This Caramel Apple Pie with Crumb Topping is going to be your new favorite apple pie recipe! Delicious, caramel-y apples are topped with a buttery crumble topping. An extra drizzle of caramel sauce and a big scoop of vanilla ice cream will take this pie over the top! It’s the perfect fall or holiday dessert and will make your whole house smell incredible!
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Ohhh…man, friends! This caramel apple pie has an amazing, buttery crumble topping that will blow away your traditional apple pie!
This pie (also called a dutch apple pie) might seem intimidating to make, but I promise it’s not! In fact, I have a few tips and tricks for ya that will make this pie a breeze to make (See Tips & Tricks below!)
WHY YOU’LL LOVE THIS RECIPE
- A delicious twist on classic apple pie!
- Super impressive to serve to friends and family during the holiday season, yet easy to make!
- The caramel apple filling can be made beforehand for quick assembly.
- Makes the entire house smell like FALL!!!
The ingredients to make this Caramel Apple Crumb Pie are super basic!! You’ll either have most of the ingredients in your pantry or will be able to easily find them at the regular grocery store.
Here are a few ingredient notes:
Apples: This pie isn’t fussy–ANY type of apples will work! Personally, I like to use apples that are more on the tart side (like Granny Smith apples and Pink Lady) since the pie is pretty sweet overall.
Caramel Drizzle: A drizzle of caramel sauce (store-bought or homemade!) to finish off the pie is optional, but takes it over the top!
HOW TO MAKE CARAMEL APPLE PIE WITH CRUMB TOPPING: STEP BY STEP
Here are some quick visual, step-by-step photos. Remember that full instructions with the exact ingredients will be in the recipe card below!
Step 1: Make the caramel apple pie filling.
Step 2: Mix together ingredients for the crumble topping.
Step 3: Spoon the caramel apple pie filling into your pre-baked pie crust.
Step 4: Spoon the crumble topping on top of the pie.
RECIPE TIPS & TRICKS
- Make the filling ahead: Making the filling (peeling and cutting the apples) is the most time-consuming part of making this pie. You can make the filling up to 4 days in advance and store it in an airtight container or jar until you are ready to make your pie.
- Pre-made Crust: Using a pre-made crust saves a TON of time when making this pie! I like using frozen pie crusts like these.
- Baking Sheet: Place a baking sheet under your pie to catch any drips and make it easy to remove your hot pie from the oven.
- Cooling: Allow the pie to cool for 1-2 hours before cutting. You CAN cut the pie sooner, but the longer it cools, the easier it will be to cut and serve.
⭐️ CONFIDENCE TIP ⭐️
You don’t need a fancy pastry cutter to make the crumble topping–you can just use a fork or your fingertips to get the topping well-mixed!
STORAGE & REHEATING
- Storage: After the pie has cooled (about 2 hours), cover it tightly with 1-2 layers of plastic wrap and/or aluminum foil. Store it in the fridge for up to 7 days, according to USDA guidelines for fruit pies.
- Reheating: It’s best to reheat individual pieces of pie in the microwave for about 30 seconds or until warmed through.
- Freezing: The baked pie will freeze for up to 3 months. Cover tightly with several layers freezer wrap and place in a large, sealable plastic bag, if possible to prevent any freezer burn. Thaw pie in the fridge overnight.
FREQUENTLY ASKED QUESTIONS
I like using a combination of sweet and tart apples. Sweet Apples: Honeycrisp, Gala, Fuji. Tart Apples: Granny Smith, Pink Lady, Mcintosh apples.
If you want to choose just one, go with Granny Smith apples.
Yes! You can assemble the entire pie up to 3 days in advance. You can also make the filling 3-4 days in advance and assemble the pie quickly before baking.
Nothing. LOL! A dutch apple pie is just an apple pie with a crumb topping vs. a traditional double crust pie. I just chose to call this one Caramel Apple Pie with Crumb Topping to be specific about what it is as some people may not know what a dutch apple pie entails!
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Caramel Apple Pie with Crumb Topping
For the Caramel Apple Pie Filling (See Note 1)
- 10-12 medium to large apples See Note 2
- 3 tbsp lemon juice about one lemon
- 1 stick butter, unsalted
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup heavy cream
- 1/4 cup flour
For the Caramel Apple Pie + Topping
- 1 9" pie crust homemade pie crust or store-bought, See Note 3
- 6 tbsp unsalted butter at room temperature
- 2/3 cup all purpose flour
- 1/4 tsp sea salt
- 2/3 cup brown sugar
- caramel sauce (optional, for drizzling) See Note 4
Make the Caramel Apple Pie Filling
- Peel, core, and cut the apples into thin slices. Place the apple slices into a large bowl and coat with the lemon juice to prevent browning.
- Place the apples, butter, brown sugar, and cinnamon into a skillet over medium heat. Stir until the butter and brown sugar have melted together into a thin sauce and the apples are softened – about 7-10 minutes, depending in how thinly your apples are sliced.
- Add the heavy cream and flour and stir to combine. Turn the heat up and bring the mixture to a boil. Reduce to a simmer and continue to cook until the sauce has thickened.
- Remove from heat and set aside until you're ready to fill your pie.
Assemble the Pie
- Preheat oven to 350°F.
- Pre-Bake Pie Crust: With a fork, prick holes in the bottom of your pie crust. Bake at 350°F for 8-10 minutes. Remove crust from oven and set aside.
- Make Crumb Topping: While the pie crust is pre-baking, make the crumb topping. Combine the butter, flour, salt, cinnamon, and brown sugar in a medium bowl until crumbly (I like using my fingers or you can use a pastry cutter).
- Fill the Pie: Spoon caramel apple filling until your pre-baked crust. Spread the crumb topping evenly over the caramel apple pie filling.
- Cool: Allow pie to cool 1-2 hours before cutting. You CAN cut the pie sooner, but the longer it cools, the easier it will be to cut and serve. Drizzle the top with caramel sauce if desired, and serve warm with a scoop of vanilla ice cream or cinnamon whipped cream!