Description
This Dutch Caramel Apple Pie is a warm and cozy dessert featuring a flaky crust, spiced apple filling, a crunchy streusel topping, and a drizzle of homemade caramel sauce. Perfect for fall or any special occasion!
Ingredients
For the Pie Crust: (Use store-bought or homemade)
- 1 unbaked 9-inch pie crust
For the Apple Filling:
- 6 cups apples, peeled and sliced (Granny Smith or Honeycrisp work best)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cubed
For the Caramel Sauce: (or use store-bought caramel)
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Instructions
Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and place it into a 9-inch pie dish. Crimp the edges and set aside.
2. Make the Apple Filling:
- In a large bowl, toss the sliced apples with sugar, brown sugar, lemon juice, cinnamon, nutmeg, salt, cornstarch, and vanilla.
- Let sit for 10 minutes while making the topping.
3. Make the Streusel Topping:
- In a bowl, mix flour, brown sugar, and cinnamon.
- Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Assemble the Pie:
- Pour the apple filling into the pie crust.
- Evenly sprinkle the streusel topping over the apples.
5. Bake:
- Place the pie on a baking sheet and bake for 45-50 minutes, until golden brown and bubbly.
- Cover the edges with foil if they brown too quickly.
6. Make the Caramel Sauce: (If using homemade)
- In a small saucepan over medium heat, melt sugar until golden brown.
- Stir in butter until melted, then slowly whisk in heavy cream and salt. Simmer for 1-2 minutes, then remove from heat.
Notes
Best apples: A mix of sweet (Honeycrisp) and tart (Granny Smith) apples adds great flavor.
Thicker caramel: Simmer the caramel sauce for an extra 2 minutes for a thicker drizzle.
Make ahead: The pie can be baked a day in advance and reheated before serving.