Dutch Caramel Apple Pie is a cozy mix of sweet apples, thick caramel, and a crunchy crumb topping all baked to golden perfection. The apples are tender and just the right amount of tart, while the caramel adds a rich sweetness that makes every bite special. The crumb topping gives it a wonderful texture that balances the soft fruit and buttery crust beautifully.
I love making this pie when the weather starts to cool down because it fills the house with the best smells of cinnamon, brown sugar, and baked apples. My favorite tip is to let the pie cool a bit before serving—this way, the caramel sets just right and you don’t lose any of that gooey goodness when you cut into it.
Serving it warm with a scoop of vanilla ice cream is my go-to, and it never fails to get big smiles all around the table. Dutch Caramel Apple Pie feels like a hug on a plate, making it perfect for family dinners or friendly gatherings. It’s one of those recipes that keeps people coming back for seconds and asking for the recipe!
Key Ingredients & Substitutions
Apples: I love mixing Granny Smith with Honeycrisp for tartness and sweetness. If you want a softer pie, try Fuji or Gala. Avoid very mushy apples to keep some bite.
Butter: Use cold unsalted butter for both crust and crumb topping. It helps create that flaky crust and crunchy topping. You can swap with vegan butter for dairy-free options.
Brown Sugar: Adds warmth to both filling and topping. If you prefer less sweetness, you can reduce it slightly or try coconut sugar for a deeper flavor.
Caramel Sauce: Homemade caramel gives this pie its rich, buttery finish. If you’re short on time, store-bought caramel sauce works too—but homemade tastes best.
How Do You Make the Perfect Crumb Topping That Stays Crunchy?
The crumb topping is key for texture contrast. Here’s how to get it just right:
- Use cold butter cut into the dry ingredients until you get coarse crumbs—some pea-sized pieces are good.
- Add oats for a bit of chew and extra texture, but they’re optional.
- Sprinkle evenly over the filling—don’t press it down, so it stays light and crumbly.
- Bake on a sheet pan to catch spills and help the bottom crust bake evenly.
- Watch for a golden brown color—it means the topping is beautifully toasted and crunchy.
Equipment You’ll Need
- 9-inch pie dish – perfect size to hold all the apple filling and crumb topping evenly.
- Mixing bowls – you’ll need a few for the crust, filling, and crumb topping to keep things organized.
- Pastry cutter or fork – helps you cut cold butter into flour quickly for a flaky crust and crumb topping.
- Rolling pin – makes rolling out the dough smooth and even.
- Medium saucepan – essential for making the caramel sauce without burning sugar.
- Baking sheet – place your pie on it to catch drips and help bake the crust evenly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crumb topping for extra crunch and a nutty flavor.
- Mix in dried cranberries or raisins with the apples for a pop of tart sweetness.
- Swap some of the cinnamon with ground ginger or cardamom for a warm, spicy twist.
- Use pears instead of apples for a softer, sweeter filling that pairs nicely with caramel.
Dutch Caramel Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 to 5 tbsp ice water
For the Apple Filling:
- 6 to 7 cups apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1/4 tsp salt
For the Dutch Crumb Topping:
- 3/4 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup rolled oats (optional for extra texture)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
For the Caramel Drizzle:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- Pinch of salt
For Serving:
- Vanilla ice cream (optional)
Time Needed
Plan for about 20 minutes to prepare your ingredients and dough, 1 hour for pie dough chilling, plus 50-60 minutes baking time. Let the pie cool for at least 30 minutes before serving. Overall, around 2.5 to 3 hours from start to serving, including resting time.
Step-by-Step Instructions:
1. Make the Pie Crust:
In a mixing bowl, whisk together the flour and salt. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough starts to come together. Form it into a disk, wrap in plastic, and chill in the fridge for at least 1 hour.
2. Prepare the Apple Filling:
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, flour, lemon juice, and salt. Make sure all the apples are evenly coated. Set the mixture aside while you prepare the remaining parts.
3. Preheat the Oven and Roll Out Dough:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges and flute or crimp to your liking.
4. Make the Dutch Crumb Topping:
In a bowl, combine flour, brown sugar, oats (if using), cinnamon, and salt. Add the cold cubed butter and mix with fingers or a pastry cutter until you get coarse crumbs with some pea-sized pieces.
5. Assemble the Pie:
Pour the apple filling into the pie crust and spread it out evenly. Sprinkle the crumb topping generously over the apples without pressing down.
6. Bake the Pie:
Place the pie on a baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the topping turns golden brown and the apple filling is bubbling.
7. Prepare the Caramel Sauce:
While the pie bakes, melt the granulated sugar in a medium saucepan over medium heat, stirring occasionally. When it turns a deep amber color, carefully add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring (be careful as it will bubble). Cook for another 1-2 minutes until smooth. Remove from heat, add a pinch of salt, and let it cool slightly.
8. Serve and Enjoy:
Let the pie cool for at least 30 minutes before slicing to allow the filling to set. Serve each slice with a scoop of vanilla ice cream if you like, and drizzle generously with the caramel sauce. Enjoy the warm, cozy flavors!
Can I Use Frozen Apples for This Pie?
Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture that could make the pie soggy. Pat dry with paper towels before mixing with the sugar and spices.
How Do I Store Leftovers?
Store any leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven before serving.
Can I Make the Pie Ahead of Time?
Absolutely! You can prepare the pie crust and apple filling a day ahead. Assemble and bake it fresh when ready. The caramel sauce can also be made in advance and warmed slightly before drizzling.
What Can I Substitute for Heavy Cream in the Caramel Sauce?
You can use full-fat coconut milk or half-and-half as a dairy-free or lighter alternative, but the sauce may be slightly thinner. Just heat gently and stir well.
