Dutch Caramel Apple Pie
Whilst perusing the internet for Christmas dessert ideas, I came across this wonderful twist on a classic apple pie…
Dutch apple pies differ from usual apple pies due to the fact that they have a normal pastry crust but a streusel topping – a deliciously sweet crumble made from flour, butter and sugar. The caramel sauce brings the pie together wonderfully and makes for a tasty dish for all the family.
*Makes 7-8 servings*
For the crust:-
2 1/2 cups flour
1 1/4 cups light brown sugar
1 1/4 cups melted butter
1 cup oats
1 tsp nutmeg
For the filling:-
5 Granny Smith apples
3 tbsp milk
3 tbsp light brown sugar
2 tsps cinnamon
1 tsp cornflour
1 tsp vanilla essence
For the caramel sauce:-
2 tbsp butter
2 tbsp light brown sugar
75ml double cream
75ml golden syrup
Preheat the oven to 200 degrees Celsius. In a bowl, combine the flour, sugar, oats and nutmeg. Be sure to sift the flour to avoid any lumps. Once combined, gradually pour in the melted butter and mix until you have a crumbly mixture.
Press the mixture into a greased pie dish (I used a 10 inch dish) forming a crust on the bottom and up the sides of the tin. This is best done with your hands, so prepare to get a little messy! Leave about a cup of the mixture to use for the topping.
Next, peel, core and dice the apples. In a bowl, toss the diced apples in the milk, cornstarch, sugar, cinnamon and vanilla, ensuring they’re all throughly coated. This will help the filling to get the right consistency and moisture as it cooks.
Pour the apples evenly into the crust.
Crumble the remaining crust mixture over the apple filling, coating as much as possible. Place in the oven and bake for 40-45 minutes until the pie is golden brown (or longer if you like it to be more baked).
While the pie is cooking, you can get started on the caramel sauce. In a saucepan, on a medium heat, melt the butter and combine with the sugar and golden syrup. Once fully mixed together, bring the mixture to the boil and boil for 5 minutes.
Take the mixture off the heat and stir in the double cream. You should be left with a thick, creamy caramel sauce.
Remove the pie from the oven and allow to cool for at least half an hour. Pour on the caramel sauce – as little or as much as you would like – and there you have it!
You can serve the pie immediately or pop in the oven again for 10 minutes or so before serving. Best eaten with a scoop or two of vanilla ice cream or some custard.
Happy baking 🙂