Dutch Caramel Apple Pie is a comforting mix of tender baked apples and rich caramel wrapped in a flaky pie crust, all topped with a crunchy cinnamon streusel that makes every bite a little extra special. It’s the kind of dessert that feels like a warm hug on a chilly day.
I love making this pie because the combination of sweet, juicy apples and gooey caramel is just perfect. The crumbly topping adds a nice texture that keeps things interesting, and it’s fun to watch the caramel bubble up around the edges as it bakes. I always find it hard to wait for this pie to cool completely because the smell alone is incredible.
My favorite way to enjoy this pie is warm, straight out of the oven with a scoop of vanilla ice cream. The cold ice cream melts into the warm pie, creating a delicious mix of flavors and temperatures. It’s a definite crowd-pleaser whenever I bring it to family dinners or holiday celebrations.
Key Ingredients & Substitutions
Apples: I like using a mix of Granny Smith and Honeycrisp for the perfect balance of tart and sweet. You can swap with Fuji or Pink Lady apples if those are easier to find. Avoid super soft apples, or the pie may become mushy.
Butter: Cold unsalted butter is essential for both the crust and crumb topping. It helps create that flaky, tender texture. If you want dairy-free, try a vegan butter or solid coconut oil, but note the flavor will be different.
Caramel Sauce: Store-bought caramel works well and saves time, but homemade caramel adds a rich, buttery taste. If avoiding sugar, try a sugar-free caramel or drizzle with a bit of maple syrup as a substitute.
Cinnamon and Nutmeg: These warm spices bring out the cozy fall flavors. Ground is easiest, but fresh-grated nutmeg makes a subtle, fragrant difference if you have it.
How Do You Get the Perfect Crumb Topping?
The crumb topping is key for texture and flavor. Here’s how I get it right every time:
- Keep butter cold—cut it into small cubes and mix quickly so it doesn’t melt.
- Use your fingers or a pastry cutter to combine flour, sugar, cinnamon, salt, and butter until you get pea-sized clumps.
- Refrigerate the crumb mix before sprinkling it on the pie. This helps it stay crisp as it bakes.
- Bake the pie on a sheet pan to catch any drips and prevent messes.
These steps help make a golden, crunchy topping that contrasts beautifully with soft apples inside.
Equipment You’ll Need
- 9-inch pie plate – perfect size for holding the crust and filling evenly.
- Mixing bowls – handy for preparing the crust, apple filling, and crumb topping separately.
- Pastry cutter or fork – helps blend cold butter into flour for a flaky crust and crumb topping.
- Rolling pin – essential for rolling out the pie dough smoothly and evenly.
- Baking sheet – catches any drips from the pie while baking to keep your oven clean.
- Sharp knife or peeler – makes quick work of peeling and slicing apples.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crumb topping for a crunchy, nutty twist.
- Use pears instead of apples for a softer, sweeter filling with a unique flavor.
- Mix in a pinch of ground ginger or cloves with the spices to add warm depth.
- Try drizzling a little bourbon or maple syrup over the apples before adding the topping for a rich, seasonal touch.
Dutch Caramel Apple Pie
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice-cold water
For the Apple Filling:
- 6 cups apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works best)
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
For the Dutch Crumb Topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 cup cold unsalted butter, cut into cubes
- 1 teaspoon ground cinnamon
- A pinch of salt
For the Caramel Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
To Serve:
- Vanilla ice cream (optional, but highly recommended!)
How Much Time Will You Need?
This pie takes about 20 minutes to prep, with 30 minutes chilling for the dough, then about 50 to 60 minutes baking time. Allow 2 hours for cooling before serving so the filling sets nicely. Altogether, plan for around 3 to 3.5 hours including cooling time.
Step-by-Step Instructions:
1. Make the Pie Crust
In a large bowl, mix the flour and salt. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a flat disk, wrap it in plastic wrap, and chill it in the fridge for at least 30 minutes.
2. Prepare the Apple Filling
In a big bowl, combine the sliced apples with sugar, lemon juice, cinnamon, nutmeg, and flour. Toss everything well so the apples get a nice, even coat of spices and sugar. Set this aside for now.
3. Make the Dutch Crumb Topping
In another bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes, and using your fingers or a pastry cutter, mix until the mixture forms crumbly clumps about the size of small peas. Put the topping in the fridge to keep it cold.
4. Assemble the Pie
Preheat your oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface so it fits your 9-inch pie plate. Transfer the dough carefully into the pie plate, trimming and crimping the edges neatly.
5. Add the Filling and Topping
Pour the apple filling evenly into the crust. Sprinkle the chilled crumb topping over the apples, covering them nicely.
6. Bake the Pie
Place your pie on a baking sheet to catch any drips. Bake for 50 to 60 minutes until the topping is golden and crisp, and the apples are tender when you test with a fork. If the crust edges start to brown too fast, cover them with foil partway through baking.
7. Cool and Serve
Let the pie cool on a wire rack for at least 2 hours—this helps the filling set so it slices cleanly. When you’re ready to eat, warm a slice slightly or serve at room temperature with a scoop of vanilla ice cream. Drizzle caramel sauce over the top for extra yum!
Can I Use Frozen Apples in This Pie?
Yes, you can use frozen apples, but make sure to thaw and drain them well to avoid excess moisture, which can make the pie soggy. Pat them dry before mixing with the other filling ingredients.
How Do I Store Leftover Pie?
Store leftover pie in an airtight container or cover it with plastic wrap. It keeps well in the fridge for up to 4 days. To enjoy warm pie, reheat slices in the oven at 350°F for about 10–15 minutes.
Can I Make the Pie Crust Ahead of Time?
Absolutely! You can prepare the crust dough up to 2 days in advance and store it tightly wrapped in the refrigerator. Just let it sit at room temperature for 10 minutes before rolling out.
Is There a Way to Make This Pie Gluten-Free?
Yes, substitute the all-purpose flour in both the crust and topping with a gluten-free flour blend. Keep in mind the texture may vary slightly, so use a blend formulated for baking for best results.
