Sometimes you want a dessert that’s ALWAYS good, a slice of my homemade Dutch Caramel Apple Pie will make you feel better.
If you don’t have apple pie, did you even have Thanksgiving?
Caramel Apple Pie… a dessert that’s ALWAYS good. It wouldn’t be Thanksgiving without it, right? So I thought after 6 years it was finally time to post my homemade dutch caramel apple pie recipe.
So here it is : Piled High with mounds of fresh thick sliced Granny Smith Apples, covered in a rich caramel sauce and topped with a crispy golden crumb topping…this is the PERFECT Dutch Caramel Apple Pie made with beautiful buttery and flaky homemade crust.
The perfect fall dessert.
Dutch Caramel Apple Pie
Sometimes you want a dessert that’s ALWAYS good, a slice of my homemade Dutch Caramel Apple Pie will make you feel better.
Ingredients
Pie Crust
- 1 9 inch pie crust you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust
Filling
- 6-7 cups tart apples peeled, cored and sliced nto 1/2" thick slices.
- 2 tsp lemon juice
- 1/3 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Caramel Sauce
- 25-26 caramels
- 2 tbsp heavy cream
Topping
- 1 cup all-purpose flour
- 1 stick butter softened
- 2/3 cup brown sugar
- egg wash
- sugar for crust topping
Instructions
- Prepare the pie dough/crust according the Homemade All Butter Pie Crust recipe up to baking part, or use premade pie crust. (See post if you need guidance with rolling out dough or transferring it to your pie plate, or need any pie crust troubleshooting.)
- Caramel Sauce : In small pan, melt caramels and heavy cream/water over very low heat. Stir until smooth. You'll use 1/2 cup of caramel in the apple filling - reserve the rest for topping pie slices when serving.
- Preheat oven to 400 degrees. In a large mixing bowl, stir together all filling ingredients EXCEPT for the caramel. Let filling sit for 10 minutes to get the apple juices going, then stir in the caramel. Set aside.
- Topping: Stir together the brown sugar, flour, and salt. Using a pastry cutter or forks cut the butter into the flour mixture, until you have crumbs of all different sizes. Set aside.
- Spoon the filling into the crust. Sprinkle the crumb topping over the apple filling. Make a egg wash, and brush over exposed parts of the crust. Sprinkle crust and topping with a little coarse sugar.
- Bake for 40-45 minutes, checking the pie at 20 minutes to make sure the crust isn't browning too quickly. If it is, place a piece of foil over the top of the pie and continue baking.
- Pie is done when filling is bubbly, topping and crust are golden brown, and apples are tender. Allow pie to cool for 2-3 hours before slicing and serving. Serve with vanilla ice cream and more caramel sauce!
Tried this recipe?Made it? Tap the stars at the top of this card to rate it, or leave a review. It helps other bakers.
Not only are your recipes delicious, your photography is the spectacular.
Really delicious! This is my second batch of making 3 pies. Made them on occasions and they were a hit. Questions: regarding the dough when following your all butter pie crust recipe- must it be refrigerated or can they be freezer to speed up the process?
What would be a good substitute for nutmeg?
I made this with homemade caramel that I happened to have leftover from making caramel apples and with the trick of warming it with cream it was perfect. Fabulous recipe. I probably won’t make a plain apple pie ever again. This is such a winner. If you’re going to have pie, have this pie!
SO good! I used Smucker’s sundae syrup instead of making my own caramel and I also used a Martha Stewart recipe for a cinnamon crumb topping but I thought the filling in this was fantastic. My first one turned out great. For my second one I only had 4 cups of apples so I used those, halved the rest of the filling ingredients, and used a can of apple pie filling to make up the rest. Turned out perfect!