How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Dutch Caramel Apple Pie?

You need 14 ingredients. The key ingredients include: 1 Refrigerated Pie Crust, 1 Tablespoon Rolled Oats, 8 Large Honey Crisp Apples, 3 Tablespoons Unsalted Butter, and more.

Is Dutch Caramel Apple Pie suitable as baking & desserts?

Yes, Dutch Caramel Apple Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Dutch Caramel Apple Pie?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Caramel Apple Pie Recipe

Name: Dutch Caramel Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Refrigerated Pie Crust; 1 Tablespoon Rolled Oats; 8 Large Honey Crisp Apples; 3 Tablespoons Unsalted Butter; 1/4 cups Packed Brown Sugar; 1 teaspoon Ground Cinnamon; 1 pinch Salt; 1/2 cups Half-and-half; 1 cup All-purpose Flour; 1/2 cups Rolled Oats; 1/4 cups Heaping Brown Sugar; 1/4 cups Granulated Sugar; 1/2 cups Unsalted Butter, melted; Caramel Ice Cream Syrup, If Desired, To Drizzle Over The Top Of The Finished Pie

Dutch Caramel Apple Pie

Eats Now Editorial Team · 706 kcal · Baking & Desserts

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1. For the pie crust: Preheat oven to 375u00b0F. Lay refrigerated pie crust on a work surface that has been sprayed with cooking spray. Spray top of crust with cooking spray as well and sprinkle with 1 tablespoon of oats. Using a rolling pin, gently roll the oats into the crust. Carefully transfer crust to a pie pan. Take a piece of aluminum foil and spray it with cooking spray. Place it sprayed side down onto the crust and gently press it down into pie crust, covering the edges. Fill with pie weights, rice or beans. This will keep the crust form shrinking. Bake in a 375u00b0F oven for 25 minutes then remove it from the oven. Carefully remove beans and foil and bake crust for another 10-15 minutes. or until it is lightly golden brown.
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2. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces 1/4 inch thick. Heat the 3 tablespoons of butter in a large Dutch oven (or pot) over high heat until foaming subsides. Then add the apples, 1/4 cup packed brown sugar, cinnamon and salt and toss to coat. Reduce the heat to medium-high and cook, covered, stirring occasionally, until the the apples are tender, about 10 minutes.
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3. Set a large colander over a large bowl. Transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Put the apples in the pie crust. Bring the drained juice and the half-and-half to a boil in the Dutch oven over medium high heat. Cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Pour the reduced mixture over apples and smooth with a rubber spatula.
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4. For the streusel topping: Combine the flour, 1/2 cup oats and remaining sugars in a medium bowl. Drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms large chunks with some pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is light golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature. Drizzle with caramel ice cream syrup and and serve.

Dutch Caramel Apple Pie

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