Decadent Dutch Caramel Apple Crumble Pie

Why This Dutch Caramel Apple Pie Will Become Your New Favorite

Prepare to fall in love with this Dutch Caramel Apple Pie, a dessert that masterfully combines familiar comfort with a delightful twist. It’s more than just a pie; it’s an experience that tantalizes your taste buds and brings joy to any occasion. Here’s why this recipe stands out:

Unforgettable Flavor Profile – This pie is a symphony of contrasting yet complementary tastes. We start with crisp, tart apples that provide a refreshing counterbalance to the sweetness of the caramel. A carefully selected blend of warm spices like cinnamon, nutmeg, and cloves infuses the apples with an aromatic depth that is both comforting and inviting. Layered into this fruit base is a rich, buttery homemade salted caramel sauce, adding a sophisticated sweetness and a hint of saltiness that makes every bite utterly addictive. The brown sugar oat crumb topping introduces another layer of sweetness and a rustic, comforting flavor, perfectly complementing the buttery, flaky pie crust that cradles all these delicious components. For those who appreciate a slightly more refined presentation, yet crave the same incredible flavors, explore our apple crumble tart recipe!

Irresistible Texture Harmony – Texture is paramount in a great pie, and this Dutch Caramel Apple Pie delivers on all fronts. You’ll be greeted by a flaky pie crust that shatters delicately with each forkful, providing a satisfying foundation. The apple filling itself is cooked to perfection, ensuring a toothsome bite rather than a mushy consistency – we aim for tender, not soft, apples that retain their shape and a slight al dente texture. Capping it all off is the brown sugar oat crumb topping, which offers a delightful interplay of soft, buttery crumbles alongside slightly crispy edges from the oats and brown sugar, creating a truly dynamic textural experience.

The Ultimate Crowd-Pleaser – This dessert isn’t just delicious; it’s a showstopper that appeals to everyone. It cleverly merges the best elements of a classic apple crisp with the beloved structure of a traditional apple pie, then elevates it further with the decadent addition of sticky, golden caramel. This makes it an ideal choice for holiday feasts, especially as a cherished addition to a Thanksgiving dinner, or simply as a comforting dessert throughout the cooler seasons. This caramel apple pie has a way of becoming an instant family favorite – the kind of dessert that calls to you for a late-night indulgence or even a cheeky slice for breakfast the next morning, proving its undeniable allure.

Consider pairing this glorious pie with other autumnal treats for a grand dessert spread. It goes beautifully alongside these flavorful pumpkin pie crumble bars, the spiced goodness of apple cider cookies, or even a bar version of this Dutch apple pie with some delightful apple crisp bars for a different serving style.

Understanding the Difference: Dutch Apple Pie vs. Classic Apple Pie

While both Dutch apple pie and traditional apple pie share a foundational love for apples and a buttery bottom crust, their defining characteristic lies in what crowns their fruity filling. The distinction is quite simple, yet it dramatically impacts the dessert’s texture and overall experience.

A **traditional American apple pie** typically features a full top crust, which can be either a solid, unbroken sheet of pastry or an intricately woven lattice pattern. This top crust often creates a sealed environment, allowing the apples to steam and soften considerably, and it provides a strong, buttery pastry flavor throughout. The aesthetic is often one of rustic elegance, with the golden-brown crust hinting at the deliciousness within.

In contrast, a **Dutch apple pie**, also known as an apple crumb pie or streusel-topped apple pie, replaces that top crust with a sweet, crumbly streusel (or crumb) topping. This topping is typically a mixture of flour, sugar (often brown sugar for added depth), and butter, sometimes augmented with oats or chopped nuts for extra texture and flavor. The open nature of the streusel allows some moisture to escape during baking, often resulting in a slightly firmer, less ‘steamed’ apple filling. The streusel itself bakes up to a golden, slightly crispy texture, offering a delightful contrast to the soft apples and flaky bottom crust. This combination delivers a dessert that feels like a cozy blend of pie and a fruit crumble, providing a unique and satisfying eating experience that many prefer for its textural variety and rich, sugary crunch.

Regardless of the topping choice, both variations typically boast a rich, flaky bottom crust, providing that essential structural and flavorful base for the luscious apple filling. The choice between a Dutch apple pie and a traditional one often comes down to personal preference for texture and presentation – do you prefer an all-pastry experience or the delightful crunch of a crumbly topping?

