Why You’ll Love This Recipe

Dutch Caramel Apple Pie is a warm, buttery dessert that blends spiced apple filling with a crumbly streusel topping and rich caramel sauce. Unlike traditional double-crust pies, this version features a golden crumble topping that pairs perfectly with tender apples and sweet caramel, making it a cozy, crowd-pleasing fall favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
apples (Granny Smith or Honeycrisp, peeled and sliced)granulated sugarsugarcinnamonnutmeglemon juiceall-purpose flourvanilla extract

For the crumble topping:
brown sugarall-purpose flourunsalted butter (cold and cubed)cinnamon

For the base and caramel:
pie crust (store-bought or homemade)caramel sauce (store-bought or homemade)egg (optional, for crust egg wash)

directions

Preheat oven to 375°F (190°C). Place pie crust in a 9-inch pie dish and crimp edges if desired.

In a large bowl, mix sliced apples with sugar, cinnamon, nutmeg, flour, lemon juice, and vanilla. Toss until well coated.

Spread apple mixture evenly into the prepared pie crust.

In a separate bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter using a pastry cutter or fingers until crumbly.

Sprinkle streusel topping evenly over the apples.

Place the pie on a baking sheet and bake for 50–60 minutes, or until apples are tender and topping is golden brown.

Let cool slightly, then drizzle warm caramel sauce generously over the top.

Serve warm with vanilla ice cream if desired.

Servings and timing

This recipe serves 8.Preparation time: 20 minutesBaking time: 50–60 minutesCooling time: 20 minutesTotal time: 1 hour 30 minutes

Variations

Add chopped pecans or walnuts to the crumble for crunch.

Mix in a splash of bourbon or apple cider to the apple filling.

Use a graham cracker crust for a twist on the base.

Swap caramel sauce for maple syrup drizzle.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for 4–5 days.Reheat individual slices in the microwave or whole pie in a 325°F (160°C) oven for 15–20 minutes.Can be frozen for up to 2 months; thaw and warm before serving.

FAQs

What apples are best?

Firm, tart apples like Granny Smith or sweet-tart Honeycrisp hold up well when baked.

Can I use store-bought caramel?

Yes, but homemade caramel gives the richest flavor.

Does the crust need to be pre-baked?

No, the crust bakes along with the filling.

Can I make this pie ahead?

Yes, bake and refrigerate a day in advance. Add caramel just before serving.

What’s the difference between Dutch apple pie and classic?

Dutch uses a crumb topping instead of a top crust.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free flour substitute for both filling and topping.

Is the caramel added before or after baking?

Add it after baking to keep the topping crisp.

How do I prevent a soggy crust?

Bake on a lower oven rack and use a metal pie dish for better heat transfer.

Can I make it in a deep-dish pan?

Yes, just add more filling and topping and extend bake time slightly.

Do I need to peel the apples?

Peeling is recommended for a smooth texture.

Conclusion

Dutch Caramel Apple Pie is a cozy, irresistible dessert that blends spiced apples, buttery streusel, and gooey caramel into every bite. Easy to make and perfect for any occasion, it’s a sweet, autumn-inspired twist on classic apple pie that’s sure to become a family favorite.