Nothing beats a warm apple pie. This Caramel Dutch Apple Pie is baked with fresh caramel and finished with an extra caramel drizzle.
My classic Dutch apple pie is a favorite, and here I’ve taken it further by adding a simple homemade caramel that complements the apples perfectly.
Apple pie is one of my favorite desserts. Recently I made a quick homemade caramel and decided to combine it with my Dutch apple pie. I stir caramel into the apple filling and drizzle more over the top before serving for a rich, gooey finish.
How to make Caramel Dutch Apple Pie
Step one: Preheat the oven to 375°F (190°C). Roll out a prepared pie crust and place it in the bottom of a pie pan; set aside.
Step two: In a large bowl combine the filling ingredients and toss until the apple slices are evenly coated. Let the mixture rest at least 10 minutes before filling the crust; this helps draw out excess apple juice so it doesn’t pool in the bottom of the pie.
- Tip: Sugar draws moisture from the apples. Letting the filling sit allows some of that liquid to collect in the bowl instead of the pie.
Step three: While the filling rests, prepare the crumb topping. In a separate bowl use a fork (or your fingers) to combine the topping ingredients until the mixture becomes crumbly and the butter is worked into small pieces coated with the dry ingredients.
Step four: Spoon the apple filling into the prepared crust, then drizzle the caramel over the apples. Sprinkle the crumb topping evenly across the pie. Bake for 50–55 minutes, until the topping is golden and the filling is bubbling. Let the pie cool before slicing and serving.
Caramel Topping:
I like to add extra caramel when serving for an indulgent finish.
Caramel Sauce:
You can use any caramel sauce you enjoy. I prefer a simple homemade caramel—there are easy recipes that use only a few ingredients and yield a rich, smooth sauce that pairs beautifully with the apple filling.
Pie Recipes:
Here are a few of my other favorite pie recipes to try when you’re in the mood to bake:
- Pumpkin Pie
- Lemon Meringue Pie
- Blue Ribbon Apple Pie
- Hershey Pie (no-bake)
I love hearing from readers—if you try this recipe, please leave a comment below. Share your photos with the hashtag #TDOARH so I can see your pies.
Caramel Dutch Apple Pie
Ingredients
Crust:
- 1 prepared crust
Filling:
- 8 cups Granny Smith apples, peeled and sliced
- 1 tablespoon lemon juice
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup caramel
Topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, cold
Instructions
-
Preheat oven to 375°F. Roll out the crust and place it in the bottom of a pie pan; set aside.
-
In a mixing bowl combine all filling ingredients and toss until the apples are coated. Let the filling rest for at least 10 minutes.
-
In another bowl combine the topping ingredients with a fork or your fingers until the mixture is crumbly and the butter is in small pieces.
-
Fill the crust with the apple mixture, drizzle the caramel over the apples, and sprinkle the crumb topping evenly on top. Bake 50–55 minutes, then allow the pie to cool before serving. Optional: add extra caramel on top when serving.
Notes
- Tip: Let the sugared apples sit so excess liquid collects in the bowl instead of the pie crust.
Caramel Sauce:
Choose your favorite caramel sauce. A simple homemade caramel pairs especially well and can be made with only a few ingredients for a fresh, rich topping.
Nutrition
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Calories: 473kcal
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Carbohydrates: 91g