• Homemade Pie Crust: The foundation of any great pie. Our recipe calls for a classic all-butter pie crust made with unsalted cold butter, all-purpose flour, a pinch of salt, and ice-cold water. Using cold butter and water is key to achieving that coveted flaky, tender crust that is robust enough to hold the rich filling but delicate enough to melt in your mouth.
• Apples: The star of the show! Granny Smith apples are a time-honored choice for apple pies due to their firm texture and tartness, which beautifully balances the sweetness of the caramel and sugars. However, other fantastic tart baking apples such as Pink Lady, Braeburn, or Honeycrisp also perform exceptionally well, offering a delightful blend of sweetness and acidity while maintaining their structure during baking.
• Warm Spices: A comforting medley of ground cinnamon, nutmeg, and cloves. These spices are carefully chosen to infuse the apple filling with that quintessential cozy, autumnal aroma and taste, enhancing the natural sweetness of the fruit and caramel.
• Homemade Caramel Sauce: This truly sets our Dutch apple pie apart. Crafted from butter, granulated sugar, rich heavy cream, and a touch of vanilla, making your own caramel sauce from scratch ensures an unparalleled depth of flavor and a silky-smooth consistency. While store-bought caramel is an option for convenience, we highly encourage you to try making it yourself – the difference in taste is remarkable and entirely worth the effort!
• Sugars: Both brown and granulated sugars are essential. Granulated sugar provides a clean sweetness to the caramel and apple filling, while brown sugar in the crumb topping adds a deeper, molasses-rich flavor and contributes to its chewy, delightful texture.
• Oats & Pecans: Integral to the crumb topping. Rolled oats add a hearty texture and a rustic, nutty flavor to the streusel, creating a more substantial and satisfying crumble. Chopped pecans are an optional addition, providing a wonderful crunch and another layer of nutty goodness that pairs perfectly with the apples and caramel.

Refer to the detailed recipe card below for precise quantities and comprehensive instructions on each ingredient.

Versatile Variations & Smart Substitutions

One of the beauties of baking is the flexibility to adapt recipes to your preferences or what you have on hand. This Dutch Caramel Apple Pie recipe is quite versatile, allowing for several variations and substitutions without compromising its delicious essence:

• Pie Crust Alternatives: While we highly recommend our all-butter pie crust for its superior flavor and flakiness, a pre-made pie shell or a frozen pie crust can certainly be used as a convenient shortcut. If opting for a store-bought crust, look for an all-butter variety for the best flavor, or one made with a combination of butter and shortening for optimal flakiness. Just be sure to follow the package instructions for pre-baking, if necessary, to prevent a soggy bottom.
• Caramel Choices: Our homemade caramel sauce is truly a game-changer, offering a depth of flavor that’s hard to beat. However, if time is of the essence or you prefer simplicity, a good quality store-bought caramel sauce can be a perfectly acceptable substitute. Just ensure it’s a thick, rich caramel that will hold up well when baked with the apples. Look for brands that prioritize real butter and cream for the best results.
• Nutty Topping Options: The chopped pecans in the streusel topping add a wonderful crunch and earthy flavor. If pecans aren’t your preference, or if you have other nuts available, feel free to substitute them with chopped almonds, walnuts, or even pepitas (pumpkin seeds) for a different kind of nutty bite. For those with nut allergies or simply preferring a nut-free pie, the streusel topping is equally delicious without any added nuts – simply omit them entirely for a pure oat and brown sugar crumble.
• Spice Blend Adjustments: While cinnamon, nutmeg, and cloves create a classic apple pie flavor, don’t hesitate to experiment with your spice blend. A pinch of ground ginger or allspice can add an extra layer of warmth and complexity. For a bolder flavor, consider adding a touch of cardamom.
• Apple Varieties: As mentioned, Granny Smith is ideal, but a mix of apples can also be fantastic! Combining a tart apple like Granny Smith with a slightly sweeter, firmer apple like Honeycrisp or Fuji can add more complexity to the apple filling’s flavor and texture.

