Dutch Caramel Apple Pie

This Dutch caramel apple pie elevates the classic dessert to new heights with its perfect balance of flavors and textures. The tender, spiced apples are generously coated in rich salted caramel, creating a luscious filling that nestles inside a flaky all-butter crust. Topped with a buttery crumble instead of traditional pastry, this pie delivers both visual appeal and incredible taste in every bite. The crumb topping not only simplifies the process compared to managing a top crust but also provides a delightful textural contrast to the soft apples beneath.

I discovered this recipe years ago when hosting my first Thanksgiving dinner. Traditional double-crust pies always intimidated me, but I wanted something special for our dessert table. The combination of the Dutch crumble with caramel was such a hit that my mother-in-law actually requested the recipe—and she's normally the one handing down family recipes! Now it's become our signature holiday dessert, with everyone fighting over who gets to take home the leftover slice.

Ingredients You'll Need

• 5-6 Large Baking Apples: Choose a mix of varieties like Honeycrisp, Granny Smith, or Pink Lady for the best flavor and texture. Each variety brings different qualities - tart Granny Smiths balance the sweetness while Honeycrisps add juicy sweetness.
• Salted Caramel Sauce: Homemade delivers the richest flavor with buttery depth and a hint of salt that commercial versions often lack. The caramel both coats the apples and serves as a decadent finishing drizzle.
• All-Butter Pie Crust: A homemade crust with real butter creates those beautiful flaky layers that serve as the foundation for your pie. The buttery flavor complements the caramel perfectly.
• Rolled Oats: These add wonderful texture to the crumble topping and help it maintain structure during baking.
• Brown Sugar: The molasses notes in brown sugar enhance both the filling and topping with caramel-like undertones.
• Fall Spices: Cinnamon, nutmeg, and a touch of cloves warm the filling with familiar, comforting flavors that define a great apple pie.
• Lemon Juice: Just a splash brightens the apple flavor and prevents browning while balancing the overall sweetness.

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Step-by-Step Cooking Instructions

Prepare Your Perfect Pie Crust:

Begin with cold ingredients for the flakiest results. Cut cold butter into your flour mixture until you have pea-sized pieces scattered throughout. Add ice water just until the dough comes together—overworking leads to tough crust. After forming the dough into a disc, wrap it tightly in plastic and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to re-chill, which is essential for creating those beautiful, flaky layers. When rolling, work from the center outward, rotating frequently to maintain an even circle. Aim for about 1/8-inch thickness and a diameter that extends about 1.5 inches beyond your pie dish.

Create Luxurious Salted Caramel Sauce:

In a medium, heavy-bottomed saucepan, melt sugar over medium heat, watching carefully as it transforms from crystals to an amber liquid. This can take 5-7 minutes—patience is crucial as rushing leads to burning. Once the sugar has completely melted and turned a rich amber color, carefully add butter (it will bubble vigorously) and whisk until incorporated. Remove from heat, slowly pour in heavy cream while continuing to whisk (more bubbling will occur), then finish with a generous pinch of flaky sea salt. Allow to cool until just warm before incorporating with your apples—this prevents the heat from breaking down the apples prematurely.

Prepare Your Apple Filling:

Select a mix of apple varieties for the most complex flavor profile. Peel, core, and slice the apples to a uniform 1/4-inch thickness to ensure even cooking. In a large bowl, gently toss the apple slices with granulated sugar, brown sugar, flour, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of cloves. The flour will help thicken the juices released during baking, while the lemon brightens the flavor and prevents browning. Once the dry ingredients are evenly distributed, fold in about two-thirds of your cooled caramel sauce, ensuring each apple slice gets a light coating. The reserved caramel will be used for drizzling over the finished pie.

Craft the Perfect Crumble Topping:

In a medium bowl, combine flour, rolled oats, brown sugar, a pinch of salt, and cinnamon. The rolled oats are key for adding wonderful texture that contrasts with the soft apples. Cut cold butter into small cubes and incorporate it into the dry mixture using a pastry cutter or your fingertips. Work until the mixture resembles coarse crumbs with some larger butter pieces remaining—these create those irresistible crunchy clusters after baking. For extra richness, add a tiny splash of vanilla extract to the crumble mixture and toss to distribute.

Assemble Your Masterpiece:

Arrange your rolled pie crust in your pie dish, gently pressing it into the corners without stretching the dough (which causes shrinkage). Trim the excess dough, leaving about a 1-inch overhang, then fold this edge under itself and create your preferred decorative edge—crimping with your fingers or pressing with a fork creates a beautiful finish. Pour the caramel-coated apple filling into the prepared crust, mounding slightly higher in the center. Squeeze a handful of the crumble topping together to form larger clusters, then break it over the filling in various sizes for textural interest. Cover the entire surface generously—it may seem like a lot, but the topping will settle as it bakes.

