The main difference is that dutch apple pie is made with a streusel topping (typically made of sugar, flour, butter, spices and sometimes nuts or oats), while regular apple pie is made with a lattice crust or regular pie crust on top. Dutch apple pie is basically a hybrid between apple crisp and traditional apple pie.

Treat yourself to a classic with a Marie Callender's Dutch Apple Pie, made with 100% fresh Fuji apples, baked up in Marie Callender's signature flaky, made-from-scratch crust, and sprinkled with streusel.

Up so we have here our crumb topping we're going to sit this aside on the counter. And just let it sit there while the pie. Bakes. Now we're going to open up our pie get all of this wrapper.

Dutch apple pies are a style of baked pie with a streusel topping. This top crust is sometimes called an apple crumble topping and includes melted butter, all-purpose flour, brown sugar, and ground cinnamon.

The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.

The Dutch and Germans each had their own version of an apple pie that would include a lattice crust or be more cake-like in consistency. "Dutch apple pie is not Dutch. Our 'appeltaart' is either more cake-like or made with a buttery crust," says Peter Rose, a food historian and author specializing in Dutch cuisine.

The main difference is that dutch apple pie is made with a streusel topping (typically made of sugar, flour, butter, spices and sometimes nuts or oats), while regular apple pie is made with a lattice crust or regular pie crust on top. Dutch apple pie is basically a hybrid between apple crisp and traditional apple pie.

Apple pie is always delicious, no matter the time of year - but a Dutch Apple Pie might be even more special! The difference between regular apple pie and a classic Dutch Apple Pie recipe is all in the delicious streusel topping.

The unique crumb topping of butter, sugar, and flour is what sets this dessert apart. While traditional apple pie boasts a regular double crust (a crust on the bottom and a crust on top), a Dutch apple pie has a regular bottom crust, but a crumble topping.

It's been eaten for centuries: an early Dutch cookbook, dating from 1514, has a recipe and an apple pie appears in a Dutch painting from 1626. So, I'm hoping the sun will manage to put in an appearance at some stage of my break but whatever happens, I'll be sure to find some appeltaart!

The Dutch and Germans each had their own version of an apple pie that would include a lattice crust or be more cake-like in consistency. "Dutch apple pie is not Dutch. Our 'appeltaart' is either more cake-like or made with a buttery crust," says Peter Rose, a food historian and author specializing in Dutch cuisine.

In the late 18th century, Dutch immigrants introduced apple preservation techniques. This is a big part of what led to apple pie's popularity in America. In addition, the flaky pastry crust that is now a hallmark of the dessert was introduced by German immigrants.