The Art of Cutting Apples for a Perfect Apple Pie

Properly preparing your apples is a critical step in achieving the ideal texture in your Dutch Caramel Apple Pie filling. Mushy apples are a common complaint, but with a few simple techniques, you can ensure your apple slices remain distinct and tender-crisp. Here’s how to cut apples for apple pie, ensuring they cook evenly and hold their structure:

1. Peel Thoroughly: Begin by completely peeling each apple. Use a sharp vegetable peeler or a paring knife to remove all the skin, as apple skin can become tough and chewy in a baked pie.
2. Halve and Core: Once peeled, carefully cut the apple in half, going through the stem. This exposes the core. To remove the core, you have a few options:
   • Melon Baller: A melon baller is excellent for scooping out the core cleanly and efficiently.
   • Spoon: A sturdy spoon can also be used to scoop out the seeds and fibrous core.
   • Sharp Knife: If you prefer, you can carefully cut a wedge into the center of each apple half with a sharp paring knife to remove the core.
3. Slice Uniformly: The key to even cooking is uniform slices. Slice the apples into ⅛ to ¼-inch thick pieces. Aim for consistency across all your apples. Slicing from the stem side down to the bottom side usually helps maintain a consistent shape. Thinner slices will cook down more quickly and evenly, preventing some apples from being undercooked while others are perfectly tender. Avoid cutting them too thick, as they might not soften enough, or too thin, as they could turn to mush.
4. Prevent Browning with Lemon Juice: As you slice the apples, immediately transfer them to a large bowl. Toss the sliced apples with a tablespoon of lemon juice. The citric acid in the lemon juice acts as a natural antioxidant, preventing the apples from oxidizing and turning brown while you prepare the rest of your pie ingredients. This step is purely cosmetic but ensures your pie filling looks as appealing as it tastes.

Taking a little extra care during the apple preparation phase will significantly contribute to the overall success and enjoyment of your Dutch Caramel Apple Pie.

Mastering the Art of Dutch Caramel Apple Pie: Step-by-Step Guide

Creating this show-stopping Dutch Caramel Apple Pie is a rewarding culinary journey. Follow these detailed steps to ensure a perfectly baked, incredibly flavorful dessert:

Before You Begin: Essential Preparations

To streamline your baking process, start with the components that require chilling time. First, prepare your homemade pie crust. This all-butter crust needs at least one hour to chill in the refrigerator, allowing the butter to firm up and the gluten to relax, which is crucial for achieving a flaky texture. While your pie crust is chilling, seize the opportunity to make your luscious homemade caramel sauce. Once both are ready, lightly flour a clean surface and carefully roll out your pie dough. Gently transfer the rolled dough into a 9-inch pie plate, shaping it to fit snugly. Take a moment to crimp the edges of the crust beautifully – this not only looks appealing but also helps to contain the filling. Place the prepared pie crust back into the fridge to keep it cool while you focus on preparing the apple filling. You can watch a video tutorial for making easy homemade caramel, which doesn’t require a thermometer, to guide you through that specific step.

One: Prepare the Apple Filling. Carefully peel, core, and slice your apples into uniform ⅛ to ¼-inch thick pieces. Transfer the sliced apples to a large mixing bowl. Add the all-purpose flour, your chosen blend of warm spices (ground cinnamon, nutmeg, cloves), fresh lemon juice, and granulated sugar. Using a spatula or your clean hands, gently toss the apples until they are thoroughly coated with the flour and spice mixture. This coating helps to thicken the filling and evenly distribute the flavors.

Two: Layer the Apples into the Crust. Retrieve your chilled pie crust from the fridge. Begin layering the apple mixture into the pie dish. It’s important to arrange the apples carefully, filling any gaps as much as possible. As you layer, mound the apples slightly higher in the center of the pie, as they will cook down during baking. Once all the apples are in, gently press down on them across the entire surface to compact them slightly. This minimizes air pockets and ensures a sturdy, beautiful slice of pie.

Hot tip! Dedicate a few extra moments to meticulously layer the apple slices flat, making sure they extend all the way into the sides of the pie dish. Actively work to limit any large gaps between the apples, as this creates a more cohesive filling and prevents uneven cooking.

