In the United States, what does “Dutch apple pie” specifically mean?

In the United States, “Dutch apple pie” specifically means a crumb-top variety.

Instead of a second rolled pastry sheet, this American style is finished with a crumb or streusel topping, usually made from flour, sugar, butter, and sometimes oats, nuts, or spices. The topping browns into a textured, buttery layer while the apples cook beneath it.

The name can cause confusion because Dutch apple pie traditions are broader than the American usage. Traditional Dutch apple pie has two major forms: a crumb-topped version called appelkruimeltaart and a lattice-topped appeltaart. In American usage, however, “Dutch apple pie” conventionally identifies the crumb-topped form.

Both Dutch and American recipes may include cinnamon and lemon juice, so flavor alone does not define the style. The key distinction is the topping: a crumb or streusel layer rather than the lattice pastry commonly associated with standard American apple pie. Dutch recipes also often use tart apples and may include raisins, nuts, or almond paste.