That is what I consider to be Dutch Apple. But, I don't bake, I buy frozen pies. LOL!

I am well known in our family for this type of apple pie. My recipe calls it "English" apple pie.

Donna - will you share your recipe for the topping? Pretty please?

I'd be happy to, but I'm at work right now. If you can wait until this evening (about 6 hours from now) I'll post it then. If not, this one seems very close. I forgot to mention that it is a crustless pie, more like a crisp and I bake it in a quiche dish. But I'm sure you could use a crust. My family likes it still warm, with ice cream or just cream on top.

Here is a link that might be useful: English Apple Pie

Thanks so much. My mouth is watering now. I haven't made a pie in years!

There are 2 kinds. One has oatmeal and the other has a mixture that has mostly flour instead of oatmeal.

OK -- This is what I found in my old Betty Crocker Cook Book.

French Apple Pie
Use a one crust pie then top with this topping:

1/2 cup butter
1/2 brown sugar(I like white sugar for this one)
1 cup flour

Dutch Apple pie:

Make regular two crust apple pie, only make the slits in the top crust bigger. Five min. before the pie is done, pour 1/2 cup whipping cream into the slits and return the pie to the oven for the remaining five min.

This is what I usually do: (this is for French apple, but I called it Dutch)

Mix together:
1 cup oatmeal (either old fashion or quick)
1/2 cup brown sugar
then work 1/2 cup soft butter into the mixture with a fork

A Dutch apple pies has cinnamon and brown sugar added to the apples and a lattice crust.

A French apple pie is a crumb topping of flour cinnamon sugar and butter.

An American apple pie is a standard two crust by made with regular sugar and sometimes cinnamon but not always.

Here's my English Apple Pie recipe:

1/2 cup butter
1/2 cup packed brown sugar
1 cup flour
2 tsps. ground cinnamon
3 Tbsp. water
1/2 cup chopped pecans
4 large cooking apples, peeled and sliced (about 6 cups)
1/2 cup granulated sugar
heavy cream or half-and-half

In a medium bowl beat butter and brown sugar with a wooden spoon or electric mixer until pale and fluffy. Stir in flour, 1 tsp. cinnamon and the water until smooth and thick. Stir in pecans. Mound apples in a 9"quiche dish. Mix granulated sugar with 1 tsp. cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack of preheated 375° oven 45 to 50 minutes, until apples are tender when pierced. Serve in bowls. Top with cream. Serves 8.

Guess what I had for dinner last night? LOL
Scott's having a piece for breakfast this morning.
I used the butter/brown sugar/flour mixture. Top crust got a little too brown for me, I made a note to check it after 20 minutes next time to cover with foil instead of 30 minutes, but it was still yummy.