Homemade Caramel Apple Pie is pure decadence. Tender, warm apples are baked to perfection in a mix of sweet ingredients under a layer of buttery crumb topping. Serve it with a dollop of vanilla ice cream for a real treat!
Dutch Caramel Apple Pie
Sometimes, you just need a hearty slice of warm Apple Pie with a scoop of ice cream! As tasty as that classic combo is, it’s even better when the pie is baked with a buttery, warm, and sweet crumb topping. Oh, and the drizzle of caramel sauce in there? Swoon!
While Dutch Caramel Apple Pie is a delightful autumnal treat (especially for Thanksgiving), it tastes amazing any time of year. Trust me, this easy pie recipe is one you’ll bake more than once!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Make Caramel Apple Pie
Be sure to see the recipe card below for full ingredients & instructions!
- Prepare the pie dough in the pan and let it chill in the fridge.
- Create the filling by tossing together the apple slices, sugars, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.
- Make the crumb topping by first whisking the flour, brown sugar, cinnamon, and salt together.
- Cut the pieces of butter into the flour mixture until the crumb consistency is achieved.
- Fill the pie crust with apples, drizzle with caramel sauce, then top with the crumbs.
- Bake, then let cool before serving.
Ingredient Notes
- Pie Crust: Forms the base of the pie; use store-bought or homemade.
- Apples: Form the base of the filling; use crisp apples that won’t go mushy, such as Granny Smith, Honeycrisp, Golden Delicious, Jonagold, or a mix.
- Sugar: Granulated sugar adds sweetness, while brown sugar adds a warmer, deeper flavor.
- Flour: Thickens the filling and forms the base of the crumb topping.
- Lemon Juice: Helps prevent the apples from browning, and adds a bit of acid to balance the sweetness.
- Spices: Adds that traditional, warming flavor.
- Salt: Enhances the flavors in the filling and crumb topping.
- Caramel Sauce: Adds a deep, caramel flavor; use store-bought or homemade.
- Butter: Holds the crumble together.
Caramel apple pie is a Dutch-style apple pie with a crisp apple filling and a rich, crumb topping.
Dutch apple pie is a traditional apple pie with a crumb topping rather than a second pie crust.
I recommend using Granny Smith, as they’re the most versatile for baking and complement the sweet caramel sauce well. However, you can use whatever apples you like, or a mix of a few different varieties. Just make sure to choose apples that won’t go mushy!
I like to peel my apples because it yields a soft, uniform filling. While the peels add lovely color to the filling, they can go tough during baking, leading to a difficult-to-eat pie.
You should let your caramel apple pie cool for at least 3 hours before slicing. This will give the filling time to thicken and set up, leading to cleaner slices.
Nothing quite hits the spot like a homemade pie of any kind, but this Caramel Apple Pie may just be the BEST of the best. It’s got the most delicious apple pie filling, sweet caramel sauce, and rich crumb topping. Each layer is perfection!
Bring this easy Caramel Apple Pie to your next potluck to really get heads turning. Be ready to share this recipe because your friends will definitely be asking for it. It’s perfect for holidays too!
Make Ahead Instructions
While caramel apple pie is best eaten on the day it is made, you can bake caramel apple pie up to 1 day in advance of when you plan to serve it. Store the pie covered in the refrigerator until ready to serve. Let come to room temperature before serving.
You can freeze unbaked caramel apple pie for up to 3 months, then bake it straight from frozen. Freeze the pie uncovered for 1 hour to set the crust, then wrap tightly in 2 layers of plastic wrap and 1 layer of aluminum foil to store. Bake as directed, adding 20-30 minutes to the bake time.
Storage Instructions
Store leftover caramel apple pie tightly covered in the refrigerator for up to 4 days. Let come to room temperature or reheat individual slices in the microwave, if desired.
Freezing Instructions
Freeze caramel apple pie whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Freeze unbaked pie for up to 3 months. Bake from frozen, adding 20-30 minutes to the bake time.
