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Dutch Caramel Apple Pie

caramel apple pie

Crust & Topping:

2 cups flour

1 cup brown sugar, packed

1/2 cup oats (quick oats work best)

3/4 cup butter, melted

Pie Filling:

1 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 Tbsp flour

7 large or 8 medium apples

1/4 cup caramel sauce

Directions:

Peel, core, and slice the apples to approx. 1/2 inch thickness. In a large bowl, combine all dry ingredients. Toss apples in the dry mix until all apples slices are evenly coated. Pour apples into a medium saucepan and cook at medium-high temperature, stirring frequently, until the apples begin to get tender and the apple juice starts to thicken. Remove the pan from the heat and allow it to cool while preparing crust.

Preheat oven to 375 degrees.

In a medium bowl, mix together the dry ingredients for the pie crust. Pour in the melted butter and mix until combined (should be clumpy). Press 2/3 of the pie crust into a 9” round pie pan. Reserve remaining crust for the pie topping. Carefully add ½ of the apples to the pie crust by scooping them out of the pan. Drizzle 1 Tbsp of caramel sauce over the apples. Add remaining apples to pie. Drizzle with another 1 Tbsp caramel. Finally, pour the reserved one cup of pie topping over the apples and spread evenly over the pie, gently pressing the topping into the apples.

Bake for 10 minutes, reduce heat to 325 degrees and bake for an additional 20 - 30 minutes until crumb topping browns.

Remove pie to cooling rack and drizzle top of pie with remaining caramel sauce.

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