Prepare yourself for this apple pie. With a buttery crust, a caramel apple filling and a crumb topping drizzled with MORE caramel, you’ll never want to eat this classic dessert any other way ever again.
For the filling:
- 1 pie crust (store-bought or homemade)
- 8 cups peeled, cored and sliced apples*
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 pinch salt
- 1 tablespoon lemon juice
- 1/2 cup caramel sauce**
For the topping:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup caramel sauce
- Heat oven to 400°F. On a well-floured surface, roll out pie crust and transfer to a glass or ceramic pie plate. Press crust into bottom and sides of pie plate, then trim excess crust to within 1 inch of edge of pie plate. Fold over pie crust to line up with the edge of the pie plate; press and flute as desired.
- In a large bowl, stir together sliced apples, granulated sugar, 2 tablespoons brown sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, nutmeg, salt and lemon juice. Pour apple filling into pie plate, mounding apples in the center. Drizzle top with 1/2 cup caramel sauce.
- In a medium bowl using a pastry blender or your fingers, mix butter, 1 cup flour, 2/3 cup brown sugar and 1/2 teaspoon cinnamon until crumbs form. Sprinkle mixture over apple filling in pie plate, covering apples completely.
- Bake pie 45 to 55 minutes, or until crumb topping is a deep golden brown and apple filling is bubbly (cover pie crust with foil halfway through baking if it browns too quickly). Cool pie on a cooling rack 3 hours or until completely cooled.***
- Drizzle remaining 1/2 cup caramel sauce over pie just before serving. Store leftovers covered in refrigerator for up to 2 days.
- *My favorite apple varieties to use for apple pie are Granny Smith, Braeburn, Golden Delicious, Honeycrisp and Pink Lady.
- **I used this easy caramel sauce recipe from Sally’s Baking Addiction to add to this pie! You can also use store-bought caramel sauce, but I highly recommend using a high-quality caramel sauce since it lends so much flavor to the pie.
- ***The pie filling remains pretty juicy once cooled. If you don’t mind pie slices that fall apart a bit, you can serve the pie at room temperature; if you like more solid slices, I’d recommend refrigerating the pie for at least 1 hour before cutting and serving.
Keywords: crumb topping, dutch apple pie, fresh apple pie filling