dutch caramel apple pie
My Patchwork Adventure into Dutch Caramel Apple Pie
If anyone told me five years ago I’d be scribbling notes on how to make my own Dutch caramel apple pie, I’d’ve just laughed and pointed at the store-bought box in my freezer (yes, I’m outing myself). But honestly, there’s something hilariously satisfying about the mess of flour, apples, and way too much caramel oozing out onto your oven floor. Pro tip: don’t forget to put a baking sheet underneath; unless you enjoy scrubbing burnt sugar at midnight. Quick story—first time I tried this, my aunt popped over just as I was kidnapping a forkful straight from the pan. Apparently that’s “not the proper way” to taste-test. Noted. But she’s never turned down a slice, come dessert time.”
Why You’ll Totally Fall for This Pie
I make this when apples are about to do the walk of shame out of my fruit bowl (or when it’s raining and I want a good excuse to warm up the kitchen—cosy vibes, you know?). My kids go absolutely bonkers for the caramel topping. And you know, I used to dread fiddly crusts, but this Dutch version is more like shoving a giant cookie crumb pile on top (thank goodness). Plus, it’s impossible to mess up so badly it isn’t delicious. Trust me, I discovered that the day I completely forgot to peel half the apples. Just a little chewy.
Gathering Your Mishmash of Ingredients
- 1 store-bought or homemade pie crust (I use pre-made when I can’t be bothered, though if you’ve got time, this guide is gold)
- 6–7 apples (Granny Smith are classic, but honestly, whatever apples are hiding in your fridge work fine—my gran swears by Pink Lady, but, eh…)
- 3/4 cup white sugar (or half brown, half white, no one’s checking)
- 1 tablespoon all-purpose flour (cornstarch floats in when I’m out of flour and never lets me down)
- 1 teaspoon ground cinnamon, and a pinch of nutmeg if feeling fancy
- 1/4 teaspoon salt
- 1 tablespoon lemon juice—bottled is fine, but if you have leftover fresh, go wild
- For the caramel: 1/2 cup soft caramels (yep, like candy), or make your own (I rarely do unless it’s a slow Sunday)
- For the topping: 1/2 cup unsalted butter, 1 cup flour, 2/3 cup brown sugar, and a tiny handful of rolled oats (which my husband claims “make it breakfast food”)
- Optional: 1/3 cup chopped nuts—I like pecans if I haven’t nibbled them all while prepping
My Not-So-Scientific Directions
- Preheat your oven to 375 F (190 C). If you forget, like I do, just start anyway and hope the pie forgives you.
- Roll out the crust and carefully plop it into a 9-inch pie dish. Mine always rips—patch it up and call it rustic. Prick a few fork holes.
- Peel, core, and slice the apples pretty thin. Actually, if you leave some skin, it’s fine (some folks like the extra chew, plus it’s “fiber”). Toss with sugar, flour, cinnamon, nutmeg, salt, and lemon juice. This is where I usually sneak a slice—egg me on, why not.
- Layer those apples into your crust, getting them nice and cozy. If there’s leftover juice at the bottom, pour most of it in but maybe not all—too much and you get pie soup. Learned that the hard way.
- Now for the fun part: melt the caramels (or your sauce) in a small pot with a splash of milk. Stir like mad until smooth. Drizzle about two-thirds over the apples; try not to just drink it straight (guilty, once).
- To make the topping: mix flour, brown sugar, oats, and nuts in a bowl. Cut in butter till crumbly. Hands are the real tool for this, honestly.
- Scatter that sandy-cookie mixture all over, covering the apples (pile it up, gravity will sort it out).
- Bake for 45–55 minutes—till the top’s golden and the filling’s bubbling up around the crust (the smell—good grief, it’s spectacular). If it browns too quick, chuck some foil on top.
- Drizzle the rest of your caramel over the pie as soon as it comes out. Or save it for ice cream later—your call.
Notes from Many Pie-Based Experiments
- Pecans are fab, but walnuts sometimes taste a bit bitter, so toast them first if you’re using ’em.
- If your sauce goes grainy, it’s probably just overheated—still tasty, just less pretty.
