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Dutch Caramel Apple Pie
This Dutch Caramel Apple Pie is filled with cinnamon spiced apples and rich caramel sauce, baked in a flaky pie crust, and topped with a buttery brown sugar crumble.
Servings: 8 slices
slices
Equipment
- 9-inch pie dish
- large mixing bowl
- medium mixing bowl
- Whisk
- Fork
- baking sheet
- Aluminum foil or pie crust shield
- Cutting board and knife
Ingredients
Crust
- 1 refrigerated 9-inch pie crust, or homemade
Apple Pie Filling
- 5 medium peeled and thinly sliced apples
- ⅓ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup caramel sauce
Dutch Crumble Topping
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, melted
Topping
- Caramel sauce, for drizzling
Instructions
For the pie crust
- Preheat the oven to 375°F (190°C).
- Fit the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim and crimp the edges as desired.
- Place the prepared crust in the refrigerator while you make the filling.
For the apple filling
- Add the sliced apples to a large mixing bowl.
- Add the granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss until the apples are evenly coated.
- Add the caramel sauce and gently toss again until evenly distributed.
- Spoon the apple mixture into the prepared pie crust, arranging the apples evenly and slightly mounding them toward the center.
For the crumble topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
- Pour in the melted butter and stir with a fork until the mixture forms moist crumbs.
- Sprinkle the crumble generously and evenly over the apple filling, gently pressing some of the larger crumbs together with your fingers.
Bake
- Place the pie on a baking sheet to catch any juices that may bubble over.
- Bake for 45–50 minutes, or until the crumble is golden brown and the apple filling is bubbling around the edges.
- If the crust or crumble begins browning too quickly, loosely cover the pie with aluminum foil for the remainder of the baking time.
- Remove from the oven and allow the pie to cool for at least 2–3 hours before slicing. This gives the apple filling time to thicken and set.
- Drizzle with additional caramel sauce just before serving.
Nutrition Facts
Dutch Caramel Apple Pie
Amount per Serving
Calories
461
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
23
mg
8
%
Sodium
237
mg
10
%
Potassium
205
mg
6
%
Carbohydrates
82
g
27
%
Fiber
4
g
17
%
Sugar
52
g
58
%
Protein
4
g
8
%
Vitamin A
334
IU
7
%
Vitamin C
6
mg
7
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