Tips for the Best Caramel Apple Pie
- You can use a regular OR a deep-dish pie pan for this recipe, depending on how tall you want your pie to be.
- You can slice or chop the apples, depending on how you like your filling. Just try to keep the pieces uniform so that the pie bakes evenly.
- Add 1 teaspoon of kosher salt to the caramel sauce for a salted caramel apple pie.
- If the crust or topping begins to brown too quickly, cover the pie with aluminum foil for the rest of the bake.
- Let the pie cool completely before slicing. A hot pie will fall apart when sliced.
- To firm up the pie even more before slicing, refrigerate for at least 1 hour to set the filling.
- Drizzle extra caramel sauce over top of the pie before serving!
More Pie Recipes
- Banoffee Pie
- Apple Blueberry Pie
- Butterscotch Pie
- Coconut Cream Pie
There’s nothing better than when you get the warm apple pie filling, gooey caramel sauce, and buttery crumb topping all on your fork for one perfect bite. This easy homemade Caramel Apple Pie recipe is a rich, decadent dessert that’s unforgettably good!
More Delicious Apple Recipes!
- Caramel Apple Cupcakes
- Streusel Apple Bread
- Baked Apple Donuts
- Caramel Apple Dump Cake
- Homemade Caramel Apples
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Caramel Apple Pie Recipe
Ingredients
- 1 9-inch refrigerated pie crust 213 grams, homemade or store-bought
For the Apple Filling
- 6 large apples cored, peeled, and sliced (7-8 cups)
- ⅓ cup granulated sugar 67 grams
- ¼ cup all-purpose flour 30 grams
- 2 tablespoons brown sugar 27 grams
- 1 tablespoon lemon juice 14 grams, from ½ lemon
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon kosher salt
For the Crumb Topping
- 1 cup all-purpose flour 120 grams
- ⅔ cup brown sugar 142 grams
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, cold and cut into small pieces (1 stick)
For Assembly
- ½ cup caramel sauce 160 grams, homemade or store-bought, plus more for serving
Equipment
- Kitchen Scale (optional)
- Rolling Pin
- Pie Pan
Instructions
- Preheat oven to 400°F.
- Roll out the pie dough, creating a 12-inch circle. Place the dough in a 9-inch pie pan, tucking or trimming the overhang. Chill in the refrigerator or freezer while you prep the rest of the pie elements.1 9-inch refrigerated pie crust
For the Apple Filling
- In a separate bowl, add the apple slices, sugars, flour, lemon juice, cinnamon, nutmeg, cloves, and salt. Toss to combine, then set aside.6 large apples, ⅓ cup granulated sugar, ¼ cup all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon kosher salt
For the Crumb Topping
- In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt until combined.1 cup all-purpose flour, ⅔ cup brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
- Scatter the pieces of butter over the top. Using a pastry cutter or your fingers, cut the butter into the flour mixture until a crumb topping consistency is achieved.½ cup unsalted butter
Assembly
- Fill the pie crust with the apples, creating a low mound, then drizzle with caramel sauce.½ cup caramel sauce
- Scatter the crumb topping evenly over the filling.
- Bake the pie for 20 minutes, then reduce the temperature to 375°F and continue baking for another 45-50 minutes, tenting it with foil if it is browning too quickly, until the filling is bubbly and tender when poked with a knife.
- Allow the pie to cool for 3-4 hours before slicing and serving with more caramel sauce.
Notes
- You can use a regular OR a deep-dish pie pan for this recipe, depending on how tall you want your pie to be.
- You can slice or chop the apples, depending on how you like your filling. Just try to keep the pieces uniform so that the pie bakes evenly.
- Add 1 teaspoon of kosher salt to the caramel sauce for a salted caramel apple pie.
- If the crust or topping begins to brown too quickly, cover the pie with aluminum foil for the rest of the bake.
- Let the pie cool completely before slicing. A hot pie will fall apart when sliced.
- To firm up the pie even more before slicing, refrigerate for at least 1 hour to set the filling.
- Drizzle extra caramel sauce over top of the pie before serving!
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