Why You’ll Love This Recipe

Dutch Caramel Apple Pie is a comforting twist on the classic, featuring tender cinnamon-spiced apples nestled in a buttery crust, topped with a crumbly streusel and drizzled with rich caramel sauce. The combination of textures and sweet fall flavors makes this pie a standout dessert, perfect for holidays or cozy weekends.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the filling
apples (Granny Smith or Honeycrisp work best)
granulated sugar
brown sugar
ground cinnamon
nutmeg
all-purpose flour
lemon juice
vanilla extract

for the streusel topping
all-purpose flour
brown sugar
unsalted butter (cold and cubed)
rolled oats
ground cinnamon
salt

for the caramel sauce
granulated sugar
unsalted butter
heavy cream
vanilla extract
salt

pie crust
store-bought or homemade single 9-inch pie crust

directions

Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch drips.

Roll out and place the pie crust in a 9-inch pie dish, crimping the edges as desired.

In a large bowl, toss sliced apples with lemon juice, sugars, flour, cinnamon, nutmeg, and vanilla extract. Set aside.

Prepare the streusel topping by mixing flour, brown sugar, oats, cinnamon, and salt in a bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Fill the pie crust with the apple mixture, mounding slightly in the center.

Sprinkle the streusel topping evenly over the apples.

Bake the pie for 50–60 minutes, covering the edges with foil if they brown too quickly.

While the pie bakes, prepare the caramel sauce: in a saucepan over medium heat, melt the sugar until it turns amber, then stir in butter, cream, vanilla, and salt. Simmer until thickened.

Remove pie from oven and let cool for at least 30 minutes before drizzling with warm caramel sauce.

Servings and timing

This recipe yields 8 slices.
Preparation time: 25 minutes
Baking time: 50–60 minutes
Cooling and caramel time: 30 minutes
Total time: about 1 hour 45 minutes

Variations

Add chopped pecans or walnuts to the streusel topping for extra crunch.
Use maple syrup in the caramel sauce for a fall-inspired twist.
Substitute pears for some of the apples for a unique flavor blend.
Mix in dried cranberries or raisins for added texture and tartness.

storage/reheating

Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 20–30 seconds or the whole pie in a 300°F (150°C) oven for 10–15 minutes.
The caramel sauce can be stored separately and reheated before serving.

FAQs

Can I use store-bought caramel sauce?
Yes, but homemade adds a deeper, richer flavor.

Do I need to peel the apples?
Peeling is recommended for the best texture.

Can I make the pie in advance?
Yes, bake the pie a day ahead and add caramel before serving.

What apples are best for this recipe?
Granny Smith for tartness or Honeycrisp for a balance of sweet and tart.

Can I freeze this pie?
Yes, freeze baked or unbaked. Wrap tightly and bake or reheat as needed.

Can I make this gluten-free?
Use a gluten-free crust and flour blend for the streusel.

Why is my streusel too soft?
Ensure your butter is cold and don’t overmix.

How do I know when the pie is done?
The apples should be tender and the topping golden brown.

Can I skip the oats in the topping?
Yes, replace with extra flour or chopped nuts.

Is the caramel necessary?
It’s optional but adds a luxurious finishing touch.

Conclusion

Dutch Caramel Apple Pie blends classic apple pie warmth with a buttery crumble and decadent caramel drizzle. It’s a dessert that feels both familiar and special—perfect for impressing guests or indulging in a slice of cozy sweetness.