch. Alternatively, try different spices like cardamom or ginger for a different flavor.
FAQs
- Can I use store-bought pie crust? Yes, you can use a store-bought pie crust to save time.
- What types of apples are best for this pie? A mix of sweet and tart apples like Honeycrisp and Granny Smith works best for great flavor.
- Can I make this pie ahead of time? Yes, you can prepare the pie a day in advance and rewarm it before serving. Just store it covered in the fridge.
Enjoy making your Dutch Caramel Apple Pie, and happy baking!
Dutch Caramel Apple Pie
This delicious twist on traditional apple pie features a rich crumb topping, caramel sweetness, and tart fresh apples.
Ingredients
For the Pie Crust
- 1.5 cups 1 and 1/2 cups all-purpose flour, spooned & leveled (195 grams)
- 0.5 tsp 1/2 tsp salt
- 0.5 tbsp 1/2 tbsp granulated sugar
- 9 tbsp 9 tbsp cold, salted butter, cubed (127 grams)
- 4-6 tbsp 4-6 tbsp ice cold water
For the Caramel
- 1 cup 1 cup granulated sugar (210 grams)
- 6 tbsp 6 tbsp salted butter, cubed (85 grams)
- 0.5 cups 1/2 cup + 1 tbsp heavy cream (135 grams)
- 1 pinch Pinch of flaky sea salt
For the Apple Filling
- 8 cups 8 cups apples, peeled and sliced 1/4 inch thick (about 5-6 large apples, 846 grams of slices)
- 1 tbsp 1 tbsp lemon juice
- 0.33 cup 1/3 cup granulated sugar (70 grams)
- 0.33 cup 1/3 cup light brown sugar, packed (73 grams)
- 2 tsp 2 tsp cinnamon
- 1 tsp 1 tsp nutmeg
- 0.25 tsp 1/4 tsp cloves
- 0.25 tsp 1/4 tsp salt
- 0.125 tsp 1/8 tsp allspice
- 0.33 cup 1/3 cup all-purpose flour (43 grams)
- 0.33 cup 1/3 cup salted caramel sauce (reserve from above)
For the Dutch Crumble Topping
- 1 cup 1 cup all-purpose flour (130 grams)
- 1 cup 1 cup old-fashioned whole rolled oats (100 grams)
- 0.67 cup 2/3 cup light brown sugar, packed (146 grams)
- 0.25 tsp 1/4 tsp cinnamon
- 1 pinch Pinch of salt
- 0.5 cup 1/2 cup cold, salted butter (113 grams)
- 1 egg 1 egg (for egg wash)
- Coarse sugar (for topping)
Instructions
Make the Pie Dough
- Prepare the pie dough as described in my post on How to Make Perfect Pie Crust. Chill the dough in the fridge for at least two hours, or overnight, or in the freezer for 30 minutes.
Make the Caramel
- Follow my Homemade Caramel Sauce recipe. Use 1/3 cup of caramel in the apple filling and save the rest for serving.
Roll Pie Dough Out + Transfer to Pan
- Roll out the dough and transfer it to your pan. Freeze the crust for 15 minutes.
Make the Filling
- While the dough is in the freezer, preheat your oven to 400°F (200°C). Prepare the apples, then mix all filling ingredients in a bowl, except for the caramel. Let it sit for 10 minutes, then stir in the caramel.
Make the Dutch Crumble Topping
- In a large bowl, whisk together all topping ingredients except the butter. Cut in cold butter until the mixture is crumbly.
Assemble Pie
- Beat the egg and brush it over the crust edges. Fill the crust with the apple mixture and sprinkle the crumble topping on top.
Bake
- Place a baking sheet in the oven to catch drips and bake for 45-55 minutes. Check for doneness by ensuring the apples are tender.
Serve + Store
- Let the pie cool for 2-3 hours before serving. Enjoy it with extra caramel sauce! Leftovers can be stored in the fridge for up to 5 days.
Notes
Use a mix of sweet and tart apples for a more complex flavor. Honeycrisp and Granny Smith work well together. Ensure your butter is very cold when making the pie dough for a flakier crust. If the topping starts to brown too quickly, cover it lightly with foil during baking.
