Nothing beats a warm apple pie. This Caramel Dutch Apple Pie is baked with fresh caramel and finished with a caramel drizzle for extra richness.
My classic Dutch apple pie is a longtime favorite, and here I’ve taken it a step further by folding in homemade caramel. The result is sweet, tender apples under a crisp, buttery topping—pure comfort food.
Apple pie is one of those desserts that always feels like home. For this version I make a simple caramel sauce and fold it into the apple filling so each bite has a rich, creamy sweetness. A streusel-style Dutch topping gives the pie a crunchy contrast that pairs beautifully with the soft apples. Serve warm with extra caramel drizzled over the top and, if you like, a scoop of vanilla ice cream.
How to make Caramel Dutch Apple Pie
Step one: Preheat your oven to 375°F (190°C). Roll out a prepared pie crust and line a 9-inch pie pan, trimming and crimping the edges if desired. Set the crust aside while you prepare the filling.
Step two: In a large bowl combine the apple slices with lemon juice, white sugar, brown sugar, flour, cinnamon, nutmeg, and one cup of caramel sauce. Toss gently until the apples are evenly coated. Let the mixture rest for at least 10 minutes; this draws out excess juice so the filling won’t become watery when baked.
- Tip: Sugar draws moisture from the apples. Letting the filling sit gives that liquid a chance to collect in the bowl so it won’t pool in the crust during baking.
Step three: Make the Dutch topping by combining flour, brown sugar, white sugar, and cinnamon in a bowl. Cut in cold butter with a fork or your fingers until the mixture is crumbly and the butter is distributed in small pieces. Chilling the topping briefly will help it hold its texture while baking.
Step four: Spoon the apple-caramel filling into the prepared crust, spreading it evenly. Drizzle a little extra caramel over the apples, then sprinkle the crumb topping across the surface. Bake in the preheated oven for 50–55 minutes, until the topping is golden and the filling is bubbling. Remove from the oven and let the pie cool for at least 30 minutes before slicing so the filling sets.
Caramel Topping
I like to warm a bit more caramel and drizzle it over each slice just before serving. The warm caramel soaks slightly into the crumb topping and adds a glossy, indulgent finish.
Caramel Sauce:
Use any caramel sauce you prefer. A homemade sauce is simple to make and tastes fresher than store-bought, but you can also use a high-quality prepared caramel to save time.
Ingredients
- 1 prepared pie crust (9-inch)
- 8 cups Granny Smith apples, peeled, cored, and sliced
- 1 tablespoon lemon juice
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour (for filling)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup caramel sauce (plus extra for drizzling)
Topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter, cut into pieces
Instructions
- Preheat oven to 375°F (190°C). Line a pie pan with the prepared crust and set aside.
- Toss apples with lemon juice, sugars, flour, cinnamon, nutmeg, and 1 cup caramel. Let sit 10 minutes to draw out excess liquid.
- Combine topping ingredients and cut in cold butter until crumbly.
- Fill crust with apple mixture, drizzle extra caramel on top, and evenly distribute the crumb topping.
- Bake 50–55 minutes until topping is golden and filling bubbles. Cool before slicing. Drizzle additional caramel if desired.
Notes
- Letting the filling rest prevents excess moisture from collecting in the crust.
- If the topping browns too quickly, tent the pie with foil during the last 15 minutes of baking.
- Serve warm with vanilla ice cream or whipped cream for an extra-special dessert.
If you make this pie, I’d love to hear how it turned out. Leave a comment below or share a photo using the hashtag #TDOARH. There’s nothing better than seeing your kitchen creations!
