Salted Caramel Dutch Apple Pie

This recipe makes (1 ) 9” pie - roughly 2 inches deep!

Ingredients

  • One batch of Perfect, Flakey Pie Crust, chilled

  • 8-10 medium-sized Honeycrisp or Granny Smith apples, cored, peeled, and sliced.

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon all-spice

  • 1/2 cup brown sugar, tightly packed

  • 4 tablespoons cornstarch

  • 3/4 cup Gooey Salted Caramel Sauce , plus more for drizzle

For the Dutch Crumble Topping:

  • 1 1/2 sticks unsalted butter (3/4 cup)

  • 1/2 cup all-purpose flour

  • 1 cup brown sugar

  • 1 cup oats

  • 1 tsp salt

  • 1/2 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees and place the wire rack in the middle of the oven.

  2. Prepare the apple filling by peeling, coring, and cutting the apples into slices. Try to cut them thin but not paper thin so that they can bake evenly in the oven without overcooking. Combine the apples, spices, and brown sugar in a large pot and place on stove over medium heat.

  3. Cook the apples for 10-12 minutes, stirring occasionally, until just beginning to become tender. Do not cook completely.

  4. Add the cornstarch and caramel sauce to the apple mixture and continue stirring over medium heat until mixture thickens - roughly 3-5 minutes.

  5. Remove the pan from the heat and transfer apples to a large bowl until mixture gets to room temperature.

  6. For the crust, roll out the chilled dough on a lightly floured surface until it is larger than the diameter of your pie dish.

  7. Spray non-stick baking spray into the pie dish and fit the dough to the dish, trimming the excess at the top.

  8. Scallop the edges of the pie crust by using your fingers to create a design or by using a fork! Finish the edges of the pie crust off with an egg wash or some milk and allow to cool in the fridge for up to 30 minutes before adding the apple mixture.

  9. Once the pie crust has chilled, add the cooled apple mixture.

  10. To make the dutch crumble on top, combine all of the ingredients for the topping in a large bowl and, using a pastry cutter or your hands. Butter should be the size of peas and the mixture should just slightly combine into a crumbly dough.

  11. Top the pie with the dutch crumble and bake for one hour.

  12. After the hour mark, continue baking for another 10-15 minutes to ensure the bottom crust has baked to golden brown.

  13. Allow the pie to cool completely on a wire rack, roughly 4 hours.

  14. Top with more Gooey Salted Caramel Sauce and enjoy!

Gooey Salted Caramel Sauce

Ingredients

  • 1 1/2 cups granulated sugar

  • 1/4 cup water

  • 2 tsp lemon juice*

  • 3/4 cup heavy cream, room temp

  • 2 tablespoons unsalted butter

  • 1 tablespoon flakey sea salt

Directions

  1. In a medium saucepan, combine the sugar, water, and lemon juice.

  2. Place pan over medium-high heat and allow the sugar mixture to start boiling. (No need to stir)

  3. After 6-8 minutes, mixture will begin to turn a deep golden brown color. When this step occurs, remove from heat immediately.

  4. With a whisk or wooden spoon ready, add in the heavy cream and stir. Mixture will bubble up but go back down quickly.

  5. Then, add the butter and stir until melted and follow that with the sea salt.

  6. Wait for the mixture to cool to room temp before transferring to a bowl and store in refrigerator for up to 3 weeks or freezer for up to 3 months. Mixture will continue to thicken to about the consistency of corn syrup.

* Lemon juice is citric acid that helps reduce crystallization during the sugar syrup making process! Highly recommend this ingredient if you are newer to making caramels.