Dutch Apple Pie
This Dutch apple pie with a pecan and oat crumb topping is a fun twist on a classic!
It’s just not Thanksgiving without apple pie, am I right? You can keep your pumpkin and pecan pies— I’ll take a slice of apple pie with vanilla ice cream, please! And as much as I love classic apple pie, I might love this Dutch apple pie even more.
There’s a layer of flaky pie crust on the bottom, a filling of sliced apples spiced with cinnamon, and (my favorite part) a streusel topping of oats, chopped pecans, brown sugar and butter. That topping is everything, and it takes ordinary apple pie to a whole new level.
What is Dutch Apple Pie?
Dutch apple pie is different from a traditional apple pie in that instead of having a double crust, it has a crumb topping made with flour, sugar and butter. I’ve added oats and pecans to my crumb topping for extra flavor and texture. Be sure to chop the pecans finely, as I’ve found larger pieces will burn during baking.
Pie Tips and Help
- How to make foolproof flaky pie crust
- How to make pie crust in the food processor
- How to prep and store pie crust in advance
- The best tips for making perfect pies
- My favorite pie tools
baking tip:The Best Apples for Baking
The best apples to bake with are ones that are tart, firm, and won’t break down in the oven. Granny smith, jonagold, jonathan, gala, honeycrisp, and pink lady/cripps pink are all great varieties to choose from. Stick to one type of apple, or feel free to combine several varieties to get even bigger flavor.
Shop tools for this recipe
Dutch Apple Pie
For the crust:
- 1 pie crust recipe
- 1 large egg + 1 tablespoon water for wash
For the filling:
- 6 cups apples, peeled, cored (678 grams), and sliced (I used gala)
- 1/2 cup sugar (100 grams)
- 2 tablespoons all-purpose flour (15 grams)
- 1/2 teaspoon ground cinnamon
For the topping:
- 2/3 cup old-fashioned rolled oats (65 grams)
- 2/3 cup all-purpose flour (80 grams)
- 1/2 cup light or dark brown sugar (55 grams)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup pecans (57 grams), finely chopped
- 6 tablespoons unsalted butter (85 grams), cubed
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
- 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.
- To make the filling, toss together the apples, sugar, flour, and cinnamon. Dump into the prepared pie crust.
- To make the topping, combine the oats, flour, sugar, salt, cinnamon and pecans 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. Sprinkle the topping over the pie filling.
- 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.
- 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, see 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.
This recipe was originally published November 2013.