Dutch Caramel Apple Pie is a delicious twist on the classic apple pie. This dessert features tender apples coated in sweet caramel, topped with a crumbly mixture that adds a delightful crunch. It’s perfect for any occasion, especially during the fall when apples are in season. Not only does it look appealing, but the combination of flavors will also have your friends and family coming back for seconds!
Why Make This Recipe
If you love the flavors of caramel and apples, this pie is a must-try. It combines gooey caramel goodness with fresh apples to create a rich and satisfying dessert. The Dutch crumble topping adds texture and makes every bite exciting. Additionally, making this pie from scratch allows you to control the ingredients and customize it to your liking. Impress your guests and bring smiles to the table with this scrumptious pie!
How to Make Dutch Caramel Apple Pie
Ingredients:
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out (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
- 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
- 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 (recipe linked below)
- 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: Follow the recipe in my post on How to Make Perfect Pie Crust. Chill the pie dough in the fridge for at least two hours (or overnight), or in the freezer for 30 minutes.
- Make the Caramel: Prepare my Homemade Caramel Sauce. Use 1/3 cup of caramel in the apple filling and reserve the remaining for serving.
- Roll Pie Dough Out + Transfer to Pan: Follow the steps in the “Perfect Pie Crust” post through Step 7. Freeze the pie crust for 15 minutes before adding the filling and baking.
- Make the Filling: While the crust is freezing, preheat the oven to 400°F (200°C). Peel, core, and slice the apples into 1/4″ thick slices. In a large mixing bowl, combine all filling ingredients except for the caramel. Let the mixture sit for 10 minutes, then stir in the caramel.
- Make the Dutch Crumble Topping: Whisk together all topping ingredients except for the butter. Cut the cold butter into the flour mixture with a pastry cutter until crumbly and coated.
- Assemble Pie: Beat the egg in a small bowl. Brush the egg wash over the crust edges and sprinkle with coarse sugar. Spoon the apple mixture into the pie crust and cover with the crumble topping. Place a baking sheet on a lower oven rack to catch drips.
- Bake: Bake for 45-55 minutes, checking at 25-30 minutes to prevent over-browning. Cover with foil if necessary. The pie is done when the filling is bubbly and the topping is golden brown.
- Serve + Store: Allow the pie to cool at room temperature for 2-3 hours before slicing. Serve with extra caramel sauce. Store leftovers in the fridge for up to 5 days.
- Make Ahead Tips: The pie crust can be made ahead of time. Store in the fridge for 3 days or in the freezer for 2 months. For a freshly baked pie, cover it with foil and refrigerate after baking; rewarm in the oven at 350°F for 12-20 minutes.
How to Serve Dutch Caramel Apple Pie
Serve the pie warm or at room temperature. Drizzle with extra caramel sauce and add a scoop of vanilla ice cream for an extra treat. Cut into slices and enjoy this delightful dessert with your loved ones.
How to Store Dutch Caramel Apple Pie
Store any leftover pie in the refrigerator, covered to maintain freshness. It can be kept for up to five days. If you want to reheat it, do so in a preheated oven at 350°F for about 12-20 minutes.
Tips to Make Dutch Caramel Apple Pie
- For a flaky crust, ensure your butter is cold when making the pie dough.
- Use a mix of apple varieties for a more complex flavor.
- Don’t skip the resting time for the pie filling; it helps release the apple juices and enhances the flavor.
- If the topping is browning too quickly, cover the pie loosely with foil to avoid burning.
Variation
Feel free to add nuts like pecans or walnuts to the crumble topping for added crunch. You can also substitute different types of pie filling, like berries, for a fruity twist.
FAQs
Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel sauce works well, but homemade caramel adds a richer flavor to the pie.
Q: What types of apples are best for this pie?
A: Granny Smith, Honeycrisp, and Fuji apples are great choices for a balanced flavor and texture.
Q: Can I freeze the pie?
A: Yes, you can freeze the unbaked pie. Just wrap it tightly in plastic wrap and aluminum foil before freezing. Bake it directly from the freezer; just add a few extra minutes to the cooking time.
Dutch Caramel Apple Pie
Ingredients
For the Pie Crust
- 1.5 cups all-purpose flour, spooned & leveled or weighed out (195 grams) Use spooned & leveled flour for best results.
- 0.5 tsp salt
- 0.5 tbsp granulated sugar
- 9 tbsp cold, salted butter, cubed (127 grams) Ensure the butter is cold for a flaky crust.
- 4-6 tbsp ice cold water
For the Caramel Filling
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 0.5 cup heavy cream (135 grams) Plus an additional 1 tbsp.
- pinch flaky sea salt
- 8 cups apples, peeled and sliced 1/4″ thick (about 5-6 large apples – 846 grams of slices) Granny Smith, Honeycrisp, or Fuji apples are recommended.
- 1 tbsp lemon juice
- ⅓ cup granulated sugar (70 grams)
- ⅓ cup light brown sugar, packed (73 grams)
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- ⅛ tsp allspice
- ⅓ cup all-purpose flour (43 grams)
- ⅓ cup salted caramel sauce Use 1/3 cup in the filling and reserve the remaining for serving.
For the Dutch Crumble Topping
- 1 cup all-purpose flour (130 grams)
- 1 cup old-fashioned whole rolled oats (100 grams)
- ⅔ cup light brown sugar, packed (146 grams)
- ¼ tsp cinnamon
- pinch salt
- ½ cup cold, salted butter (113 grams) Cut into the flour mixture to create a crumble.
For Assembly
- 1 egg for egg wash
- coarse sugar (for topping)
Instructions
Make the Pie Dough
- Follow the recipe in my post on How to Make Perfect Pie Crust. Chill the pie dough in the fridge for at least two hours (or overnight), or in the freezer for 30 minutes.
Make the Caramel
- Prepare my Homemade Caramel Sauce. Use 1/3 cup of caramel in the apple filling and reserve the remaining for serving.
Assemble the Pie
- Roll Pie Dough Out + Transfer to Pan: Follow the steps in the ‘Perfect Pie Crust’ post through Step 7. Freeze the pie crust for 15 minutes before adding the filling and baking.
- Make the Filling: While the crust is freezing, preheat the oven to 400°F (200°C). Peel, core, and slice the apples into 1/4″ thick slices. In a large mixing bowl, combine all filling ingredients except for the caramel. Let the mixture sit for 10 minutes, then stir in the caramel.
- Make the Dutch Crumble Topping: Whisk together all topping ingredients except for the butter. Cut the cold butter into the flour mixture with a pastry cutter until crumbly and coated.
- Assemble Pie: Beat the egg in a small bowl. Brush the egg wash over the crust edges and sprinkle with coarse sugar. Spoon the apple mixture into the pie crust and cover with the crumble topping. Place a baking sheet on a lower oven rack to catch drips.
Bake
- Bake for 45-55 minutes, checking at 25-30 minutes to prevent over-browning. Cover with foil if necessary. The pie is done when the filling is bubbly and the topping is golden brown.
Serve + Store
- Allow the pie to cool at room temperature for 2-3 hours before slicing. Serve with extra caramel sauce. Store leftovers in the fridge for up to 5 days.
