Few things say “autumn” better than an apple pie. Over here, we believe that apple pie can (and should!) be eaten at any time of the year!! Still, there’s nothing like going out and picking up a fresh bushel of apples from a local market – or picking them off of apple trees yourself if you’re fortunate enough to live in an area of the world where you can do that! Just picture it: putting on a cozy sweater, grabbing a cup of hot apple cider, and walking through an apple orchard with friends and family to pick your very own apples that you will later turn into a delicious creation. MMM! This Dutch caramel apple pie is made with a delicious, crumbly topping and incredible caramel drizzle that just soaks into the topping and throughout the pie. Seriously, every bite is better than the last! I dare you to keep this in your house for longer than one day… What Makes Dutch Caramel Apple Pie Special? One thing that I love about apples is that they’re so versatile. You can make a traditional apple pie that is topped with a flaky crust, sure. But why not try something new this season? The main difference between a Dutch caramel apple pie and a traditional pie is exactly that: the topping. Here, we’re going to make a delicious crumbly topping in place of the crust. This style, although “untraditional,” dates all the way back to a 1514 cookbook called Notabel Boecxken van Cokeryn. It was the very first printed cookbook in Dutch, published in Brussels by Thomas vander Noot. In these early times, Dutch apple pie was baked with finely chopped tart apples (think Granny Smith). Before baking, it was covered with a thick pastry that was then removed once it was done baking. The piece of removed pastry would be mixed in with the apple filling along with some crushed sugar cookies that were sweetened with warm spices. Today, the Dutch caramel apple pie is pretty similar, but we create that crumbly topping before baking and bake the entire pie with it already added. It makes the whole process a lot easier! This modernized Dutch apple pie also calls for sliced apples instead of chopped. If you’d like to customize your apple pie, feel free to chop up your apples! Better yet, make two pies! One with chopped, one with sliced and see which you like better. TIPS FROM THE CHEF In order for you to make the very best Dutch apple pie that you can, we’re going to include some specific tips directly from us to you. Hopefully, this will enable you to follow the recipe with confidence and produce a delicious treat that will be begged for by friends and family for years to come! The Best Apples for Apple Pie There are many different types of apples, and you can really choose any kind for your apple pie – whatever you like best! We DON’T suggest using Red Delicious, though. They tend to be a softer apple that won’t give a very good texture once cooked. We DO suggest using a tart apple, just like the Dutch pie was traditionally made with. If you’re going out and picking your own apples, you will likely have a large variety to choose from. However, if you don’t live in an area with available apple orchards, these types of apples that are great for apple pie can likely be found at any grocery store:
  • Honey Crisp
  • Fuji
  • Gala
  • Golden Delicious
  • Granny Smith
  • McIntosh
Cook the Apples First Once you’ve got your apples peeled, cored, and sliced, the very first thing you’re going to do is get them cooking in a pan. Melt the butter in a large pan and toss in cinnamon and brown sugar. Let the flavors all melt together for a minute or two. Don’t be afraid to take a big whiff! It smells divine. Gently place the apple slices into the pan and give them a good stir until each one is evenly coated. Let that all cook together for about 5-minutes until the apples get nice and juicy. Take the pan off the heat and sift a bit of flour over the apples while stirring, so the flour doesn’t clump. This will help to soak up the apple juice and prevent a soggy bottom crust. Quick and Easy Dutch Apple Pie Method We genuinely think that this pie is best made with our Homemade All Butter Pie Crust recipe, but if you’re pressed for time or want a more comfortable option, you can use store-bought frozen or refrigerated pie crust. Another helpful tip is to slice the apples up the day before you’re ready to bake if you have the time. It’s a pretty tedious process, making sure the apples are completely peeled and thinly sliced. If you decide to do them the day before, just toss them in a bowl with juice from half of a lemon. This will help keep the apples preserved, so they don’t brown in the fridge. Seal the bowl tightly with some plastic wrap, and they’ll be good to go the next day when you’re ready to bake! Storing Dutch Caramel Apple Pie We’re willing to risk the bet that you won’t have any Dutch apple pie leftovers, but in the event that you do, it will stay fresh in the fridge for 2-days. If you don’t plan on eating the whole pie the day that it’s baked, keep the caramel drizzle on the side and pour it over each slice as it’s served. This will help prevent the stored pie from becoming soggy. Wrap your pie in plastic wrap and place it in the fridge until you’re ready to enjoy! You can eat it cold if you like or zap it in the microwave for a minute or two. To reheat the pie in the oven, preheat to 350 degrees F (175 C) and re-bake the pie for 10-minutes. Baking the pie tends to keep the crumbly topping crispy, while microwaving it might soften it.  
Yield: 8 Servings

Dutch Caramel Apple Pie

Dutch Caramel Apple Pie

Yummy homemade apple pie with a crunchy- sweet streusel.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes

Ingredients

Pie Crust

  • 1(9") store-bought Pie crust (or Homemade)

Filling

  • 6-7 cups sliced Apples (1/2" Thick) 
  • 1/3 cup sugar
  • 2 tsp lemon juice
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour

caramel 25-26 caramel

  • 2 tbsp heavy cream

Topping

  • 1 cup all-purpose flour
  • 2/3 cup brown & a l  sugar & extra for sprinkling on the crust
  • 1/2 cup butter (softened)
  • 1 egg (egg wash)

Instructions

    Crust

    1. Prepare the premade pie crust according to the package instructions.

    Caramel Sauce

    1. Over low heat, blend the caramel and heavy cream in a small pan until melted and smooth. Use 1/2 cup in the filling and save the rest for drizzling.

    Filling

    1. Preheat the oven to 400°F (or 200°C). Combine all the filling ingredients in a large bowl (except the caramel) until blended.
    2. Allow the mixture to sit for 10 minutes before adding the caramel. stir to combine and set aside.

    Streusel Topping

    1. In a large bowl, combine the flour, sugar, and salt.
    2. Use either a fork or pastry cutter to blend the butter into the flour mixture until it resembles crumbs of various sizes.

    Assembling the pie

    1. Using a spoon, scrape all the filling into the pie shell and use the streusel to cover the apple filling.
    2. Brush the topping with egg wash, sprinkle with sugar and bake for 40-45 minutes.
    3. At the 20 minute mark, check the pie for signs of rapid browning, if this occurs, use tin foil to cover the pie top and continue baking.
    4. Once the crust and topping are golden brown and the apple filling is bubbling and is tender, the pie is done.
    5. Allow the pie to cool about 2-3 hours before serving. Once cool, drizzle with the remainder of the caramel sauce, slice, and serve.

     

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