Piled high with mounds of fresh thick‑sliced Granny Smith apples, coated in a rich buttery caramel sauce and finished with a crispy golden cinnamon crumb topping—this is the PERFECT Dutch apple pie!

I’m officially done with summer. The heat is out—so I’m welcoming fall with open arms and a slice of warm pie.

To celebrate the change of seasons, I baked this cozy Dutch apple pie for friends who stopped by. It’s the perfect way to say “hello, fall” with a flaky crust, tender apples, and a buttery caramel crumb topping.

How to Make Dutch Apple Pie

I use my favorite apple filling—Grandma Opal’s Apple Pie from AllRecipes—because that buttery caramel sauce is unbeatable. You’ll also need a single pie crust; a homemade flaky crust is lovely, but a store‑bought crust works well if you prefer a shortcut.

TIP: A pre‑made crust is fine for this pie if you want to save time.

How to Make the Caramel Sauce

In a medium saucepan, melt 1/2 cup unsalted butter. Stir in 3 tablespoons all‑purpose flour to form a paste. Add 1/4 cup water, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Bring to a boil, then reduce heat and simmer for 5 minutes until the sauce is smooth and thickened.

Apple Pie Filling

Place a 9‑inch unbaked pie shell in a pie dish. Peel, core, and thickly slice 8 Granny Smith apples—thick slices hold their texture and prevent the filling from becoming mushy. Mound the slices evenly in the crust so the pie is nicely filled.

Slowly pour the warm caramel sauce over the apples, distributing it so every slice gets coated. The caramel adds sweetness and helps the apples soften while baking.

Now make the crumb topping—the crisp, cinnamon‑spiced finish that sends this pie over the top.

Crumb Topping

In a medium bowl, combine 1/2 cup softened unsalted butter, 1 cup all‑purpose flour, 2/3 cup packed brown sugar, and 1/4 teaspoon ground cinnamon. Use a pastry blender or your fingers to cut the butter into the dry ingredients until pea‑sized crumbs form. Finish by working the mixture with your hands for a finer crumb if desired.

TIP: Start with a pastry blender, then use your hands to achieve a finer crumb.

Spread the crumb topping evenly over the caramel‑coated apples, covering all the way to the edges of the crust. Sprinkle 1 tablespoon granulated sugar over the top for extra crunch and shine.

Baking Instructions

Place the pie on a foil‑lined baking sheet to catch any drips and keep your oven clean. Bake in a preheated 425°F oven for 15 minutes, then reduce the heat to 325°F and bake an additional 45 minutes, or until the apples are tender and the crumb topping is golden brown and crisp.

Recipe Wrap‑Up

Allow the pie to cool before slicing so the filling sets and doesn’t run. When ready, serve generous slices—this pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

The apples remain slightly crisp yet tender, balanced by the tang of Granny Smiths and the deep sweetness of the caramel. The cinnamon crumb topping adds a crisp, buttery finish that makes this Dutch apple pie truly irresistible.

Enjoy—and don’t be surprised if everyone licks their plates clean.

Other Favorite Pie Recipes

• Fresh Classic Blueberry Pie
• Cranberry Apple Pie
• Traditional Homemade Cherry Pie
• Fresh Triple Berry Galette
• Fresh Strawberry Pie
• Coconut Pecan Chess Pie

Thanks for stopping by—happy nesting and happy baking!

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