Dutch Caramel Apple Pie
Dutch Caramel Apple Pie is a sweet and cozy treat that combines tender, spiced apples with a buttery, crumbly streusel topping and silky caramel drizzled all over. It’s like fall…
Tip: save now, cook later.Dutch Caramel Apple Pie is a sweet and cozy treat that combines tender, spiced apples with a buttery, crumbly streusel topping and silky caramel drizzled all over. It’s like fall wrapped up in a pie, with that perfect mix of soft fruit and crunchy topping that makes every bite delightful.
I love making this pie when the weather turns cooler because the smell of cinnamon and caramel wafting through the kitchen feels like a big warm hug. One little tip I have is to use a tart apple variety so the sweetness of the caramel doesn’t overpower the pie—it keeps everything balanced and fresh.
Serving this pie warm with a scoop of vanilla ice cream is my favorite way to enjoy it; the cold ice cream melts into the caramel and apples, making each bite extra special. It’s the kind of dessert that always gets friends and family reaching for seconds, and I guarantee it’ll be a favorite at any gathering.
Key Ingredients & Substitutions
Apples: Tart varieties like Granny Smith work best. They balance the sweetness of the caramel and keep the filling from being too sweet. You can also try Honeycrisp or Braeburn for a slightly softer texture.
Pie Crust: Using cold, unsalted butter in the crust helps create a flaky texture. If you’re short on time, store-bought pie dough is a convenient option that still tastes great.
Dutch Topping: Chopped nuts add a nice crunch, but if you have a nut allergy, just use extra brown sugar and butter for a simple crumb topping.
Caramel Drizzle: Brown sugar, butter, and cream make a quick caramel sauce. For a dairy-free version, substitute coconut cream for heavy cream and use a vegan butter alternative.
How Can I Get the Perfect Crunchy Dutch Topping?
The Dutch topping is key to this pie’s texture. Here’s how to get it crumbly and golden:
- Keep the butter cold until mixing. Cold butter makes the topping tender and crumbly.
- Use your fingers or a pastry cutter to mix butter into the flour, sugar, and nuts. Stop when pea-sized bits form—some chunks add great texture.
- Sprinkle the topping evenly over the apples before baking. This helps it bake into a crisp, golden layer.
- If you notice edges browning too fast, loosely cover with foil halfway through baking to prevent burning.
Equipment You’ll Need
- 9-inch pie dish – perfectly sized for this pie and helps the crust bake evenly.
- Mixing bowls – you’ll need a few to mix the crust, filling, and topping separately.
- Pastry cutter or fork – makes cutting butter into flour quick and easy for the crust and topping.
- Rolling pin – helps roll out the pie dough evenly without sticking.
- Small saucepan – for making the smooth caramel drizzle.
- Measuring cups and spoons – to get precise amounts of ingredients for best results.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds in the topping for a different nutty flavor and crunch.
- Add a pinch of ground ginger or cloves to the filling for a warm spice twist that complements cinnamon.
- Stir in raisins or dried cranberries with the apples to add natural sweetness and a chewy texture.
- Use a mix of tart and sweet apples for a balanced, multi-layered flavor.
Dutch Caramel Apple Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 3–4 tablespoons ice water
For the Filling:
- 6–7 medium tart apples (such as Granny Smith), peeled, cored, sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
For the Dutch Topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
For the Caramel Drizzle:
- 3/4 cup packed light brown sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Optional for Serving:
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This pie will take about 30 minutes to prepare and chill the crust, around 10 minutes to assemble, and 50 to 60 minutes to bake. Including cooling time and making caramel, plan for about 1 hour and 45 minutes total before serving.
Step-by-Step Instructions:
1. Prepare the Pie Crust:
In a large bowl, mix the flour and salt. Cut the cold butter into the flour using a pastry cutter or your fingers until the mix looks like coarse crumbs. Add ice water, one tablespoon at a time, mixing gently until the dough just holds together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
2. Make the Apple Filling:
In a big bowl, combine the sliced apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and flour. Toss everything until the apples are well coated. Set this mixture aside while you prepare the other parts.
3. Prepare the Dutch Topping:
Mix flour, brown sugar, chopped nuts, cinnamon, and salt in a medium bowl. Add the cold butter pieces and cut them into the mixture with a pastry cutter or your fingers until it becomes crumbly with some small chunks. Keep this topping ready.
4. Roll Out the Crust:
On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it into a 9-inch pie plate, pressing it gently into the bottom and sides. Trim off any extra dough around the edges.
5. Assemble the Pie:
Pour the apple filling evenly into the crust. Then spread the Dutch topping evenly over the apples.
6. Bake the Pie:
Preheat your oven to 375°F (190°C). Bake the pie on the middle rack for 50 to 60 minutes until the topping is golden brown and the apples are tender. If the crust edges brown too fast, cover them loosely with foil halfway through baking.
7. Make the Caramel Drizzle:
While the pie bakes, make the caramel sauce. In a small saucepan over medium heat, melt the butter with the brown sugar. Stir in the heavy cream and bring it all to a boil. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract. Let it cool just a bit before using.
8. Serve and Enjoy:
Once the pie has cooled slightly but is still warm, drizzle the caramel sauce over the top. Serve with a scoop of vanilla ice cream or whipped cream for an extra special touch. Enjoy every flaky, sweet, and crunchy bite!
Can I Use Frozen Apples for the Pie Filling?
Yes, but make sure to thaw and drain them well to avoid a soggy pie. Pat the thawed apples dry with paper towels before mixing with the sugars and spices.
How Can I Prevent the Pie Crust from Getting Soggy?
Blind bake the crust for 10 minutes before adding the filling, or sprinkle a thin layer of breadcrumbs or crushed graham crackers on the crust to absorb excess juice.
Can I Make the Pie Ahead of Time?
Absolutely! Bake the pie completely, then cool and cover it tightly. Store it in the fridge for up to 3 days. Reheat slices gently in the oven or microwave before serving.
What Can I Substitute for Nuts in the Dutch Topping?
If you have a nut allergy or prefer no nuts, simply omit them and add a bit more brown sugar and butter to keep the topping crumbly and delicious.