- Soggy bottom? Try putting the pie on the lower rack; actually, that helped me loads.
Fun Variations (and One Dud)
- Swap the caramel for dulce de leche for a milder, more grown-up scoop (tastes like you bought it from a swanky bakery!)
- Once, I added dried cranberries. Couldn’t decide if I loved or hated it but my neighbor still talks about that “wild pie.”
- Tried a gluten-free crust once; turned out crumbly as all get out, so maybe look for a sturdy recipe like the ones on Minimalist Baker
Equipment… But Don’t Sweat It
- 9-inch pie pan (honestly, I’ve used a casserole dish in a pinch, just a bit more “shallow crumble” than pie but still tastes top-notch)
- Mixing bowls (when I’m washing-up averse, I’ve used a mixing pot instead; works out)
- Sharp-ish knife and a peeler (unless you’re one of those wizards with a paring knife—I’m not)
- Small saucepan for caramel. Or microwave if you’re feeling brave and don’t mind a sticky microwave.
Storing Leftovers… If There Are Any
Technically, you could cover the pie and keep it in the fridge for up to three days. But honestly, in my house it never lasts more than a day—as if there’s a pie-eating ghost wandering through at midnight. Sometimes I think it tastes better the next day, after everything’s had a chance to meld. Just reheat a slice for 20-30 seconds in the microwave and it’s even gooier.
How I Love to Serve This Pie
My crew wants it warm with a scoop of good vanilla ice cream that instantly melts into puddles (too poetic?). Sometimes, for breakfast (shh), I plop a little Greek yogurt on top and call it balanced. And once in blue moon, we drizzle extra caramel and add a pinch of crunchy salt for “grown up pie.” I highly suggest a big mug of coffee on the side, or maybe chai if apples are feeling especially autumnal.
a Few Pro Tips I’ve Learned (the Hard Way)
- I once tried rushing the caramel and ended up with a weird, chewy toffee layer. Just let it melt slowly; patience is a virtue here.
- Using too many apples? Actually, I think it’s better to err on the side of too many; overflow looks dramatic (in a good way) and who doesn’t like extra fruit?
- Don’t stress out if your topping’s a bit clumpy; rustic > perfect. Fact.
Sometimes-Asked Questions I Actually Get
- “Help, my caramel split—what do I do?”
Great question! If it’s salvageable, whisk in a splash of milk off the heat. Otherwise, just eat it anyway; nobody ever complains about extra sauce in my house. - “Can I freeze Dutch caramel apple pie?”
Sure, though the topping might go a bit soft when you thaw it—I’d say eat it fresh if possible, but emergencies happen. Wrap it up tight and you can freeze slices for a crazy weekday treat. - “Which apples are best, exactly?”
Personal preference, really! Granny Smith are tart and keep some bite, but I’ve chucked all sorts in, even once a stray pear. Worked fine; just use what you’ve got. - “Does it work dairy-free?”
Yep—substitute vegan butter and dairy-free caramel. A friend tested it (actually, she said she liked it best that way, so what do I know).
And sometimes, when I’m tired, I skip the pie step altogether and just bake the apple filling under the topping in ramekins. Not exactly pie, but I dare say it scratches the itch when you’re running on empty.
Ingredients
- 1 prepared 9-inch pie crust
- 6 medium apples, peeled, cored, and sliced
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1/4 cup caramel sauce, plus more for drizzling
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, cold and cut into cubes
- 3/4 cup all-purpose flour (for crumb topping)
- 1/2 cup light brown sugar
Instructions
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1Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
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2In a large bowl, combine sliced apples, granulated sugar, cinnamon, nutmeg, 2 tablespoons flour, lemon juice, and 1/4 cup caramel sauce. Toss until apples are well coated.
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3Pour the apple mixture into the prepared pie crust and spread evenly.
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4In a separate bowl, mix 3/4 cup flour and brown sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs.
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5Sprinkle the crumb topping evenly over the apples. Bake for 50-55 minutes, or until the topping is golden brown and apples are tender.
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6Remove from oven and let cool for at least 30 minutes. Drizzle with additional caramel sauce before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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