Dutch Caramel Apple Pie is a delightful twist on a classic favorite, bursting with tender apple slices coated in cinnamon and sugar, all wrapped up in a buttery, flaky crust. What makes this pie truly special is the gooey caramel sauce drizzled between layers and a crunchy streusel topping that adds just the right amount of sweet crunch. It’s like autumn comfort in every bite, combining soft, sweet apples with that rich caramel flavor every pie lover dreams of.
I absolutely love making this pie when the apple season is in full swing. The aroma that fills the kitchen as it bakes is seriously one of the best parts about fall for me. I usually use a mix of tart and sweet apples to get a nice balance in flavor, and the caramel adds a lovely richness that keeps everyone coming back for seconds. Plus, the streusel topping is so easy to put together – a little butter, sugar, and flour, and you’ve got a perfect crunchy finish.
My favorite way to serve this pie is warm with a scoop of vanilla ice cream melting on top. The ice cream cuts through the caramel’s sweetness and makes every forkful extra dreamy. If you’re sharing it with family or friends, make sure to let it cool just enough so all the gooey caramel isn’t too runny – that way, every slice holds together beautifully and looks as good as it tastes!
Key Ingredients & Substitutions
Apples: A mix of tart and sweet apples keeps the flavor balanced. Granny Smith adds tanginess, while Honeycrisp or Fuji bring sweetness. If you prefer, try Braeburn or Pink Lady for similar results.
Pie crust: This recipe uses a classic buttery crust. Unsalted butter cold from the fridge is best. For a quicker version, use store-bought pie dough, though homemade really shines here.
Dutch crumb topping: The oats add nice texture to the crumble, but you can leave them out and add chopped nuts like pecans for crunch. Butter must be cold to get that perfect crumbly texture.
Caramel sauce: Use store-bought for convenience or homemade if you want extra richness. If dairy-free, look for coconut-based caramel sauces or use a drizzle of maple syrup instead.
How Do You Make Sure the Pie Crust Stays Flaky and Doesn’t Get Soggy?
Keeping your crust flaky while baking a juicy apple pie can be tricky. Here’s how to nail it:
- Keep your butter and water very cold when making the dough to create pockets in the crust that bake into flakiness.
- Don’t overwork the dough; mix just until it comes together to avoid toughness.
- Par-bake the crust (aka blind baking) for 8-10 minutes before adding filling if you fear sogginess.
- Coat apple slices with cornstarch to soak up extra juices and prevent runny filling.
- Bake the pie on a lower oven rack to help the bottom crust cook fully.
These tips together help the crust stay beautifully crisp and flaky under that delicious apple-caramel mix.
Equipment You’ll Need
- 9-inch pie dish – the perfect size for this recipe and helps shape the crust nicely.
- Mixing bowls – you’ll want at least two for the crust, apple filling, and crumb topping.
- Pastry cutter or fork – helps cut cold butter into flour for that flaky crust texture.
- Rolling pin – makes rolling out the chilled dough easy and even.
- Baking sheet – to place under the pie and catch any drips while baking.
- Sharp knife or apple corer – for peeling, coring, and slicing apples neatly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the streusel topping for extra crunch and nuttiness.
- Mix in dried cranberries or raisins with the apple filling to add bursts of sweetness and chew.
- Stir a pinch of ground ginger or cardamom into the filling for a warm twist on the classic spice blend.
- Swap caramel drizzle for a generous dusting of cinnamon sugar if you want a lighter finish.
Dutch Caramel Apple Pie
Ingredients You’ll Need:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 6 to 7 medium apples (a mix of tart and sweet, such as Granny Smith and Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Dutch Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup old-fashioned rolled oats
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Caramel sauce (store-bought or homemade), to drizzle
- Vanilla ice cream, for serving
How Much Time Will You Need?
This pie takes about 20 minutes to prep, 1 hour to chill the dough, and around 50-60 minutes to bake. Then, let it cool for at least 2 hours so the filling sets nicely. Overall, set aside about 4 hours from start to finish, including chilling and cooling time.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes, and use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs with some pea-sized pieces. Slowly add ice water, 1 tablespoon at a time, and mix until the dough holds together when pressed. Shape it into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. Preheat the Oven:
Set your oven to 375°F (190°C) and let it warm up while you finish the next steps.
3. Make the Apple Filling:
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract until everything is well mixed and the apples are nicely coated.
4. Roll Out and Place the Pie Crust:
On a floured surface, roll out your chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing gently along the bottom and sides. Trim any dough that hangs over the edges.
5. Prepare the Dutch Crumb Topping:
Mix together the flour, brown sugar, rolled oats, cinnamon, and salt in a medium bowl. Cut the cold butter into the mixture with a pastry cutter or your fingers until it looks crumbly.
6. Assemble the Pie:
Pour the apple filling evenly into the crust. Then, sprinkle the crumb topping over the apples to cover fully.
7. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes, until the topping is golden and filling bubbly. If it browns too fast, cover loosely with foil.
8. Cool and Serve:
Let the pie cool for at least 2 hours to set. Before serving, drizzle warm caramel sauce over each slice and top with vanilla ice cream for an extra special treat.
Can I Use Frozen Apples for This Pie?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture making the pie soggy. Pat them dry with paper towels before mixing with the other filling ingredients.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance. Keep it tightly wrapped and chilled in the fridge until you’re ready to roll it out and assemble your pie.
How Should I Store Leftover Pie?
Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven before serving.
What’s the Best Way to Keep the Crumb Topping Crunchy?
To maintain that perfect crunch, wait to add the caramel drizzle until just before serving. Also, store leftover pie uncovered in the fridge overnight to help preserve the crispiness of the topping.
