Dutch Caramel Apple Pie

Dutch Caramel Apple Pie transforms the classic apple pie into something special with its buttery streusel topping and sweet caramel notes. I started making this version after my regular apple pie felt a bit ordinary, and the crumbly topping changed everything. The combination of tart Granny Smith apples with brown sugar creates natural caramel flavors as it bakes, while the streusel adds a satisfying crunch that regular pie crust just can’t match. It’s easier than a traditional two-crust pie since you skip the top crust entirely, and honestly, that crumbly topping disappears first every time I serve it.

Ingredients

For the Filling:

• 1 9-inch refrigerated pie crust
• 3 pounds Granny Smith apples, peeled, cored, and chopped
• ¼ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 teaspoon lemon juice

For the Streusel Topping:

• ⅔ cup brown sugar, packed
• ½ tablespoon granulated sugar
• 1 cup all-purpose flour
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, cubed and cold (1 stick)

How To Make Dutch Caramel Apple Pie

1. Preheat your oven to 375°F and fit the refrigerated pie crust into a 9-inch pie pan, crimping the edges decoratively.
2. Combine the chopped apples, ¼ cup brown sugar, ¼ cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, salt, and lemon juice in a large bowl, tossing until the apples are evenly coated.
3. Pour the apple mixture into the prepared pie crust, spreading it out evenly and mounding it slightly in the center.
4. Mix together ⅔ cup brown sugar, ½ tablespoon granulated sugar, 1 cup flour, and ½ teaspoon cinnamon in a medium bowl.
5. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
6. Sprinkle the streusel topping evenly over the apples, covering them completely and gently pressing down slightly.
7. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, until the topping is golden brown and the filling is bubbling around the edges.
8. Let the pie cool for at least 2 hours before slicing to allow the filling to set properly.

Storage and Make-Ahead Tips

You can prepare the streusel topping up to three days ahead and keep it refrigerated until you’re ready to bake. The assembled pie also holds well in the fridge for a few hours before baking, which works great if you’re planning ahead for dinner guests.

Once baked, the Dutch apple pie keeps at room temperature for about two days covered loosely with foil. For longer storage, refrigerate it for up to five days. The streusel might soften slightly in the fridge, but a quick 10-minute stint in a 350°F oven brings back some of that crispness.

Serving Suggestions

This pie doesn’t need much, but a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top. The warm caramel-apple filling paired with cold ice cream is tough to beat. Some people like a drizzle of extra caramel sauce too, though the pie creates its own caramel-like sauce as it bakes.

Serve it slightly warm rather than piping hot so the filling has time to thicken up. Room temperature works fine too, especially the next day when the flavors have had time to meld together.

Why Granny Smith Apples Work Best

Granny Smith apples hold their shape during baking and don’t turn to mush like softer varieties might. Their tartness balances the sweetness from both the filling and streusel topping, creating a better flavor profile overall.

You could mix in another apple variety if you want, but keep Granny Smiths as at least half of your apple mixture. Honeycrisp or Braeburn apples add a bit of sweetness if you prefer a less tart pie, but avoid Red Delicious or McIntosh since they get too soft.

Notes

• Cover the edges of the crust with foil or a pie shield after 30 minutes if they’re browning too quickly
• Don’t skip the baking sheet underneath, this pie can bubble over as it bakes
• Cold butter is essential for a crumbly streusel; if your kitchen is warm, pop the butter back in the fridge for a few minutes while you prep the apples
• The pie needs a full 2 hours to cool and set, otherwise you’ll have apple soup when you slice it
• You can freeze the baked pie for up to 3 months; thaw overnight in the fridge and reheat before serving

Frequently asked questions

Can I use a homemade pie crust instead? Absolutely, a homemade crust works great here. Just blind bake it for about 10 minutes before adding the filling to prevent a soggy bottom, since the apple mixture releases quite a bit of liquid as it cooks.

How do I know when the pie is done? Look for a golden-brown streusel topping and bubbling filling that’s visible around the edges or through the topping. If you insert a knife into the center, the apples should feel tender but not mushy.

Can I prep the apples ahead of time? You can peel and chop the apples a few hours ahead, but toss them with the lemon juice right away and keep them refrigerated to prevent browning. Add the remaining filling ingredients just before assembling the pie.

What’s the best way to reheat leftovers? Warm individual slices in the microwave for 20-30 seconds, or reheat the whole pie covered with foil in a 350°F oven for 15-20 minutes. This brings back that fresh-baked taste and softens the filling again.

Why is my streusel topping hard instead of crumbly? This usually happens if the butter was too soft when you mixed it in, or if the pie was overbaked. Make sure your butter is cold and cut it in just until you see those pea-sized pieces, overworking it creates a denser topping.

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