Dutch Apple Pie

Piled high with mounds of fresh thick sliced Granny Smith Apples, covered in a rich buttery caramel sauce and topped with a crispy golden cinnamon crumb topping…this is the PERFECT Dutch Apple Pie!

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I’m done! That’s right…I’m D.O.N.E.with summer! I’m kicking that Diva to the curb! I’m tired of the heat and sweating! So, I’m turning my back on her (Yep…summer is a “she”! Hot, stubborn, and unrelenting! lol) I’ve decided enough is enough!

To celebrate my divorce from the previous season…even if she hasn’t received the memo yet…I made this delectable “Fall” Dutch Apple Pie for my good friend and her husband when they came to visit!

Oh my goodness! This pie is the perfect way to say “Howdy Fall!”  I used my favorite Apple Pie filling which comes from “All Recipes.com”…known as, Grandma Opal’s Apple Pie. Nothing can compete with that buttery caramel sauce. Grandma Opal knew what she was doing!

How To Make Dutch Apple Pie

You’ll need a single pie crust.  If you’d like my recipe you can Click HERE .

TIP: You can purchase a pre-made crust if you want for this pie. Whatever works best for you.

In a medium sauce pan melt 1/2 cup unsalted butter. Add in 3 Tablespoons all-purpose flour to form a paste. Add 1/4 cup water, 1/2 cup sugar, and 1/2 cup packed brown sugar, and bring to a boil. Reduce the temperature and let simmer for 5 minutes.

Caramel Sauce for Apple Pie

Fill the bottom of the single pie crust with 8 peeled and cored Granny Smith Apples cut into nice thick slices. I like an Apple Pie I can sink  my teeth into! If the apples are cut too thin, then the filling turns to “applesauce”. Ewwwwwww!

Fresh sliced apples in pie shell

Pour the caramel butter sauce over the apples.

caramel sauce poured over slicing apples

Isn’t that glorious?!!! I could honestly just eat those crispy apples with that ooey-gooey caramel sauce.

Movin’ along…Time to make that crispy delicate cinnamon crumb topping! This is the crowning finish to this pie.

In a medium bowl add 1/2 cup unsalted butter, softened, 1 cup all-purpose flour, 2/3 cup packed brown sugar, 1/4 tsp cinnamon. Cut ingredients together with a pastry blender/cutter until a pea size crumbs form.

bowl full of crumb toppings with pastry blender to create crumb topping

TIP: I like to start out with the pastry blender and then switch to my hands to get a really fine crumb.

crumb topping mixture in bowl ready to go on top of pie

Spread crumb topping over the apple filling going all the way to the edges of the unbaked crust.

crumb topping on top of apple pie

Sprinkle with 1 Tablespoon of granulated sugar. This will help add a little extra “Crisp” to the top of the crumb!crumb topping sprinkled with sugar before baking

Place pie on a foil lined baking sheet, this is a little trick I do to keep my oven clean, and bake at 425° degree oven for 15 minutes. After 15 minutes, reduce heat to 325° for an additional 45 minutes or until apples are soft, and the crumb topping is golden.

baked dutch apple pie with crumb topping

The Pie will need to cool before serving…unless you like chasing runny pie filling all over the table. lol (It’s only a tad awkward running your tongue along the table when guest are over!)

Once cool cut a nice big thick slice for your husband/guest…grab a fork and the pie plate for yourself and run for the bedroom and lock the door!

slice of dutch apple pie

The apples are tender with a little crisp. I like them a little on the crispy side. The buttery caramel sauce thickens and is so tasty with those slightly tart Granny Smith apples. That crispy cinnamon crumb topping is the BEST!!! When all those components are combined it creates the perfect Dutch Apple Pie!

This pie will have ya licking the plate clean!  Enjoy! (Only come out of the bedroom if ya want to! lol)

PIN IT FOR LATER!

Slice of Dutch Apple Pie

 

If you enjoyed this delicious pie recipe here are some other Fantastic Fresh Pie Recipes

Thanks so much for stopping by and Happy Nestings!

