Dutch Caramel Apple Pie

November 19, 2025

Crisp tart apples, warm spices, and a streusel topping come together with rich caramel for a cozy fall dessert.

For the filling:

For the topping:

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, Apple Pie Spice, 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 Apple Pie Spice 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.