Dutch caramel apple pie takes the classic apple pie and gives it two big changes: a gooey homemade caramel stirred through the spiced apples, and a thick oat crumble on top instead of a second crust. Every bite has tender fruit, buttery caramel and a crisp brown sugar topping.
It is a project pie, so give yourself time. The dough chills for two hours, the caramel takes a few minutes on the stove, and the finished pie needs a long rest before slicing. Every step pays off when the knife goes through a clean, sticky slice.
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Why This Dutch Caramel Apple Pie Recipe Works
A crumble topping made with oats bakes up crunchier than a pastry lid and does not trap steam over the apples. It also tells you when the pie is done: the topping is golden and the filling bubbles at the edges.
Letting the apples rest with sugar and spices for 10 minutes draws out juice, and a little flour thickens it. Stirring in the caramel at the very end keeps it glossy and gives you pockets of sauce instead of a blended, sticky filling.
Ingredients for Dutch Caramel Apple Pie
- 1 1/2 cups (195 g) all purpose flour, for the crust
- 1/2 tsp salt
- 1/2 tbsp granulated sugar
- 9 tbsp cold salted butter, cubed
- 4 to 6 tbsp ice cold water
- 1 cup granulated sugar, for the caramel
- 6 tbsp salted butter, cubed
- 1/2 cup plus 1 tbsp heavy cream
- 1 pinch flaky sea salt
- 8 cups apples, peeled and sliced 1/4 inch thick (5 to 6 large apples)
- 1 tbsp lemon juice
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/3 cup all purpose flour
- 1/3 cup caramel sauce
- 1 cup all purpose flour, for the topping
- 1 cup old fashioned rolled oats
- 2/3 cup light brown sugar, packed
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/2 cup cold salted butter
- 1 egg, for the egg wash
- Coarse sugar, for topping
Granny Smith, Braeburn or Fuji apples. These firm apples hold up to a long bake and keep a little bite, so the filling does not turn into sauce.
Homemade caramel. Cooking sugar to amber and finishing with butter and cream gives a deeper flavor than a jar. Use 1/3 cup in the filling and save the rest for serving.
Rolled oats. Old fashioned oats give the topping chew and crunch. Quick oats can turn pasty.
Warm spices. Cinnamon, nutmeg, cloves and allspice give the apples a bakery style depth.
How to Make Dutch Caramel Apple Pie
1. Make the dough. Whisk 1 1/2 cups flour, 1/2 tsp salt and 1/2 tbsp sugar. Cut in 9 tbsp cold butter until pea sized crumbs form, then stir in 4 to 6 tbsp ice water until the dough holds together when pinched.
2. Chill the dough. Shape the dough into a disc, wrap it and chill for at least two hours, or overnight.
3. Make the caramel. In a heavy saucepan, melt 1 cup sugar over medium heat, stirring, until deep amber. Whisk in 6 tbsp butter, then carefully pour in the cream, which will bubble hard. Cook for 1 minute, stir in the sea salt and let it cool.
4. Shape the crust. Roll the dough into a 12 inch circle, fit it into a 9 inch pie dish and crimp the edge. Freeze for 15 minutes before filling.
5. Make the filling. Heat the oven to 400 degrees F (200 C). Toss the apples with the lemon juice, both sugars, spices, salt and flour. Rest for 10 minutes, then stir in 1/3 cup caramel.
6. Make the topping. Whisk the flour, oats, brown sugar, cinnamon and salt. Cut in the cold butter until the mixture is crumbly.
7. Assemble. Brush the crust edge with beaten egg and sprinkle with coarse sugar. Mound in the apples and cover with the topping. Set a baking sheet on a lower oven rack to catch drips.
8. Bake and cool. Bake for 45 to 55 minutes, checking at 25 to 30 minutes and covering with foil if the topping browns too fast. Cool for 2 to 3 hours before slicing and serve with the remaining caramel.
How to Serve Dutch Caramel Apple Pie
Serve slices with extra caramel sauce and a scoop of vanilla ice cream. For more fruit desserts, try oat pecan peach cobbler or Greek yogurt apple cake. If you love the crumbly topping, cinnamon streusel coffee cake is a good morning bake, and gooey brownie pie makes a rich chocolate counterpart.
