Description
A refined Dutch Caramel Apple Pie featuring a buttery crumble, warm caramel, and bright, tender apples, offering a delightful contrast of textures and flavors.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought), chilled
- 1 tablespoon unsalted butter, room temperature (for greasing the pan)
- 5 large apples (Granny Smith and Honeycrisp mix), peeled, cored, thinly sliced
- 3/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch of fine sea salt
- 1/2 cup heavy cream, warmed
- 1/2 cup granulated sugar (for caramel)
- 2 tablespoons unsalted butter, cold, diced (for caramel)
- 1/4 teaspoon flaky sea salt (for caramel)
- 3/4 cup all-purpose flour (for streusel)
- 1/2 cup rolled oats (for streusel)
- 1/2 cup light brown sugar, packed (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 6 tablespoons cold unsalted butter, cubed (for streusel)
- 1/3 cup chopped toasted pecans or almonds (optional for crunch)
Instructions
- Preheat the oven to 375°F (190°C). Fit the chilled pie crust into a 9-inch springform or pie pan; trim and crimp the edge. Lightly grease the pan with 1 tablespoon room temperature butter.
- Toss the thin apple slices with lemon juice, granulated sugar, brown sugar, cinnamon, cornstarch, vanilla, and a pinch of salt until evenly coated.
- Arrange the apple slices in the crust, layering with slight overlap to create a compact, even mound.
- Make the caramel by melting granulated sugar over medium heat until it liquefies and turns deep amber. Remove from heat and whisk in warm cream until smooth.
- Pour about two-thirds of the caramel over the arranged apples, letting it seep into the layers.
- Prepare the streusel by combining flour, oats, brown sugar, and cinnamon in a bowl. Rub in cold butter until coarse crumbs form.
- Scatter the streusel evenly over the caramel-glazed apples and bake for 45–55 minutes until topping is deeply golden.
- Remove from oven and brush the reserved warm caramel over the hot streusel and visible fruit. Let the pie cool at least 2 hours.
Notes
Serve slices slightly warm with a quenelle of crème fraîche or whipped vanilla cream. Store loosely covered at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg