Dutch Caramel Apple Pie with Crumb Topping

Why You'll Love This Recipe

Flavor - tart apples and warm spices paired with salted caramel sauce, sweet brown sugar, and buttery pie crust. For a sleeker version, try this apple crumble tart!

Texture - a flaky pie crust with a toothsome apple filling layer (no mushy apples here!) and a soft, yet slightly crispy topping with oats.

Crowd-pleaser - it's like an apple crisp and traditional apple pie combined, but adding in a sticky caramel component! It would be a perfect addition to thanksgiving dinner, or during the holiday season. This caramel apple pie is the kind of dessert that you'll be getting into at midnight or slicing up for breakfast...

Serve them alongside these pumpkin pie crumble bars, apple cider cookies, or go for the bar version of this dutch apple pie with some apple crisp bars.

Dutch Apple Pie vs. Apple Pie

The difference between an apple pie and dutch apple pie is the type of layer on top of the apple pie filling. The dutch version has a crumb (or streusel) topping, while a traditional apple pie has either a double crust pie (a full top crust) or lattice crust pie. However, both types typically have a flaky bottom crust.

• Homemade pie crust. Unsalted cold butter, flour, salt, and cold water for this flaky crust.
• Apples. Granny smith apples are a classic, but other tart baking apples such as pink lady, braeburn, or honey crisp are also the best apples to use.
• Spices. Ground cinnamon, nutmeg, and cloves.
• Homemade Caramel Sauce. Butter, sugar, heavy cream, and vanilla to make it homemade. The caramel can also be store-bought if you don't want to make it yourself (but you should give it a try)!
• Sugars. Brown and granulated sugars are needed for this recipe.
• Oats & Pecans. For the crumble topping; the nuts are optional.

See recipe card for full ingredients list and quantities.

Variations & Substitutions

• Ppie crust - a pre-made pie shell or frozen pie crust can also be used, but I suggest making it with the all-butter pie crust.
• Caramel - store-bought caramel can be used.
• Nuts - substitute almonds, walnuts, or pepitas in the streusel topping, or omit them completely.

How to Cut Apples for Apple Pie

To cut apples for apple pie, first, peel the apple completely, then cut it in half (through the stem). Remove the core by using a melon baller, spoon, or cut a wedge into the center with a sharp knife.

Slice the apples into ⅛-1/4" thick slices, going from stem side to bottom side, then add the apples into a bowl and toss with lemon juice to keep them from browning while you prepare the rest of the pie.

How to Make This Recipe

Before beginning: Make the pie crust, then make the caramel (see video below) while the pie crust is chilling in the fridge. Once ready, roll out the pie dough on a lightly floured surface, set the dough in the pie plate, crimp the edge of the crust, then place it in the fridge while preparing the apples.

One: Peel, core, and slice the apples, then toss them with the flour, spices, lemon juice, and sugar to combine.

Two: Layer the apple mixture into the pie dish, mounding up the apples in the center, then press down gently all over.

Hot tip! Take a bit of time to get the apples layered flat (get them into the sides, too!) and try to limit gaps between the apples.

Three: Pour the rich caramel sauce all over the top of the apples, drizzling it on evenly across the entire pie.

Four: Mix together the streusel topping with a fork, then sprinkle it onto the top of the pie. Bake until golden brown, and add the pecans (optional) in the last ten minutes of baking.

Hot tip! Try to keep the streusel "loose", leaving some slight holes when adding it to the pie. If it gets too compacted, the apples can steam too much and become mushy.

Allow the pie to cool completely before slicing, then add a caramel drizzle all over the top and add a scoop of vanilla ice cream!

Storage

Store the pie lightly covered with foil at room temperature for up to five days, or in the fridge for one week. Enjoy the pie cold, at room temperature, or slightly warmed by the slice in the microwave.

The entire pie can be reheated in a 375℉ oven for 5-7 minutes if you'd like it to be slightly warm.

Freezing

This pie can be frozen either baked, or unbaked. To freeze the pie after baking, place it in the fridge to firm up, then wrap the entire pie (with the pie plate) in plastic wrap followed by aluminum foil. Freeze the pie for up to three months. Unwrap it completely and thaw in the fridge, then move it to room temperature for one hour. Bake at 375℉ for 15 minutes to re-crisp the top of the pie.

To freeze the pie before baking, follow the same wrapping instructions as above and freeze for no more than six months. Unwrap the pie completely and allow it to stand in the fridge for one hour, then bake according to recipe instructions. For this method, you will likely need up to 15 minutes more bake time. Tenting the pie with foil is recommended.

Note: freezing pies in a glass pie dish can cause it to crack. It's best to do this in a disposable aluminum pan or metal pie plate.