Bake to Golden Perfection:

Before baking, brush the exposed crust edges with egg wash (one beaten egg with a splash of water) to achieve that picture-perfect golden shine. Place the pie on a baking sheet to catch any potential overflow. Begin baking in a preheated 425°F oven for 15 minutes to set the crust, then reduce the temperature to 350°F and continue baking for 45-50 minutes. The pie is done when the crumble topping is deeply golden, the caramel filling is bubbling around the edges, and a knife inserted into the center meets tender apples with just slight resistance. If the crust edges or topping browns too quickly, loosely cover those areas with foil.

Cool and Finish with Flair:

The hardest part: patience! Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial cooling period allows the filling to set properly so you get clean, picture-perfect slices rather than a runny filling. Just before serving, gently warm your reserved caramel sauce and drizzle it artfully over the entire pie or individual slices. For the ultimate indulgence, serve each slice with a scoop of vanilla ice cream and an additional drizzle of warm caramel sauce.

I once made this pie with only Granny Smith apples because that's what my grandmother always used. The pie was good but quite tart, requiring extra caramel to balance the flavor. My daughter suggested trying a mix of apples instead, and the improvement was remarkable! Now I always use at least two varieties—usually Honeycrisp for sweetness and juiciness alongside Granny Smith for tartness and structure. This simple change transformed our family recipe from good to absolutely unforgettable.

Perfect Texture Tips

Achieving the ideal texture in your Dutch caramel apple pie requires attention to a few key details. First, slice your apples consistently—too thick and they'll remain crunchy, too thin and they'll turn to mush. When making the crumble topping, don't overmix; those varying sizes of butter create different textures in the finished crumble. Finally, the cooling time isn't just for setting the filling; it also allows the bottom crust to absorb some moisture and firm up, preventing the dreaded "soggy bottom."

Seasonal Variations

While this pie shines during fall apple season, you can adapt it throughout the year. In late summer, try adding a handful of blackberries to the apple filling for beautiful color contrast and berry sweetness. During winter holidays, incorporate a tablespoon of bourbon into your caramel sauce for sophisticated warmth. Spring brings the option to add a touch of fresh lemon zest to brighten the filling, while summer allows for pairing with fresh herb ice cream like basil or thyme for an unexpected complement.

Make-Ahead Instructions

This pie works beautifully as a make-ahead dessert. You can prepare the components separately—make the crust and keep it refrigerated for up to 3 days or frozen for 3 months; prepare the caramel sauce up to 2 weeks ahead and store refrigerated; mix the dry ingredients for the crumble and refrigerate with the butter already cut in. Alternatively, bake the entire pie a day in advance and store at room temperature, loosely covered. To refresh before serving, warm in a 300°F oven for 15-20 minutes.

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Complementary Pairings

While vanilla ice cream is the classic companion, consider other serving suggestions to elevate your pie experience. A dollop of lightly whipped cream infused with cinnamon creates a lovely contrast to the warm pie. For cheese lovers, a slice of sharp cheddar served alongside offers a savory counterpoint that's surprisingly delicious. For beverages, hot apple cider, coffee with a splash of bourbon, or a late-harvest Riesling all complement the caramel-apple flavors beautifully.

I've been baking this pie for holiday gatherings for over a decade now, and I've learned that it's all about the details. My first attempts were good but sometimes the bottom crust would get soggy or the filling would be too loose. Through countless experiments, I discovered that adding a light dusting of flour to the bottom crust before adding the filling helps create a barrier against moisture. I also started macerating the apples with sugar for about 30 minutes, then draining the excess liquid (which I reduce on the stovetop and add back to the filling) for a more concentrated flavor without sogginess. These little tweaks might seem fussy, but they've earned me the title of "pie master" in my family—a crown I wear with pride every Thanksgiving!

Recipe Tips & Questions

→ What are the best apples to use for this pie?

A mix of firm baking apples works best. Try combining tart Granny Smith with sweet Honeycrisp for a balanced flavor. Avoid soft apples like McIntosh which become mushy.

→ Can I make this pie ahead of time?

Yes! You can make the entire pie 1-2 days ahead, let it cool completely, cover with foil, and refrigerate. Rewarm at 350°F for 12-20 minutes before serving.

→ What's the difference between Dutch apple pie and regular apple pie?

Dutch apple pie has a crumb or streusel topping instead of a second layer of pie crust, making it easier to prepare while adding delicious texture.

→ Can I use store-bought caramel sauce?

While homemade has the best flavor, you can substitute store-bought caramel sauce in a pinch. Look for one made with real butter and cream.

→ How do I know when the pie is fully baked?

The pie is done when the filling is bubbling, the topping is golden brown, and a fork slides easily through the apples. If needed, add a few more minutes of baking time.