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Dutch Apple Pie

Servings: 16 slices
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
This Dutch apple pie with a pecan and oat crumb topping is a fun twist on a classic!
Dutch apple crumb pie is a fun twist on a classic
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Ingredients

For the crust:

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

Instructions

  • 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.
NOTES:
  • 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.

Nutrition

Calories: 222kcal, Carbohydrates: 32g, Protein: 3g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 87mg, Potassium: 104mg, Fiber: 2g, Sugar: 18g, Vitamin A: 171IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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