Norines Photo and signature

Yield: 10 servings

Dutch Apple Pie

Dutch Apple Pie

Piled High with mounds of fresh thick sliced Granny Smith Apples, covered in a rich buttery caramel sauce and topped with a crispy golden cinnamon crumb topping...this is the PERFECT Dutch Apple Pie!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 - 9 inch unbaked pie shell
  • 8 Granny Smith Apples, peeled, cored, and thickly sliced

Caramel Sauce for filling

  • 1/2 cup unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar

Crumb topping

  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1 Tablespoon granulated sugar

Instructions

  1. Preheat oven to 425 °.

Caramel Sauce for Filling

  1. Melt the butter in a medium saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar. Bring to a boil. Reduce temperature and let simmer for 5 minutes.

Assembling Pie

  1. Place the bottom crust in your pan. Fill with prepared sliced apples, mounded gently. Gently pour the sugar and butter caramel liquid over the crust. Pour slowly so that it does not run off.

Crumb topping

  1. In a medium bowl mix softened butter, flour, cinnamon, and brown sugar. Using a pastry blender cut ingredients together until a small pea size crumble forms. You can use your fingers to finish combining to get an even smaller crumb.
  2. Sprinkle crumb over the apple slices and caramel sauce, making sure topping goes to the edges. Sprinkle with One Tablespoon of Sugar.
  3. Place the pie on a foil lined baking sheet. (This will help keep your oven sparkling clean!)
  4. Bake 15 minutes in the preheated oven. Reduce temperature to 350° and continue baking for 35- 45 minutes, until apples are soft and topping is golden brown and crisp.

Nutrition Information:

Yield:

10 servings

Serving Size:

1 skuce

Amount Per Serving:Calories: 438 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 49mg Sodium: 35mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 3g Sugar: 42g Sugar Alcohols: 0g Protein: 3g

22 COMMENTS

  1. Little Quiltsong | 7th Sep 17

    This recipe just sounds awesome! Love how simple and quick it is. Thank you!

  2. Lone Star State Mama | 7th Sep 17

    Do you think peaches would compliment this recipe in place of the apples? I have a few peaches to use and want to make a pie. Either way, eventually I will make this recipe with apples because it looks scrumptious!

    You have a way with words. I loved the opening paragraph!

    LSM

    • norine@norinesnest.com | 8th Sep 17

      Yes I think Peaches would work beautifully in this recipe! I might change up the butter sauce for sugar and flour with a little cinnamon mixed with the fresh peaches and then the crumb topping. 😉 Let me know how it turns out. I’m sure it will be yummy.

      Happy Baking~ Norine

  3. Erin @ Making Memories | 8th Sep 17

    Your pie looks heavenly!

    • norine@norinesnest.com | 8th Sep 17

      Hi Erin!
      Thank You SO much! I LOVE your website! Such darling idea’s and yummy treats. Your cereal box binders…SO cute! Those pencil cookies…FUN! I know where I’m going to be hanging out in my spare time! Have a Great weekend!
      Happy Nesting!
      Norine

  4. Lone Star State Mama | 9th Sep 17

    Norine,

    I decided to not make a pie but instead make your peach cake a la mode and boy was that a hit! It was so delicious, all of the children and husband ate it up (me too!). What a great recipe! It is a keeper for sure! Thank you so much for sharing it.

    • norine@norinesnest.com | 11th Sep 17

      What a great way for me to start out my week! This is one of my very favorite fresh Peach recipes. I’m tickled that you tried it and it was such a hit. Thank you so much for sharing with me. I hope you have a great week!
      Happy Nesting!
      ~Norine

  5. Sharon Hall | 23rd Jul 19

    I have not baked a homemade pie for more years than I care to remember BUT this one is so easy to-do.Thanks to you my family may get more of them more often!!thanks again,Sharon Hall

    • norine@norinesnest.com | 24th Jul 19

      Hi Sharon!
      I’m so glad you enjoyed making this pie and that your family enjoyed your efforts! It’s such a great pie and so easy to make. I’m working on an new deep dish country galette! It’s amazing and super easy to make! It should be up on the blog in the next few weeks. It’s my new favorite pie making tip! So stay tuned! Thanks so much for sharing with me and stopping by!
      Happy Nesting!
      Norine

  6. Patrice | 23rd Sep 19

    I made this for Sunday family dinner yesterday and IT.WAS.DELICIOUS!! Granted, it WAS very runny, even though it sat for about half an hour, but my family still said it was delicious! I put it in the refrigerator last night and it thickened up and was a lot better texture-wise. I am going to try it again for a Sunshine Committee apple buffet on Thursday. I will make it on Wednesday to make sure it it plenty cool and thicker.

