Craving a show-stopping dessert? This Salted Caramel Dutch Apple Pie features a flaky, buttery crust filled with spiced apples, a golden crumb streusel, and a silky homemade salted caramel drizzle. It’s ideal for Thanksgiving, holiday gatherings, or any cozy fall evening—read on for tips to bake it perfectly.
For other apple desserts, try the apple crisp without oats and maple apple pie recipes mentioned in the original post.
Salted Caramel Dutch Apple Pie is an indulgent twist on a classic. Crisp apples like Granny Smith combined with sweeter varieties are warmed with cinnamon and other cozy spices, folded into a flaky crust, and finished with a crunchy streusel and rich salted caramel. The result is a balanced dessert—tart, sweet, buttery, and warmly spiced.
It’s a dessert you’ll be proud to serve at holiday dinners, potlucks, or a simple family supper.
This pie is more than a treat; it’s an experience—from selecting apples to the aroma of cinnamon and caramel while it bakes. Serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel for a real showstopper.
Whether you’re baking for a crowd or making a new family tradition, these instructions and tips will help you get the best results.
Table of Contents
- What Makes Salted Caramel Dutch Apple Pie Special?
- Ingredients
- Step-by-Step Guide to Making Salted Caramel Dutch Apple Pie
- Assembling and Baking the Pie
- Tips for the Perfect Apple Pie
- Frequently Asked Questions
- More Pie Recipes
- Caramel Dutch Apple Pie Recipe
What Makes Salted Caramel Dutch Apple Pie Special?
This isn’t an ordinary apple pie. It pairs the familiar warmth of spiced apples with a rich salted caramel and a crunchy streusel instead of a traditional top crust. Key highlights:
- Flavor Balance: Tart apples and homemade salted caramel create a balanced sweetness with bright and deep notes.
- Crumble Topping: The streusel adds texture and a nutty, buttery crunch that contrasts the soft filling.
- Versatile for Occasions: Elegant enough for holiday tables but comforting on a quiet evening at home.
Ingredients
(Full measurements are provided in the recipe card below.)
Every ingredient plays a role to ensure the pie is flavorful and has the right texture:
- Apples: A mix of Granny Smith and Honeycrisp (or similar tart and sweet varieties) gives structure, texture, and a balanced flavor.
- Sugars: Brown sugar deepens the caramel notes in the filling; granulated sugar is used for caramel sauce and crumble.
- Lemon Juice: Brightens the filling and prevents browning of the apple slices.
- Warm Spices: Cinnamon, ginger, nutmeg, cloves, and optional cardamom give a classic autumnal profile.
- Salted Caramel Sauce: Made from sugar, butter, heavy cream, and salt, it melds the dessert together with a rich, slightly salty finish.
- Flour and Butter: In the crust and streusel for structure, flakiness, and rich flavor.
Step-by-Step Guide to Making Salted Caramel Dutch Apple Pie
Make the Homemade Pie Crust and Crumble Topping
Step 1: Make the crust by combining flour, sugar, and salt. Cut cold butter into the flour until pieces are pea-sized.
Step 2: Add cold sour cream and gently mix until a shaggy dough forms. Avoid overworking to keep the crust flaky.
Step 3: Turn the dough onto a floured surface, fold it a few times to create layers, then wrap and chill at least 1 hour (or up to 3 days).
Step 4: For the streusel, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly and refrigerate until ready to use.
Salted Caramel Sauce
Step 5: (Skip if using store-bought.) Melt granulated sugar over medium heat until it turns amber. Carefully add butter and stir, then whisk in heavy cream and kosher salt until smooth. Cool before drizzling over the pie.
Preparing the Apple Pie Filling
Step 6: Peel, core, and slice apples evenly. Toss with brown sugar, lemon juice, and warm spices.
Step 7: Add apple cider and a cornstarch slurry to thicken. Finish the filling by stirring in some salted caramel and vanilla, then cool.
Assembling and Baking the Pie
Step 8: Preheat oven to 400°F. Roll chilled dough to fit a 9-inch pie dish.
Step 9: Fit crust into the dish, trim the edges, and freeze 20 minutes.
Step 10: Line the crust with parchment and pie weights. Blind bake 15–17 minutes until golden, remove weights, and bake another 10 minutes.
Step 11: Lower oven to 375°F. Add the cooled apple filling, drizzle with salted caramel, and cover with the streusel. Bake 15–25 minutes until the topping is golden and the filling bubbles.
