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Dutch Caramel Apple Pie

Dutch caramel apple pie combines tender cinnamon apples and caramel with a buttery oat crumb topping baked until golden. Cool it for at least 3 hours so the filling sets, then finish with more caramel sauce.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling 3 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pie crust refrigerated, 9-inch
Filling
  • 2.5 lb apples peeled, cored, and sliced 1/4 inch thick
  • 0.33 cup granulated sugar
  • 0.25 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 tbsp lemon juice
  • 0.5 cup caramel sauce divided
Crumb topping
  • 0.75 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.5 cup brown sugar packed, light
  • 0.25 tsp salt
  • 6 tbsp unsalted butter cold, cut into small pieces

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Prepare the crust
  1. Heat the oven to 400°F and set a rack in the lower third of the oven.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Refrigerate the crust while you prepare the filling.
Make the filling
  1. In a large bowl, toss the apples with the granulated sugar, 1/4 cup flour, cinnamon, salt, and lemon juice until evenly coated.
  2. Transfer the apples to the crust, mounding them in the center.
  3. Drizzle 1/4 cup caramel sauce over the apples.
Make the crumb topping
  1. In a medium bowl, combine the 3/4 cup flour, oats, brown sugar, and salt.
  2. Work in the butter with your fingertips until coarse crumbs form.
  3. Scatter the crumb topping evenly over the apples.
Bake and cool
  1. Set the pie on a rimmed baking sheet.
  2. Bake at 400°F for 20 minutes.
  3. Reduce the oven to 350°F and bake for 45 to 55 minutes, until the topping is golden, the apples are tender when pierced, and the juices bubble.
  4. Cover the crust edge with foil if it browns too quickly.
  5. Cool the pie on a rack for at least 3 hours to let the filling set.
  6. Drizzle with the remaining 1/4 cup caramel sauce before serving.

Notes

For the neatest slices, let the pie cool for the full 3 hours so the filling can set. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free version, use a gluten-free crust, certified gluten-free oats, and a 1:1 gluten-free flour blend.