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Dutch Caramel Apple Pie Recipe

★★★★★

4.9 from 258 reviews
  • Author: Harper
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings 1x

Description

A delicious Dutch Caramel Apple Pie featuring a flaky homemade pie crust filled with a spiced apple and caramel mixture, topped with a sweet, crumbly Dutch topping. This pie combines the warmth of cinnamon, nutmeg, and cloves with rich salted caramel, creating an indulgent dessert perfect for fall or any special occasion.

Ingredients

Scale

Pie Dough

  • 1 1/2 cups all-purpose flour (195 grams), spooned & leveled or weighed out
  • 1/2 tsp salt
  • 1/2 tbsp granulated sugar
  • 9 tbsp cold, salted butter, cubed (127 grams)
  • 4–6 tbsp ice cold water

Caramel Sauce

  • 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

Apple Filling

  • 8 cups apples, peeled and sliced 1/4″ thick (about 5–6 large apples – 846 grams)
  • 1 tbsp lemon juice
  • 1/3 cup granulated sugar (70 grams)
  • 1/3 cup light brown sugar, packed (73 grams)
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/8 tsp ground allspice
  • 1/3 cup all-purpose flour (43 grams)
  • 1/3 cup salted caramel sauce (from above)

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 ground cinnamon
  • Pinch of salt
  • 1/2 cup cold, salted butter (113 grams)

Additional

  • 1 egg (for egg wash)
  • Coarse sugar (for topping)

Instructions

  1. Make the Pie Dough: Prepare the pie dough following the method for a perfect pie crust, ensuring the butter is cold and the dough is not overworked. Wrap tightly in plastic wrap and chill in the fridge for at least two hours or overnight, or freeze for 30 minutes.
  2. Make the Caramel Sauce: Prepare the homemade caramel sauce separately by melting sugar until amber, adding butter and cream, and seasoning with flaky sea salt. Reserve 1/3 cup for the apple filling and save the rest for serving.
  3. Roll Out and Transfer Pie Dough: Roll out the chilled pie dough and place it into a pie pan according to your perfect pie crust technique. Freeze the pie crust without any filling for 15-30 minutes before adding the filling and topping.
  4. Prepare the Filling: Rinse, peel, core, and slice the apples 1/4″ thick. In a large bowl, combine the apples with lemon juice, granulated sugar, light brown sugar, cinnamon, nutmeg, cloves, salt, allspice, and flour. Let sit for 10 minutes to allow the apples to release juices, then fold in the reserved caramel sauce.
  5. Make the Dutch Crumble Topping: Whisk together the flour, oats, light brown sugar, cinnamon, and salt. Cut the cold butter into cubes and use a pastry cutter to work it into the flour mixture until crumbly with flour-coated butter pieces.
  6. Assemble the Pie: Beat the egg and brush the edges of the frozen pie crust with egg wash. Sprinkle raw coarse sugar over the edges. Spoon the apple filling into the crust, leaving excessive liquid behind if desired. Evenly sprinkle the Dutch crumble topping over the filling. Place a baking sheet on a lower oven rack to catch drips.
  7. Bake the Pie: Preheat the oven to 400°F (205°C). Bake the pie for 45-55 minutes, checking around 25-30 minutes. If the crust browns too quickly, cover edges with foil or a pie shield. The pie is done when the filling bubbles, topping and crust are golden, and apples are tender (test by piercing with a fork).
  8. Cool and Serve: Let the pie cool at room temperature for 2-3 hours before slicing. Serve warm or at room temp with extra caramel sauce drizzled on top. Store leftovers covered in the refrigerator for up to 5 days.
  9. Make Ahead Tips: Pie dough can be prepared up to 3 days ahead refrigerated or frozen for 2 months. Bake the pie ahead of time, cool completely, cover, and refrigerate. Reheat in a 350°F oven for 12-20 minutes covered with foil before serving.

Notes

  • Choose firm apples like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor.
  • Allow the filling to sit before adding caramel to draw out natural apple juices.
  • Freezing the crust before filling helps prevent a soggy bottom.
  • Use a pie shield or foil to protect the crust edges from overbrowning during baking.
  • Leftover caramel sauce is perfect for drizzling on slices of pie or ice cream.
  • The pie can be served warm with ice cream or whipped cream for an indulgent dessert.
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Dutch caramel apple pie, caramel apple pie, homemade pie crust, Dutch crumble topping, fall desserts, autumn pie, apple pie recipe, caramel sauce pie

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Find it online: https://harperellington.com/dutch-caramel-apple-pie-recipe/