    • norine@norinesnest.com | 24th Sep 19

      Hi Patrice!
      Thank you so much for sharing with me. I love when friends stop by and let me know how they liked a recipe. This Dutch Apple Pie is sure to be a hit at your Sunshine Committee apple buffet this Thursday and if you make it Wednesday it will be perfect! I have a hard time waiting for it to cool enough for that filling to thicken up! lol
      Hope you have a wonderful week.
      Happy Nesting!
      Norine

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  8. ALMA OLIVER | 27th Oct 19

    can you use canned apple filling that you buy from the store rather than using apples ? and if you could use the apple pie filling how many cans would i need to bake this pie??? thanks

    • norine@norinesnest.com | 28th Oct 19

      Hi Alma!
      You can use canned apple filling and just add the crumb topping. I would do about 3 cans of pie filling. All that said, please note that one of the big perks of this pie is the caramel apple pie filling that makes it so unique. I’ve never made this with canned pie filling so I can’t attest to the taste. Let me know how it turns out if you do go this route. I’d be interested to hear how it turns out. Thanks so much for stopping by!
      Happy Nesting!
      ~Norine

  9. Kristina | 3rd Nov 19

    Couldn’t wait to try this. Here’s my question. There is no way I could fit 8 apples in my crust. Does this make 2 pies? I am using a frozen deep dish pie crust from the store. I could only fit 3 large apples, sliced. All the topping would not fit on the pie. It looks great. Can’t wait to eat it!

    • norine@norinesnest.com | 4th Nov 19

      Hi Kristina!
      Whoa those must be HUGE apples! That’s awesome! The 8 apples are for just one pie, but it all depends on the size of the apple. I know this year I’ve had several apples that have been the size of a cereal bowl. They’ve been really big and I wouldn’t be able to fit that many in either. The thing about apples is that they will cook down during the bake time. I hope you loved this pie as much as I do. You did exactly what I would have done if only three fit, only three fit.
      Thanks for stopping by. Sorry I wasn’t around earlier to answer your question. Hope this helped.
      Happy Nesting!
      ~Norine

  10. Sabra | 19th Nov 19

    This is delicious!! Instead of the green apples, I used what I had on hand ( 7 small fuji apples). That amount of apples, and everything else called for in the recipe ended up making two 9” deep dish pies. I bakes both and froze one to have at a later date. I also added a touch of nutmeg to the caramel sauce. <3 This is definitely a keeper recipe 🙂

    • norine@norinesnest.com | 21st Nov 19

      Hi Sabra!
      Thanks so much for sharing! Some great tips in this comment. I love Fuji apples too. I recently had someone else tell me that the apples made enough for two pies. I keep wondering how come I only got one. I feel cheated. lol Hope you have a wonderful Thanksgiving.
      Happy Nesting!
      ~Norine

  11. Maddie | 26th Nov 19

    If I make this pie the day before serving, how would I go about reheating it? Or what would you recommend for making this recipe on a tight schedule? I can’t wait to try this recipe!

    • norine@norinesnest.com | 26th Nov 19

      Hi Maddie!
      I would recommend making it the day before. I’m making all my pies tomorrow because of time constraints and oven space. For the Dutch Apple Pie I recommend just slightly re-heating in the microwave for about 3-4 minutes. You don’t want this pie “piping hot” because the filling will become really runny! It sets up beautifully, but it does need that cool down time after baking. I generally just ask my guests if they want their pie “warm” and if so I pop the slice in the microwave for couple minutes (like 2) and then serve it to them immediately.
      Hope this helps! Enjoy this pie and have a WONDERFUL Thanksgiving!
      ~Norine

  12. Amanda | 27th Nov 19

    Hi! Can I prepare this pie and then pop it in the fridge and then bake the next morning?

    • norine@norinesnest.com | 28th Nov 19

      Hi Amanda!
      I emailed you and hope you got the message. You can prepare this ahead of time and cook it the next morning. If I were doing it though, I’d hold off on adding the crumb topping until the next morning when I bake it so it doesn’t absorb all the liquids with the apple pie filling. Have a wonderful Thanksgiving.
      Happy Nesting!
      ~Norine

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