Three: Drizzle with Caramel Sauce. Take your rich, prepared caramel sauce (ensure it’s still warm enough to drizzle easily; gently reheat if necessary). Pour the caramel generously all over the top of the layered apples. Aim for an even distribution across the entire pie surface, leaving about a ½-inch bare edge around the crust to prevent the caramel from bubbling over and burning during baking.

Four: Add the Crumb Topping and Bake. In a separate bowl, mix together the streusel topping ingredients (brown sugar, butter, flour, oats, salt, and optional pecans) with a fork until small to medium crumbles form. Gently sprinkle this crumb topping evenly onto the top of the pie, covering the caramel-coated apples completely. Do not press the crumb topping down; leave it loose. Transfer the pie to a baking sheet (to catch any potential drips) and bake in a preheated oven until the crust is golden brown and the apples are tender. If you’re including pecans, add them to the topping during the last ten minutes of baking to prevent them from burning while still allowing them to toast.

Hot tip! When adding the streusel topping to the pie, try to keep it “loose” and somewhat airy, allowing for some slight holes and gaps. If the streusel is pressed down too firmly or becomes too compacted, it can trap steam, causing the apples underneath to become excessively mushy rather than tender-crisp.

Once baked to golden perfection, remove the pie from the oven and resist the urge to slice it immediately. Allow the pie to cool completely at room temperature, ideally for at least three hours. This crucial cooling period allows the filling to set properly, preventing a runny mess when sliced. Just before serving, add a final, decadent caramel drizzle all over the top, and complement each slice with a generous scoop of cold vanilla ice cream for a truly unforgettable dessert experience!

Chef-Approved Expert Tips for a Perfect Pie

Achieving pie perfection, especially with a layered dessert like Dutch Caramel Apple Pie, benefits greatly from a few insider tips. These pointers will help you avoid common pitfalls and ensure your pie turns out beautifully every time:

• Prepare Ahead for Flavor Infusion: This Dutch caramel apple crumble pie is an excellent make-ahead dessert. Preparing it a day in advance allows the flavors to meld and deepen, resulting in an even more delicious and cohesive taste experience. It’s also often best enjoyed at room temperature, making it perfect for preparing before a gathering and serving when you’re ready.
• Prevent Over-Browning of the Crumb Top: The streusel topping can brown more quickly than the apples cook through. If you notice your pie crust or crumb topping browning too rapidly during baking, lightly tent the entire pie with aluminum foil. This acts as a shield, preventing further browning while allowing the apples to continue cooking and the crust to become perfectly golden.
• Ensure a Crispy Bottom Crust: To prevent your Dutch apple pie from developing a soggy bottom crust, a common pie woe, make sure to move the pie to the bottom third of the oven for the final 10 to 15 minutes of baking. The direct heat from the bottom will help to crisp up the crust, ensuring a perfectly baked foundation that complements the tender apple filling and crunchy streusel.
• Cool Completely Before Slicing: This is perhaps the most crucial tip for any fruit pie! It’s tempting to cut into a hot pie straight out of the oven, but doing so will almost certainly result in a runny, messy disaster with apple slices sliding out everywhere. The pie filling needs ample time to cool and set, allowing the juices to thicken and firm up. Allow your pie to cool completely at room temperature, typically for at least three hours (or even longer), before attempting to slice it. Patience truly pays off with perfectly structured, clean slices.
• Pre-bake Your Pie Crust (Optional but Recommended): For an extra layer of protection against a soggy bottom, consider blind baking or pre-baking your pie crust for about 10-15 minutes before adding the filling. This creates a barrier and helps to ensure a crispier base, especially with juicy fillings like apples.

A classic Dutch apple pie topping, also known as streusel or crumb topping, is incredibly simple to make and is the signature feature of this pie. It’s typically composed of a combination of cold butter, all-purpose flour, and sugar. This foundational mixture is rubbed together until it forms coarse crumbs. You can use either granulated sugar for a crispier, lighter crumble or brown sugar for a richer, chewier, and more caramel-like flavor, which we recommend for our Dutch Caramel Apple Pie. For added texture, depth, and a more rustic appeal, old-fashioned rolled oats can be mixed in. Furthermore, finely chopped nuts like pecans, walnuts, or almonds are often incorporated to introduce an extra layer of crunch and nutty flavor, although they are entirely optional based on preference.

