Dutch Apple Pie

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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 CompletelyDelicious.com

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 crustΒ 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.


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 CompletelyDelicious.com

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 CompletelyDelicious.com

Dutch Apple Pie

Here's a fun twist on the classic, a Dutch Apple Pie baked with a pecan crumble topping.


For the crust:

For the filling:

  • 6 cups (678 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 (65 grams) old-fashioned rolled oats
  • 2/3 cup (80 grams) all-purpose flour
  • 1/2 cup (55 grams) brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons (85 grams) unsalted butter, cubed
  • 1/2 cup (57 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.
  • For step-by-step photos and tips, visit my [tutorial on how to make perfect flaky pie crust|http://www.completelydelicious.com/2012/09/how-to-make-perfectly-flaky-pie-crust.html].
  • 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.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.