Introduction

Dutch Caramel Apple Pie combines tender, spiced apples with a rich caramel sauce and a buttery crumble topping. This comforting dessert is perfect for cozy gatherings and makes every slice a delightful treat.

A slice of apple pie sits on a white plate, showing three main layers: a golden-brown crumbly crust at the bottom, a thick middle filled with soft, caramel-colored apple filling, and a crumbly brown topping with caramel sauce drizzled over it. On top of the pie is a round scoop of melting white vanilla ice cream with a smooth texture. A silver fork lies on the plate beside the slice. The background includes red apples and bottles with orange liquid, all placed on a wooden surface with a red and white checkered cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Make the pie dough following a classic recipe for perfect pie crust. Chill the dough, tightly wrapped in plastic wrap, in the fridge for at least two hours or overnight, or freeze for 30 minutes.
Step 2: Prepare the homemade caramel sauce. Use 1/3 cup for the apple filling and reserve the rest for serving.
Step 3: Roll out the chilled pie dough and transfer it to your pie pan. Freeze the crust uncovered for 15 minutes before filling to prevent sogginess. It’s fine to leave it in the freezer up to 30 minutes or move it to the fridge after 15 minutes.
Step 4: While the crust chills, prepare the filling. Peel, core, and slice the apples 1/4 inch thick. In a large bowl, combine the apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, allspice, and flour. Let the mixture sit for 10 minutes to draw out juices, then stir in the caramel.
Step 5: Make the Dutch crumble topping. Whisk together flour, oats, brown sugar, cinnamon, and salt. Cut the cold butter into cubes and use a pastry cutter to mix it into the dry ingredients until crumbly and well coated.
Step 6: To assemble, beat the egg for the wash. Remove the crust from the freezer and brush the edges with the egg wash. Sprinkle coarse sugar on the crust edges for extra crunch. Spoon the apple filling into the crust, leaving behind excess liquid if possible. Even if some liquid remains, it’s okay. Spread the crumble topping evenly over the filling. Place a baking sheet on a lower oven rack to catch drips.
Step 7: Bake the pie at 400°F (200°C) for 45-55 minutes. Around 25-30 minutes in, check the crust—if it browns too fast, cover the edges with foil or a pie shield. The pie is done when the filling bubbles, topping and crust are golden, and the apples are tender when tested with a fork.
Step 8: Let the pie cool at room temperature for 2-3 hours before slicing to allow the filling to set. Serve with extra caramel sauce for a decadent finish.
Step 9: Store leftovers covered in the fridge for up to 5 days. Rewarm slices in a 350°F (175°C) oven, loosely covered with foil, for 12-20 minutes until heated through.

Tips & Variations

Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a balanced flavor and texture.
Make the pie crust and caramel sauce a day ahead to save time on baking day.
Add chopped nuts like pecans or walnuts to the crumble topping for extra crunch.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.

Storage

Store the pie covered in the refrigerator for up to 5 days. To reheat, warm in a 350°F (175°C) oven, covered loosely with foil, for about 12-20 minutes until heated through. This keeps the crust crisp and filling warm.

How to Serve

A single slice of crumbly apple pie sits on a white plate, showing three main layers: a thick, light golden crust at the bottom, a juicy pale apple filling in the middle, and a crunchy, crumbly topping in a warm golden brown color with uneven texture. The entire slice is drizzled with shiny, rich caramel sauce that flows down the sides and pools slightly on the plate. A silver fork rests on the right side of the plate. The scene is set on a white marbled surface with a red-and-white checkered cloth in the background, creating a cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, pre-made pie crust can be a convenient substitute. For best results, choose a high-quality refrigerated crust and follow the freezing step before filling to help prevent a soggy bottom.

What apples work best for this pie?

Firm apples that hold their shape when baked, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady, work beautifully. Mixing tart and sweet varieties adds depth of flavor.