No, surprisingly, this Dutch caramel apple pie does not strictly require refrigeration immediately after baking, thanks to its ingredients and preparation. A freshly baked apple pie, particularly one with a crumb topping, can be safely stored at room temperature for up to five days. It’s best to keep it lightly covered with aluminum foil or plastic wrap to protect it from air exposure and keep it fresh. However, if you live in a very warm or humid climate, or if you prefer a longer shelf life, you can certainly store it in the refrigerator for up to one week. Simply ensure it’s well-wrapped to prevent it from absorbing other odors from the fridge. Chilled pie slices can be enjoyed cold, at room temperature, or gently warmed.

A watery apple pie filling is a common issue, often due to a few factors. Firstly, the type of apples matters; very juicy or less firm apple varieties can release too much liquid. Ensure you use firm, tart baking apples like Granny Smith, Honeycrisp, or Braeburn. Secondly, not enough thickener (flour or cornstarch) was used in the filling to absorb the apple juices. Our recipe includes flour to address this. Lastly, not allowing the pie to cool completely before slicing is a major culprit. The filling needs time to set as it cools, allowing the starches and pectin from the apples to thicken properly. Cutting into a warm pie releases the still-liquid juices.

While this recipe is optimized for apples, the concept of a crumb-topped fruit pie with caramel can be adapted for other fruits. You could try pears or a combination of apples and pears for a similar texture. Stone fruits like peaches or plums might work but would likely require adjustments to the thickener and baking time due to their higher moisture content. When experimenting, always choose firm, ripe fruits and ensure adequate thickener is used to prevent a watery filling.

Proper Storage for Lasting Freshness

To ensure your delicious Dutch Caramel Apple Pie remains fresh and enjoyable for as long as possible, proper storage is key. Following these guidelines will help maintain its flavor and texture:

For optimal freshness and taste, store the pie lightly covered with aluminum foil at room temperature for up to five days. This method often allows the crust to retain its crispness and the flavors to fully develop. If you prefer, or if you live in a particularly warm or humid environment, the pie can be stored in the refrigerator for up to one week. When refrigerating, make sure it’s well-wrapped to prevent it from drying out or absorbing any unwanted odors from other foods.

You can enjoy slices of this pie cold straight from the fridge, at comfortable room temperature, or gently warmed for a cozy treat. To slightly warm an individual slice, you can place it in the microwave for about 30 seconds, or for a crispier crust, reheat it in a 375℉ oven for 2-3 minutes. If you wish to warm the entire pie, place it in a preheated 375℉ (190℃) oven for approximately 5-7 minutes, just until it’s warmed through and the topping is lightly re-crisped.

Freezing Your Dutch Caramel Apple Pie for Later Enjoyment

This Dutch Caramel Apple Pie is remarkably freezer-friendly, allowing you to prepare it in advance or save leftovers for a future craving. You have the option to freeze the pie either baked or unbaked, each with its own advantages:

Freezing a Baked Pie:

If you’ve already baked your pie and wish to freeze it, first allow the pie to cool completely to room temperature. Then, place it in the fridge for a few hours to firm up the filling and crust. Once firm, wrap the entire pie (still in its pie plate) tightly with plastic wrap, followed by a layer of heavy-duty aluminum foil. This double wrapping helps to prevent freezer burn. Freeze the pie for up to three months. To enjoy, unwrap the pie completely and thaw it in the refrigerator overnight. Once thawed, move it to room temperature for about an hour before serving, or reheat it in a 375℉ (190℃) oven for about 15 minutes to re-crisp the streusel topping and warm the filling through.

Freezing an Unbaked Pie:

For maximum freshness upon baking, you can freeze the pie before it hits the oven. Assemble the pie completely, including the crust, apple filling, and streusel topping. Then, follow the same wrapping instructions as for a baked pie: wrap tightly with plastic wrap and then with aluminum foil. Freeze the unbaked pie for no more than six months for best quality. When you’re ready to bake, unwrap the pie completely and allow it to stand in the refrigerator for at least an hour (or even overnight) to partially thaw. Then, bake according to the recipe instructions, but be aware that you will likely need an additional 15-25 minutes of bake time. It’s highly recommended to tent the pie loosely with foil during the later stages of baking to prevent the topping and crust from over-browning before the apples are fully cooked.

