It’s just not Thanksgiving without apple pie, am I right? Here’s a fun twist on the classic, a Dutch Apple Pie baked with a pecan crumble topping.

Dutch Apple Pie, from

When I decided to share a week of Thanksgiving pies with you, I had the crazy notion to bake them all in one day. 5 pies in one single day. What was I thinking? I got up early, had prepared all of my pie crust the night before, and got baking.

The snow is coming down outside but I'm cozy inside baking pies. Pie # 2 of 5 today. #bakingday #thanksgiving

One thing I decided going in to the day was that I was going to forgo the in-progress shots that I usually take as I bake a recipe. There just wouldn’t be enough time. However, as I finished sprinkling the crumble on top of this apple pie, I just couldn’t let the beauty of the scene go undocumented. A quick upload to Instagram and into the oven it went.

Pie baking with #dailyjohn

My husband was able to entertain the toddler all day so I could focus on my work, but I did manage to get him rolling and playing with some leftover pie crust dough. Having him alongside me in the kitchen, helping me, is maybe the only reason why I want him to grow up.

Dutch Apple Pie, from

When the pies were all baked and the day was done, a slice of this pie is what I chose to cozy up to. Call me old-fashioned, but you just can’t beat warm homemade apple pie. Topped with ice cream, of course.

Dutch Apple Pie, from

Dutch Apple Pie

Yield: One 9-inch pie

Dutch Apple Pie


  • 1 pie crust recipe
  • 1 large egg + 1 tablespoon water, for wash
  • For the filling:
  • 6 cups ( grams) apples, peeled, cored, and sliced (I used gala)
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons (15 grams) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • For the topping:
  • 2/3 cup ( grams) old-fashioned rolled oats
  • 2/3 cup ( grams) all-purpose flour
  • 1/2 cup (55 grams) brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons ( grams) unsalted butter, cubed
  • 1/2 cup ( grams) pecans, chopped


  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Brush edges with the egg wash.
  3. To make the filling, toss together the apples, sugar, flour, cinnamon and nutmeg. Dump into the prepared pie crust.
  4. To make the topping, combine the oats, flour, sugar, salt, and cinnamon in a bowl. Add the cubed butter and use a pastry blender or a fork to cut the butter into the dry ingredients until the butter is the size of small peas. Add the pecans. Sprinkle the topping over the pie filling.
  5. Place pie on the prepared sheet pan and bake for 50-60 minutes, until topping is golden brown and the filling is bubbling. If the topping and crust browns too quickly, cover with foil for the remainder of the baking time.
  6. Let the pie cool completely before serving. Serve cool or heat up before serving. Top with whipped cream or ice cream, if desired.

Notes: For step-by-step photos and tips, visit my tutorial on how to make perfect flaky pie crust.

This recipe only requires one half of the the pie crust recipe. Reserve the other half for a later use. Store tightly wrapped in plastic, in the fridge for up 1 week and in the freezer for up to 3 months.

A Thanksgiving Menu

To go along with my pies, all this week I’m sharing sample menus with great recipes from some of my favorite food bloggers.

A Thanksgiving Menu with Recipes from Some of my Favorite Bloggers

Pear and Ginger Sage Cocktail from A Cozy Kitchen

Herbed Gruyere Thumbprints from Cafe Johnsonia

Sticky Glazed Asian Ham from Foodiecrush

Mashed Sweet Potatoes from Vintage Mixer (pictured below)
Teriyaki Roasted Brussels Sprouts from White on Rice Couple
Apple, Walnut, and Savoy Cabbage Salad from A Couple Cooks

Refrigerator Crescent Rolls from Barbara Bakes

Salted Caramel Blondies from Roxana’s Home Baking

Pureed Sweet Potatoes from Vintage Mixer

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15 Responses to Dutch Apple Pie

  1. Apple pie is a true Fall classic and I like to experiment with new recipes, especially if they involve some good twists! For instance, I’ve tried to transform apple pie into a smoothie, creating a super delicious apple pie smoothie (I posted it on my blog!) and I can’t wait to try out this! Pecan crumble topping? Yes, please!

    xo, Elisa

  2. Sheila says:

    Ur killin’ me this week!

  3. Another delicious one!! And I can’t decide whether I like this one or your mile high apple pie better – tough decision!

  4. Rebecca says:

    I just love Dutch apple pies, they are seriously the best <3 only I know them a little bit different form the Netherlands, but I guess that's your switch of an old classic ;) love it!

  5. YOu’re so right – it’s not fall (or Thanksgiving) without Apple Pie! And I am a S-to the -UCKER for a Dutch apple pie!!

  6. I’ve never made nor tried dutch apple pie. This looks divine! Love that picture of you and John. :)

  7. I’ve never had dutch apple pie! I need this in my life – it looks soooo good!

  8. This pie is perfection, Annalise! Love your little helper, too – so adorable! Thanks for sharing your recipe and these mouthwatering sample menus, too!

  9. This is the pie I want to eat in heaven.

  10. Emily R says:

    Love this! Do you think the crumb topping would work without the pecans? Husband has a nut allergy :(

  11. Kate says:

    I wonder if you have your own pie crust recipe? The links here don’t work, and I can’t find it on your site :( Could you let me know, please?

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