Dutch Caramel Apple Pie
Spiced apples and homemade caramel baked in a butter crust under a crisp oat crumble.
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.
Notes
Substitutions: Store bought caramel sauce can replace homemade. Chopped pecans or walnuts can go into the crumble.
Tips: Chill the dough, let the apples rest 10 minutes and cool the pie 2 to 3 hours before slicing.
Storage: Refrigerate covered for 3 to 4 days.