There’s something magical about the combination of crisp apples, warm spices, buttery crust, and gooey caramel. This Dutch Caramel Apple Pie brings all of that together in one irresistible dessert. It’s the perfect pie to serve during the holidays, for a weekend gathering, or anytime you’re craving the cozy flavors of fall.
This pie features a tender flaky crust, a rich caramel apple filling, and a crunchy streusel topping that gives it just the right texture and sweetness. It’s a modern twist on the traditional apple pie — elevated, but still incredibly comforting and familiar.
Why This Pie Is Special
- Texture and flavor contrast — Tender spiced apples, crisp crumb topping, and a flaky base.
- Caramel indulgence — Gooey, buttery caramel is mixed into the filling and drizzled on top.
- Easy but impressive — No lattice required; the crumb topping makes it beautiful and simple.
- Perfect for any occasion — From casual Sunday dinners to festive holiday feasts.
Recipe: Dutch Caramel Apple Pie
Ingredients
For the Crust
- 1 (9-inch) pie crust (store-bought or homemade)
For the Apple Filling
- 6 to 7 cups tart apples, peeled, cored, and sliced (about 6 medium apples)
- 2 teaspoons lemon juice
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
For the Caramel Sauce
- 25 to 26 soft caramel candies, unwrapped
- 2 tablespoons heavy cream
For the Crumb Topping
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1/8 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened
For Finishing
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions
- Prepare the Pie Crust
Roll out your pie crust and fit it into a 9-inch pie pan. Crimp the edges and place it in the refrigerator while you prepare the filling and topping. - Make the Caramel Sauce
In a small saucepan over very low heat, melt the caramel candies with the heavy cream. Stir continuously until smooth. Set aside. You will use 1/2 cup of this for the filling and save the rest for drizzling on top when serving. - Make the Apple Filling
In a large mixing bowl, toss the sliced apples with lemon juice. Add granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and flour. Mix until evenly coated. Stir in 1/2 cup of the caramel sauce until combined. - Make the Crumb Topping
In another bowl, mix flour, brown sugar, and salt. Add softened butter and use a fork or pastry cutter to blend until the mixture becomes crumbly with pea-sized pieces. - Assemble the Pie
Pour the apple mixture into the prepared crust. Sprinkle the crumb topping evenly over the apples. Brush the crust edges with egg wash and, if desired, sprinkle coarse sugar on top for extra crunch. - Bake
Preheat the oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips and bake for 40 to 45 minutes, or until the topping is golden and the filling is bubbling. If the topping browns too quickly, tent the pie loosely with foil. - Cool and Serve
Allow the pie to cool for at least 2 to 3 hours before slicing. Drizzle with the remaining caramel sauce when serving. Optional: top with whipped cream or a scoop of vanilla ice cream.
Recipe Summary
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes (plus cooling time)
- Serving Size: 8 slices
- Yield: 1 (9-inch) pie
- Cuisine: American
- Course: Dessert
Nutrition Information (per slice, approx.)
- Calories: ~400
- Fat: ~16g
- Carbohydrates: ~58g
- Protein: ~3g
Additional Notes
- Use tart apples like Granny Smith, Honeycrisp, or Braeburn for the best flavor balance.
- You can make the caramel sauce from scratch if you prefer not to use store-bought caramels.
- The pie stores well at room temperature for 1 day or in the fridge for up to 3 days.
- Reheat slices gently in the microwave or oven before serving.