Important Note: When freezing pies, especially unbaked ones, it’s best to avoid using glass pie dishes, as they can sometimes crack due to extreme temperature changes. Disposable aluminum pans or sturdy metal pie plates are safer and more practical choices for freezing.

Dutch Caramel Apple Pie with Crumb Topping

Callan Wenner

Caramel Sauce

• 1 cup granulated sugar 200g
• 6 tablespoon unsalted butter room temperature (85g)
• ½ cup heavy whipping cream 120ml
• 2 teaspoons vanilla paste or extract
• ¼ teaspoon kosher salt

Crumb Topping

• 1 cup light brown sugar 200g
• ½ cup unsalted butter room temperature (113g)
• ¾ cup all-purpose flour 90g
• ⅔ cup rolled oats 75g
• ¼ teaspoon kosher salt
• ½ cup chopped pecans optional

Apple Pie

• 1 disc pie dough homemade or store bought
• 6 large Granny Smith apples peeled, cored, and sliced ¼” thick (~800g)
• 1 tablespoon lemon juice
• ½ cup granulated sugar 100g
• ¼ cup all-purpose flour 30g
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ½ cup caramel sauce homemade or store bought

• If using homemade pie dough, begin by making the all-butter pie crust and allowing it to rest in the fridge for at least one hour. Make the caramel sauce while the dough rests.

Homemade Caramel Sauce

• Add the sugar to a medium saucepan over medium-low to medium heat and stir about every 30 seconds until melted and turning amber. It will start to get wet, will then clump up and crystallize, then will begin to melt and change to an amber color.
  1 cup granulated sugar
• Add the softened butter 1 tablespoon at a time, stirring to combine before adding the next tablespoon.
  6 tablespoon unsalted butter
• Add the heavy cream and continue mixing. The caramel will bubble up at this point, but don’t be alarmed. Once combined, turn off the heat, stir in the salt and vanilla, and carefully pour it into a heat proof bowl or jar to cool slightly.
  ½ cup heavy whipping cream, 2 teaspoons vanilla paste or extract, ¼ teaspoon kosher salt

Crumb Topping

• Add the softened butter, flour, brown sugar, rolled oats, and salt to a bowl and mix it together with a fork until small to medium crumbles form. Place the bowl in the fridge while you prepare the pie.
  1 cup light brown sugar, ½ cup unsalted butter, ¾ cup all-purpose flour, ⅔ cup rolled oats, ¼ teaspoon kosher salt

Pie Assembly

• Preheat the oven to 400℉/205℃ and arrange one rack in the middle and one in the lower third of the oven.
• Roll out the homemade or store bought pie dough, then set it and crimp it in a 9″ pie plate. Place the pie crust in the freezer while you prepare the rest of the filling.
• Peel, core, and slice the apples into ¼” slices. Add them to a large mixing bowl and toss with the lemon juice, sugar, flour, cinnamon, nutmeg, and cloves until fully coated.
  6 large Granny Smith apples, 1 tablespoon lemon juice, ½ cup granulated sugar, ¼ cup all-purpose flour, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
• Add half of the apple to the pie crust and use your hands to arrange the apples so there aren’t any large gaps. Add the second half, following the same instructions and mounding the apples in the middle, then gently press the apples down with your hands to compact the gaps even further.
• Drizzle ½ cup of the caramel sauce all over the apples, leaving about ½” bare around the edges so the caramel doesn’t bubble over the crust.
  ½ cup caramel sauce
• Remove the crumble topping from the fridge and separate any overly large chunks with a fork, then sprinkle it all over the top of the pie. Do not press the crumb topping down.
• Place the pie on a cookie sheet, then bake in the center rack and bake for 20 minutes.
• Reduce the oven temperature to 375℉/190℃ and bake for another 20 minutes.
• Transfer the pie to the lower third of the oven for the final 10 minutes of baking. If using the chopped pecans, add them to the top of the crumble at this time.
  ½ cup chopped pecans
• Remove the pie from the oven and allow it to fully cool at room temperature on a wire cooling rack. This typically takes about three hours.
• Drizzle with the remaining caramel sauce (heat it in the microwave for about 15 seconds if it’s no longer a drizzling consistency), then slice the pie and serve!