Level up your classic apple pie with this dutch caramel apple pie AKA a classic apple pie drizzled with homemade salted caramel and topped with a buttery crumb topping.
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Dutch Caramel Apple Pie
Is there anything better than a classic homemade apple pie? Well…yes, yes there is. It’s called Dutch Caramel Apple Pie and, you guys, it is INSANELY good. While I’ll always have a soft spot for traditional apple pie, this caramel apple pie has stolen my heart. Picture this: a flaky pie crust filled with a salted caramel apple filling (oh yes, we went there), topped with buttery streusel and drizzled with MORE caramel. Top that with a scoop of vanilla ice cream and you are in for a GOOD time.
What is dutch apple pie?
I think we all know what apple pie is. But you may not have had dutch apple pie. Traditional apple pie is made with two buttery pie crusts–one on the bottom and one on the top. You can do the top pie crust with a lattice pattern, cut out shapes, or a full crust with vents cut out. Or…if you’re feeling a little crazy, you can make a dutch apple. A dutch apple pie is basically a normal apple pie, but instead of using a top pie crust, you top the apple filling with a buttery crumb topping instead. The result is a super decadent, salty-sweet and delicious pie. It’s the perfect treat to make with all of those in season apples or to serve up for Thanksgiving dinner.
What do you need to make this dutch caramel apple pie?
Apple pie is a staple recipe that calls for staple ingredients. And lucky for you, you can find each and every one of these ingredients at your local ALDI at super affordable prices. During the holidays AKA the busiest time of the baking year, the last thing I want to do is run to a bunch of different grocery stores to get what I need. That’s where ALDI saves the day. From affordable wine to artisanal cheeses to baking ingredients to the actual turkey to serve the day of, you can find every ingredient on your list at one stop. The best part? ALDI has curbside pickup and delivery via Instacart so you can save even more time and save the actual trip into the store. A win win all around.
All right my loves, here’s your grocery list:
Apples: We like to use granny smith apples for this dutch apple pie. They’re tart so they cut the sweetness of the caramel and they hold their shape well in the oven, meaning your pie will still have a little bite to it.
Sugar: You’ll need Simply Nature Organic Light Brown Sugar and Baker’s Corner Granulated Sugar for caramel, the filling and crumb topping. A combination of brown sugar and granulated sugar will give you the perfect amount of treacly brown sugar flavor and classic sweetness.
Stonemill Ground Cinnamon, Ginger + Nutmeg: All fall baked goods need a hearty dose of cozy spices. We used a combination of cinnamon, ginger and nutmeg in the filling.
Lemon: You’ll need an acid to cut some of the sweetness and brighten up the flavor of your homemade dutch apple pie. Lemon will bring out the juiciness of the apple and round out the spices.
Baker’s Corner All Purpose Flour: Apples release a lot of moisture when they bake up so you’ll need a few Tablespoons of flour to soak up all those juices and prevent you from having a soggy pie.
Countryside Creamery Unsalted Butter: You’ll need butter for the both caramel and for the crumb topping for this dutch apple pie.
Countryside Creamery Heavy Cream: Homemade caramel calls for heavy cream to thin it out and give it that creamy, rich texture.
Premade pie crust: Every pie needs a crust–duh! We love the Belmont Deep Dish Pie Crust because it cuts your prep time in half and tastes just as delicious and flaky as a homemade one.
Tips for making the best dutch apple pie a breeze
Use a premade pie crust: Dutch caramel apple pie making requires a few separate processes: making caramel, peeling and chopping apples, blind baking, etc. So why not make life easier for yourself and use a premade pie crust. We love the Belmont Deep Dish Pie Crust because it tastes just as good as a homemade one, is super affordable and makes baking homemade pies for the holidays a walk in the park. I like to stock up at ALDI and keep a bunch in my freezer so I can whip up a pie whenever my heart desires!
Make the caramel ahead of time: We almost ALWAYS have a mason jar full of homemade caramel in our fridge. Homemade caramel isn’t hard to make once you get the hang of it, but having it on hand makes prep time for this pie super quick and easy. Whip up the caramel up to 3 weeks before making the dutch caramel apple pie and use it whenever you’re ready!
Bake the pie ahead of time: If you have a lot to prepare the day of, you can make this pie up to two days before you’re planning on serving it and just heat it back up in the oven to serve. The pie will be every bit as delicious the next day!
We hope you enjoy this dutch caramel apple pie as much as we do! Happy baking!
3 tablespoons Countryside Creamery Unsalted Butter, room temperature
1/4 cup Countryside Creamery Heavy Whipping Cream
½ teaspoon salt
For the pie
1 Belmont Deep Dish Pie Crust
1 pound (5-7) granny smith apples
¼ teaspoon salt
2 teaspoons Stonemill Ground Cinnamon
½ teaspoon Stonemill Ground Nutmeg
½ teaspoon Stonemill Ground Ginger
¼ cup Baker’s Corner Granulated Sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 tablespoons Baker’s Corner All Purpose Flour
For the crumb topping
½ cup Countryside Creamery Unsalted Butter, melted
1 cup Simply Nature Organic Brown Sugar
1 teaspoon Stonemill Ground Cinnamon
¼ teaspoon salt
1 ½ cups Baker’s Corner All Purpose Flour
In a heavy bottomed saucepan, heat the sugar on medium low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.
Next, pour in the heavy cream and sea salt. Stir until everything is combined
Pour into a small bowl or cup and allow to cool completely before using.
While you prep the filling, blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.
While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.
Add the spices, salt, flour, lemon juice, vanilla and sugar to the filling and stir to combine.
Reserve a ¼ cup of your homemade caramel for drizzling on the top of the pie. Add the remaining caramel to the apple pie filling and stir to distribute the caramel evenly.
Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.
Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.
Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.
Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.
Allow to cool before drizzling with the remainder of the caramel sauce. Serve with vanilla ice cream or whipped cream. Enjoy!
Keywords: dutch apple pie, dutch caramel apple pie, caramel apple pie