Cool the pie for 30 minutes, then refrigerate at least 2 hours (best overnight) so the filling sets. Serve with extra caramel, vanilla ice cream, or whipped cream.
Tips for the Perfect Apple Pie
- Choose the Right Apples: A mix of tart and sweet apples (Granny Smith and Honeycrisp) gives the best texture and flavor.
- Let It Cool Before Slicing: Cooling helps the filling set for cleaner slices.
- No Egg Wash Needed: Because the crust is prebaked, it will brown nicely without an egg wash.
- Protect the Topping: If the streusel browns too quickly, tent the pie loosely with foil for the last 10–15 minutes.
Frequently Asked Questions
Yes. Store-bought crust saves time. Blind bake it first for the best texture and to prevent a soggy bottom.
A blend of Honeycrisp and Granny Smith works well: Honeycrisp for sweetness and texture, Granny Smith for tartness.
If it browns too fast, cover loosely with foil for the remainder of baking.
Yes. Bake a day ahead and store at room temperature, adding the final caramel drizzle before serving.
Cover slices and keep at room temperature up to 2 days or refrigerate up to 4 days.
More Pie Recipes
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Turtle Pie
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Key Lime Pie with Graham Cracker Crust
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Pumpkin Pie with Graham Cracker Crust
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Caramel Dutch Apple Pie
Equipment
-
9-inch Pie Dish
-
Mixing Bowls
-
Pastry Cutter (optional)
-
Large Pan or Pot
Ingredients
Flaky Pie Crust
- 1 1/2 cups All Purpose Flour
- 2 tbsp Granulated Sugar
- 1/2 tsp Kosher Salt
- 1/2 cup Salted Butter (cold)
- 1/3 cup Sour Cream (cold)
Crumble Topping
- 1 1/2 cups All Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 tsp Cinnamon
- 1/2 cup Salted Butter (melted)
Salted Caramel Sauce
- 1 cup Granulated Sugar
- 6 tbsp Salted Butter
- 1/2 cup Heavy Cream
- 1/2 tsp Kosher Salt
Apple Pie Filling
- 3 lbs Granny Smith (or mixed) Apples
- 2 tbsp Lemon Juice
- 1 cup Brown Sugar
- 1 tbsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Cardamom (optional)
- 1/2 tsp Nutmeg
- 1/2 tsp Cloves
- 1 1/4 cups Apple Cider
- 4 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1/4 cup Salted Caramel Sauce (from above)
- 1/4 tsp Kosher Salt
Instructions
Make the Pie Crust and Crumble Topping
- Combine flour, sugar, and salt. Cut in cold butter until pea-sized pieces form. Add sour cream and gently bring together into a shaggy dough.
- Shape the dough into a rectangle, fold a couple times to create layers, wrap, and refrigerate at least 1 hour or up to 3 days.
- For the crumble, mix flour, sugars, and cinnamon, then add melted butter and combine until crumbly. Chill until ready to use.
Make the Salted Caramel Sauce
- Melt sugar in a heavy skillet over medium heat until amber.
- Add butter and reduce heat, whisking until combined. Add heavy cream and salt, whisking until smooth. Remove from heat and cool.
Make the Apple Pie Filling
- Peel, core, and slice apples about 1/2″ thick. Toss with lemon juice, brown sugar, and spices; let sit 10 minutes.
- Cook apples over medium heat for 10 minutes, add apple cider, bring to a boil, then simmer until apples soften and liquid reduces about 15 minutes.
- Whisk cornstarch with remaining cider, add to apples, cook 5 minutes until thickened. Stir in salted caramel and vanilla, then cool.
Assemble and Bake
- Preheat oven to 400°F. Roll crust into a 12″ circle and fit into a 9″ pie dish. Tuck and pinch edges.
- Dock the crust, line with parchment, add pie weights, and blind bake 15–17 minutes. Remove weights and bake 10 more minutes until golden.
- Reduce oven to 350°F. Add apple filling, sprinkle with streusel, place pie on a baking sheet, and bake 15–25 minutes until streusel is golden.
- Drizzle remaining salted caramel over the pie before serving.
Notes
- Choose the Right Apples: Mix tart and sweet varieties for balanced flavor and texture.
- Let It Cool Before Slicing: Allow the pie to set for at least an hour for cleaner slices.
- No Egg Wash Needed: The prebaked crust will brown on its own.
Nutrition
Nutrition information is an approximation.