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Dutch Caramel Apple Pie – Homemade Recipe

Dutch caramel apple pie pairs tart Granny Smith apples with warm caramel in a flaky homemade crust. A buttery crumb topping turns golden as the filling bubbles, and more caramel is drizzled over the cooled pie.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling and cooling 4 hours
Total Time 5 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2.5 cup all-purpose flour divided (1 1/4 cups for the crust, 1/4 cup for the filling, and 1 cup for the topping)
  • 1 cup unsalted butter divided (1/2 cup cold for the crust and 1/2 cup cold for the topping)
  • 1 tsp fine salt divided (1/2 teaspoon for the crust, 1/4 teaspoon for the filling, and 1/4 teaspoon for the topping)
  • 3 tbsp ice water
For the caramel sauce
  • 4 oz caramels soft, unwrapped
  • 2 tbsp heavy cream
For the filling
  • 3 lb Granny Smith apples peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
For the topping
  • 0.5 cup light brown sugar packed

Equipment

  • 1 9-inch deep-dish pie plate
  • 1 small saucepan
  • 1 rimmed baking sheet

Method
 

Make the crust
  1. Set aside 1/4 cup flour and 1/4 teaspoon salt for the filling, and 1 cup flour, 1/2 cup butter, and 1/4 teaspoon salt for the topping.
  2. Whisk 1 1/4 cups flour with 1/2 teaspoon salt.
  3. Cut in 1/2 cup cold butter until the pieces are pea-size.
  4. Sprinkle the ice water over the mixture and toss until the dough holds together when pressed.
  5. Shape the dough into a disk, wrap, and refrigerate for 1 hour.
  6. Roll the dough between sheets of parchment into a 12-inch round.
  7. Fit the dough into a 9-inch deep-dish pie plate, then trim and crimp the edge.
  8. Refrigerate the crust while you prepare the filling.
Make the caramel sauce
  1. Melt the caramels with the heavy cream in a small saucepan over low heat, stirring often until smooth.
  2. Keep the sauce warm.
Make the topping
  1. Combine the reserved 1 cup flour, 1/2 cup cold butter, 1/4 teaspoon salt, and brown sugar.
  2. Rub the butter into the mixture until coarse crumbs form.
  3. Refrigerate the topping.
Prepare the filling
  1. Toss the apples with the lemon juice.
  2. Add the reserved 1/4 cup flour and 1/4 teaspoon salt, the cinnamon, and nutmeg, and toss to coat.
  3. Stir 1/4 cup warm caramel sauce into the apples.
Assemble and bake
  1. Heat the oven to 425°F with a rimmed baking sheet on the center rack.
  2. Spoon the apples into the chilled crust, mounding them in the center.
  3. Scatter the topping evenly over the apples.
  4. Set the pie on the hot baking sheet and bake for 20 minutes.
  5. Reduce the oven to 350°F and bake for 45 to 55 minutes, until the topping is golden and the filling bubbles.
  6. Loosely tent with foil if the topping browns too quickly.
  7. Cool the pie on a rack for at least 3 hours.
  8. Gently warm the remaining caramel sauce over low heat until pourable, then drizzle it over the pie.

Notes

Keep the topping cold until assembling for a crisp crumb texture. Refrigerate the covered pie for up to 4 days; baked pie can be frozen for up to 2 months. For a dairy-free swap, use plant-based butter, dairy-free cream, and dairy-free caramels.