November is here! Thanksgiving is just a few weeks away, and you know what that means… it’s time for pie! This Caramel Dutch Apple Pie is an update on an old classic. I used my favorite dutch apple pie recipe and added a homemade caramel sauce. Delicious!
Disclosure: I received Dual Julienne and Vegetable Peeler for the purpose of a review. However, all opinions are my own.
There are so many things to love about Thanksgiving dinner: turkey, cranberry sauce, stuffing, mashed potatoes, sweet potato casserole… The best part about this holiday is that after you get done stuffing yourself with all of that goodness, you get to eat pie!
I’ve been loving baking with apples this Fall. Andrew went to North Carolina a few weeks ago and brought me back two big bags of apples. This pie is the fourth dessert I’ve made with them, and I still have a few more apples to go!
This Caramel Dutch Apple Pie is made from scratch but trust me, it’s so easy to make! I tried making a homemade caramel sauce a few weeks ago when I made my Pumpkin Cake with Salted Caramel Glaze. After seeing how easy it was (and how it tasted a million times better than store-bought), I just can’t go back! For this pie, I changed up the recipe a little bit in order to make the sauce thicker.
The best thing about homemade caramel sauce is that it has the perfect balance of flavor and sweetness. If you used store-bought caramel sauce for this recipe, it would be way too sweet.
The combination of the caramel sauce, fresh apples, and crumbly topping is heavenly! You can’t go wrong serving this pie to your guests. You can make it in advance and heat it up in the oven for 10 minutes or so right before you serve it.
I recently got a new kitchen tool that made the job of peeling all the apples so much easier! I am not a fan of peeling apples (or any fruit or veggie for that matter), but the right tool can make it so much better.
This Dual Julienne & Vegetable Peeler is double sided, so you can peel, slice, create garnishes, grate, shave or shred fruits and vegetables. When I was peeling the apples, I really liked having the metal pieces on the side to remove any bad spots I came across. They worked much better than the normal pointed end on other peelers.
For the crust:
- 2 cups flour
- 1 cup light brown sugar, packed
- 3/4 cup butter, melted
- 1/2 cup oats
For the filling:
- 3/4 cup packed light brown sugar
- 1/4 cup milk
- 1 cup cold water
- 2 tbsp white corn syrup
- 2 tbsp corn starch
- 1 tsp vanilla
- 3 cups of apples, peeled and diced
- Preheat oven to 350.
- In a large mixing bowl, combine flour, brown sugar, butter and oats. Measure out 1 cup of the mixture and reserve for later. Press the remaining mixture into an ungreased 9" pie pan. Set aside.
- Place the peeled and diced apples in a large mixing bowl and set aside.
- In a medium skillet, mix the brown sugar, milk, water, corn syrup and cornstarch. Bring to a boil. Boil for 2 minutes, stirring once. Remove from the heat and add the vanilla. Pour over the apples and mix until coated.
- Pour the apple mixture into the pie crust and spread evenly. Top with the remaining crust mixture.
- Bake for 40-45 minutes.
What is your favorite Thanksgiving dish?