How to Store and Reheat Dutch Caramel Apple Pie
Cover leftovers and refrigerate for 3 to 4 days. A pie with a cream and butter caramel should not sit at room temperature for more than 2 hours. Rewarm slices in a low oven so the topping stays crisp, and warm the extra caramel gently before drizzling.
Tips and Variations for Dutch Caramel Apple Pie
Chill the dough fully. At least two hours keeps the butter solid and the crust flaky.
Freeze the shaped crust. Fifteen minutes in the freezer helps it hold its shape in the oven.
Let the apples rest. Ten minutes with sugar and spices releases juice, which the flour then thickens.
Stir the caramel in last. Mixing it in after the rest keeps pockets of caramel in the filling.
Watch the topping. Check the pie after 25 to 30 minutes and cover it loosely with foil if it browns too fast.
Catch the drips. A baking sheet on a lower rack saves your oven from bubbling caramel.
Be patient. Cool the pie for 2 to 3 hours so the filling sets. Advice from University of Minnesota Extension supports refrigerating cooked leftovers promptly.
Add crunch. Fold chopped pecans or walnuts into the crumble for extra texture.
Frequently Asked Questions About Dutch Caramel Apple Pie
What makes dutch caramel apple pie different from regular apple pie?
It has a crumb topping instead of a top crust, and caramel is stirred through the apples.
Can I use store bought caramel in dutch caramel apple pie?
Yes. Use 1/3 cup in the filling and warm the rest for serving, though homemade caramel has a deeper flavor.
How do I know when dutch caramel apple pie is done?
The filling bubbles around the edges and the topping is golden brown, usually after 45 to 55 minutes.
Can I make parts of this pie ahead?
Yes. Make the dough and the caramel a day earlier and assemble when you are ready to bake.
Which apples should I use?
Granny Smith, Braeburn or Fuji apples hold their shape well.
Dutch Caramel Apple Pie
Equipment
- 9-inch pie dish
- Rolling Pin
- heavy saucepan
- Baking sheet
- Pastry cutter
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour for the crust, spooned and leveled (195 g)
- ½ tsp salt for the crust
- ½ tbsp granulated sugar for the crust
- 9 tbsp cold salted butter cubed, for the crust
- 4 to 6 tbsp ice cold water
- 1 cup granulated sugar for the caramel
- 6 tbsp salted butter cubed, for the caramel
- ½ cup heavy cream plus 1 tbsp, for the caramel
- 1 pinch flaky sea salt
- 8 cup apples peeled and sliced 1/4 inch thick, 5 to 6 large
- 1 tbsp lemon juice
- ⅓ cup granulated sugar for the filling
- ⅓ cup light brown sugar packed, for the filling
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt for the filling
- ⅛ tsp allspice
- ⅓ cup all purpose flour for the filling
- ⅓ cup caramel sauce homemade, from above
- 1 cup all purpose flour for the topping
- 1 cup old fashioned rolled oats
- ⅔ cup light brown sugar packed, for the topping
- ¼ tsp cinnamon for the topping
- 1 pinch salt for the topping
- ½ cup cold salted butter cubed, for the topping
- 1 egg beaten, for the egg wash
- 2 tbsp coarse sugar for topping
Instructions
Cooking
- Dough. Cut the butter into the flour, salt and sugar until pea sized, stir in the ice water until it holds together, then wrap and chill at least 2 hours. Caramel. Melt the sugar in a heavy pan over medium heat, stirring, until deep amber. Whisk in the butter, then the cream, boil 1 minute and stir in the sea salt. Cool.
- Crust. Roll the dough to a 12 inch circle, fit it into a 9 inch dish, crimp and freeze 15 minutes.
- Filling. Heat the oven to 400 degrees F. Toss the apples with the lemon juice, sugars, spices, salt and flour, rest 10 minutes, then stir in 1/3 cup caramel.
- Topping. Whisk the flour, oats, brown sugar, cinnamon and salt, then cut in the cold butter until crumbly.
- Assemble. Brush the crust edge with egg and sprinkle with coarse sugar. Fill with apples, cover with topping and set a baking sheet on the rack below.
- Bake. Bake 45 to 55 minutes until the filling bubbles and the topping is golden, covering with foil if it browns too fast. Cool 2 to 3 hours before slicing.
