The holidays are rapidly approaching, and this year, I’m giving you the gift of this perfect miso caramel dutch apple pie. I don’t make apple pie often. It’s a little bit labor intensive. But when Thanksgiving rolls around, a good apple pie is essential. Costco’s pies are pretty good (and absurdly well priced), but if you really want to impress your guests, homemade is the way to go. I’m sorry – I don’t make the rules!
Thankfully, this homemade pie is absolutely worth the trouble. We’ve all had salted caramel apple pies before. They’re great. This miso caramel dutch apple pie, however, is better. The miso caramel is similar to salted caramel, but with a more complex and interesting flavor. And while fancy lattices are all the rage right now, you really just can’t beat a crumb top. That’s right, I prioritized taste over aesthetics. I did that for you. You’re welcome.
I honestly haven’t been this excited about a recipe in ages. And I’ve posted some pretty magical recipes lately (looking at you, chai spiced butternut squash and goat cheese ravioli, hasselback sweet potatoes with garlicky herb sauce, and of course, halvah latte).
Before you get started, go ahead and make a batch of my miso caramel sauce!
Perfect Miso Caramel Dutch Apple Pie
- 1 Pre-rolled pie crust
- 6 Apples (About 8 cups – peeled, cored, and thinly sliced)
- 1/2 tsp Cinnamon
- 2 tbsp Lemon juice (Or 1 lemon)
- 1/4 cup All purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup Miso caramel sauce (Recipe linked above)
- 1/2 cup Unsalted butter (Softened or at room temperature)
- 1 cup All purpose flour
- 2/3 cup Light brown sugar
- 1 tbsp White miso
- Preheat the oven to 400° Fahrenheit. Then add the pie dough to your favorite pie dish.
- Add the apples, cinnamon, lemon juice, flour, and granulated sugar to a large bowl and toss to combine. Then transfer to the pie dish.
- Pour the miso caramel sauce over the pie filling.
- Now make the streusel. To do this, add the butter, flour, brown sugar and white miso (aka all the topping ingredients) to the base of a food processor. Pulse until it comes together in a nice crumbly consistency. (You can also do this by hand, but that’s more work.)
- Sprinkle the streusel over the pie filling. You’ll want a mix of fine crumbs and big ol’ clumps. Go heavy on the streusel – you’ll be glad you did.
- Bake for 40-50 minutes or until the crumbs are golden brown and the filling begins to ooze and bubble.
- Once the pie is done, transfer it to a wire rack and let it cool for about an hour so that it’s not too liquidy when you cut into it!
This pie is fabulous on its own, but it’s even better with a bit of vanilla ice cream! Whether you make it for Thanksgiving, or for a week of incredible breakfasts (no judgment here!), I hope you love it. Either way, I’d love to hear your thoughts either in the comments or on Instagram!