Dutch Caramel Apple Pie
A delicious twist on classic apple pie featuring tender apples coated in sweet caramel and topped with a crunchy Dutch crumble.
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.
Notes
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. Feel free to add nuts like pecans or walnuts to the crumble topping for added crunch.