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Piece of pie on white plate.

Dutch Caramel Apple Pie

Homemade apple filling with streusel topping baked in a pre-made pie shell and drizzled with sea salt caramel, perfect for fall and holiday pie baking!
Course Dessert
Cuisine American
Keyword caramel apple pie, dutch apple pie, streusel top pie
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 slices
Calories 447kcal


Apple Filling

  • 7-8 (about 2 pounds) Granny Smith apples, peeled and cored, sliced crosswise about ¼-inch thin shorter slices will fit better in the pie shell
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • tablespoons lemon juice
  • ½ cup granulated sugar
  • ¼ cup all purpose flour

Streusel Crumb Topping

  • 1 cup all purpose flour
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • Pinch salt
  • ½ teaspoon cinnamon
  • teaspoon nutmeg
  • 8 tablespoons unsalted butter, cut into pieces
  • ½ cup old-fashioned oats
  • ½ cup chopped pecans

Caramel Sauce

  • 1 jar sea salt caramel sauce, good quality or regular caramel sauce


  • Preheat oven to 375º

Make filling:

  • In large bowl, toss apples with 6 other ingredients (spices, lemon juice, sugar and flour) until well combined. Set aside.

Make streusel topping:

  • In another bowl, mix together first 6 ingredients (flour, sugars and spices).
  • Add chilled butter pieces and cut in with finger tips or a pastry blender until the consistency of coarse crumbs.
  • Add oats and pecans, toss to combine. Chill until ready to assemble pie.

Assemble pie:

  • Add apple filling to frozen pie shell, press down gently to compact and fill any pockets.
  • Sprinkle ½ of the streusel topping evenly over the top (about 2 cups) and press down gently again. Refrigerate remaining crumb topping.

Bake pie:

  • Bake for 20 minutes, remove from oven and carefully sprinkle on the remaining streusel topping, press down lightly if needed.
  • Continue baking another 25 to 40 minutes until golden brown and apples are tender, about 45 minutes to 1 hour total.
  • * Cover crust edges with foil if getting too brown.
  • Cool on wire rack at least 20 to 30 minutes. Drizzle whole pie or individual slices with sea salt caramel sauce. Serve warm or room temperature with more caramel sauce and/or a scoop of vanilla ice cream.


  • The apples fit a little easier in the pie shell if cut into smaller crosswise pieces.
  • Let the chilled butter soften just a little bit, it'll be easier to cut/mix in that way. Still chilled, but not concrete hard!
  • You do not need to thaw or pre-bake the pie shell before filling with the apples.
  • Store the pie in the refrigerator. It'll cut easier and individual pieces warm easily in the microwave. I store it uncovered in the fridge so the plastic wrap doesn't stick to the caramel. It only lasted 2 days in my house!
  • Use sea salt or regular caramel sauce, just purchase a good quality caramel sauce. The amount you use is to taste, but count on at least a half cup or more.


Serving: 1slice | Calories: 447kcal | Carbohydrates: 74g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 9mg | Potassium: 265mg | Fiber: 6g | Sugar: 49g | Vitamin A: 441IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg