Caramel Dutch Apple Pie is a mouthwatering twist on the classic apple pie, combining all the comforting flavors of a traditional Dutch apple pie with the rich, buttery sweetness of caramel. This dessert features a tender, flaky crust filled with spiced apple slices and topped with a golden, buttery streusel crumble. But what truly sets it apart is the luscious caramel sauce drizzled over the apples, adding an extra layer of decadence and flavor to every bite. The combination of tart apples, sweet caramel, and a buttery crumble is a flavor match made in heaven. The caramel sauce elevates the classic apple pie, making it even more indulgent and satisfying. Whether you’re celebrating the holidays, hosting a dinner party, or just craving a cozy treat, Caramel Dutch Apple Pie is always a crowd-pleaser. Its rich flavors and comforting textures make it an ideal dessert for any occasion. This pie manages to be both rustic and elegant, offering a homemade feel with a gourmet touch. The beautiful golden crumble and glossy caramel make it look as impressive as it tastes. Caramel Dutch Apple Pie is loved by all ages, from kids to adults. Its timeless appeal and universal flavors make it a favorite dessert that everyone can enjoy.
Step-by-step: How to make Caramel Dutch apple pie
Caramel sauce
In a heavy-bottom and deep medium saucepan, over medium heat, add the sugar, water, and corn syrup. With the heat on medium, bring the sugar to a boil. Shake the pan slowly guiding the distribution of heat. As the bubbles get smaller the color of the sugar starts to turn amber.Pro tip – It is important to keep the heat to medium or medium-low to prevent burning. We want caramelized sugar, not burnt sugar. The sugar should now be a deep amber color. Next, add the butter followed by the cream. Take it off the heat so it does not overflow or overheats in the pan. Add the vanilla extract and salt. Cool for a few minutes in the pan. Then, pour it into a mason jar or storage bowl.Pro tip – The sauce will thicken as it cools so it is best to make this a few hours if not a day ahead of time.
Crumble topping
In a bowl, combine brown sugar, salt, and flour. Grate in the chilled butter – combine well. Place in the fridge to keep chilled.Pro tip – If you do not want to grate the butter, you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Pie crust
In a food processor, add the flour, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency.Pro tip – You can also do this in a bowl using a pastry blender or fork, to cut the butter into the flour. It should look like a crumbly flour-butter mixture. Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.Pro tip – The mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t over-mix or pulse too much. Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then, flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time. Once firm, roll the dough onto a lightly floured surface. Use your quiche pan as a guide to know how big you need it. Gently fit it into the pie pan. Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.Pro tip – If the dough cracks too much, it means that it’s too cold. Let it at room temperature for 5 to 7 minutes.
Apple pie filling
Preheat oven at 400°F / 200°C / Gas Mark 6 Peel, core, and chop apples into thin slices about 1/8 inch or small 1-inch dice. Large chunks will not fit in the pie and make a very chunky apple pie filling.Pro tip – Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time. Add all the sliced apples to a large bowl with lemon juice and toss to combine well. Then, add the spices, salt, and sugars followed by the flour and combine well.Pro tip – The pie filling must be made just before baking to prevent the apples from releasing too many juices while sitting on the counter.
Assemble
Pour half the apple pie filling in the chilled pie crust. Top with 1/4 cup caramel sauce, followed by the remaining apple mixture and more 1/4 cup caramel sauce.Pro tip – The filling will look like a lot but it will cook down so make sure to pile it up high. Save the remaining caramel sauce to serve with the finished pie. Next, top the apples with the chilled crumble top. It will look like a lot but distribute them evenly. Place the pie on a baking tray and into the oven on the center rack.Pro tip – Place the pie on a rimmed baking sheet to catch any juices that may overflow. Bake for 10 minutes at 390 F / 200 C. Then, reduce the heat to 375 F / 190 C for another 40 to 50 minutes or until golden and crisp on top.Pro tip – The initial high heat will prevent the butter in the crumble from melting, which gives a nice crumbly crumb. Halfway through baking, if you find the pie is getting too brown, tent it with aluminum foil. I used a pie shield to prevent the crust from getting too brown. Cool the tart on a wire rack to cool completely. Serve at room temperature on its own or with a scoop of vanilla ice cream and an additional drizzle of caramel sauce. You can also serve it with a dollop of whipped cream, or some pastry cream.
Variations
Nuts – you can add 1/2 cup chopped pecans or almonds to the apple pie mixture Dried fruits – dried cranberries, raisins, or currants are also a good addition to the apples. Coarse salt – add a teaspoon of salt with the caramel to make a salted caramel sauce.
Frequently asked questions
Creative ways to serve this caramel dutch apple pie.
Apple Pie A La Mode: Place a slice of pie on a plate. Top with a scoop of vanilla ice cream. Drizzle with caramel sauce and garnish with a sprig of mint. Mini Pie Tarts: Use mini tart pans to bake individual servings of the Dutch apple pie. Drizzle with caramel and serve with a dollop of whipped cream. Pie Milkshake: Blend the pie filling with vanilla ice cream, a dash of milk, and an extra drizzle of caramel until smooth. Serve in a tall glass with a caramel rim and a slice of apple as garnish and toasted pie crust on the side. Pie Tacos: Use or make small cinnamon sugar tortillas or crepes. Fill them with a slice of Dutch apple pie and fold. Drizzle with caramel and serve with a side of ice cream. Pie-stuffed Pancakes, Crepes, Pancakes: Incorporate finely chopped pie filling into your waffle or pancake batter. Serve with a drizzle of caramel and a scoop of whipped cream. Pie Ravioli: Use pie crust to create small ravioli-like pockets, filling them with the Dutch apple pie filling. Fry or bake until golden. Serve warm with a caramel dipping sauce. Pie Bites: Use a mini muffin tin to bake bite-sized versions of the pie. Once cooled, dip each bite halfway into caramel and place on a cooling rack to set.
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