Description
Dutch Caramel Apple Pie is a delicious twist on the classic apple pie, topped with a buttery streusel crumble and rich caramel sauce. This cozy dessert is perfect for holidays or any time you want a comforting, sweet treat.
Ingredients
- 1 unbaked 9-inch pie crust
- 6 cups peeled and thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (plus more for drizzling)
- For the streusel topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and flute the edges.
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and caramel sauce. Toss until apples are evenly coated.
- Pour the apple mixture into the prepared pie crust and spread evenly.
- To make the streusel, combine flour, brown sugar, and granulated sugar in a bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the apples.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly. Cover with foil halfway through baking if the top browns too quickly.
- Let the pie cool slightly before drizzling with additional caramel sauce.
- Serve warm or at room temperature, optionally with vanilla ice cream.
Notes
- You can make the pie ahead of time and store it in the refrigerator for up to 3 days.
- Use a baking sheet under the pie to catch any caramel drips during baking.
- For extra crunch, add chopped pecans or walnuts to the streusel topping.