This is an easy classic Dutch apple pie recipe!
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The classic Dutch appeltaart is a tall pie made from brown sugar shortcrust pastry. It is filled to the brim with chopped cinnamon apples and decorated with a lattice top. So, are you ready to learn how to make this classic Dutch apple pie recipe? Get ready to put it in the oven!
Classic Appeltaart Recipe
Being Dutch I grew up with apple pie. It is part of everyday life. Appeltaart is eaten throughout the entire year.
There is always a reason to serve apple pie. For a birthday, on the weekend, or when you have coffee at a restaurant.
As opposed to common belief a Dutch apple pie is not a crumble pie which is what you see when you are looking for appeltaart recipe.
Just type appeltaart in your browser or look down below and you will see what this Dutch staple looks like.
What by most is considered an apple pie is what we call an appelvlaai. This looks more like an apple tart.
Outside of the Netherlands, it may be served as a dessert but in Holland, it is usually served in the morning or afternoon with a cup of coffee or tea not so much as a dessert.
Classic Dutch Apple Pie Ingredients
You need quite some ingredients for this classic Dutch apple pie recipe. Put the following on your grocery list.
Pie
- Self-rising flour
- Butter
- Caster sugar
- Egg
- Vanilla extract or vanilla sugar
- Salt
Filling
- Sweet and sour apples
- Granulated sugar
- Cinnamon
- Raisins
- Lemon juice (optional)
How To Make A Classic Dutch Apple Recipe
To make this apple pie follow these steps.
Make The Pie Crust
To make this apple pie recipe start with the dough. Take a large bowl, take the butter, and cut it into small pieces.
Beat the egg and add ⅔ of the egg to the butter. Add the vanilla extract before you add the flour, pinch of salt, and sugar.
Now knead the ingredients into a consistent dough by hand. Do not overwork the dough.
As soon as you have a consistent dough put it in the refrigerator.
Plump The Raisins
Pour warm water on the raisins so they can plump up. Set aside for 10 minutes while you prepare the apples.
Prepare The Apple Filling
Now peel the apples and then finely slice. Spring lemon juice on the apples and stir so the apples will not turn brown.
Sprinkle the sugar on the apple and stir it through the apples. Then sprinkle the cinnamon on top of the apples and stir with a spoon.
Now drain the raisins and pat dry. Add them to the apple filling as well before you set it in the fridge.
Preheat The Oven
As it takes a while to preheat the oven you can set the oven to 350℉/175℃ using the top/bottom setting on your oven.
Line The Springform Pan
Take the dough out of the fridge. Then cut ⅔ of the dough, flour a big cutting board, and roll out the dough.
Now coat the springform pan (10 inches) with cooking spray or butter before you add the dough.
First, cut out the bottom and press it into the springform.
Then roll out smaller strips that are tall enough to cover the sides of the spring form.
It does have to be very neat.
Add The Apple Pie Filling
Take the apple mixture and drain to remove any excess liquid that releases while the apples were in the fridge.
Then pour the apple filling into the pie and press it in snugly. Create a little dome of apples in the middle.
Weave The Lattice Top
Roll out the remaining dough for the lattice top. Cut long strips of dough that are slightly longer than the springform.
Weave the strips starting with two long strips from top to bottom and from left to right.
Then add the remaining strips until the top of the pie is covered. Trim off any excess strips.
Brush The Pie With Egg
Brush the lattice top and the visible apples with the leftover wished egg so it can get a golden glow when it is baked.
Bake The Dutch Apple Pie
Bake the Dutch apple pie between 60-75 minutes or until golden brown. Take the pie out of the oven.
Let it cool completely before removing the springform.
Release The Pie
Once the pie is cooled carefully run a knife or an offset spatula along the edge of the springform.
Some of the pie will stick to the springform. When you release the springform the crust can break. Running a knife will prevent this.
Cut in 10-12 wedges and serve.
Best Apple To Use For A Classic Apple Pie
You can use almost any apple in your apple pie. We have some apple trees in the garden and take apples from them.
If you are buying in the store or market apples select a combination of sweet and sour apples.
You can use one or more of the following types of apples:
- Golden Rennet (the ultimate baking apple for apple pie)
- Granny Smith
- Golden Delicious
- Jonagold
- Jonathan
Can I Make Dutch Apple Pie Ahead
Yes, you can make a Dutch apple pie ahead of time. You have several ways to store an apple pie.
It tastes the best on the day of baking and the day after. So, it is a good option to bake it and serve on the next day.
How To Store Apple Pie
You have several ways to store this apple pie if you made it ahead or have leftovers. In all cases let the pie cool completely:
- Room temperature – on the day of baking you can store the pie at room temperature. Once cooled store it underneath a pie dome cover, in an airtight food container, or cover the springform with aluminum foil or plastic wrap
- Refrigerator – if you want to serve it within a day or two you can store it in the fridge. Either store the cake in the springform covered with foil or plastic wrap or in an airtight food container
- Freezer – my preferred way to store apple pie is in the freezer. Slice the pie into wedges and wrap them individually or store them in a freezer-friendly food container. This way you can use what you need without having to thaw a whole pie. You can store it for up to 3 months
How To Reheat Dutch Apple Pie
Warm apple pie tastes so good so here are a couple of ways to reheat apple pie:
- Oven – you can warm your apple pie in the oven. Preheat the oven to 325℉/162℃ and put your slices of pie on a plate or put them on a baking sheet. You want warm apple pie not hot so heat for 5 to 7 minutes or until warm
- Air Fryer – the Air Fryer is great to warm your apple pie. Cover the apple pie to prevent the top from going darker. Preheat the Air Fryer to 300℉/150℃ for 3 minutes. Warm the pie for 3-5 minutes until warm
- Microwave – you can also use the microwave. Put the apple pie on a microwave-safe plate and heat for 1 minute. Check if the apple pie is warm else extend by 30 seconds and check again
FAQ To Make The Best Classic Dutch Apple Pie
What Is The Best Baking Pan To Make An Apple Pie?
For this classic Dutch apple pie recipe it is best to use a springform pan, not a baking pan. You want a tall pie that requires a high springform pan.
How To Prevent A Soggy Apple Pie Bottom?
Drain the apple filling before you add it to the springform. When you dice the apples and let them infuse with cinnamon and sugar juices will release from the apple.
To prevent a soggy apple pie. Drain the filling and put it in a strainer or sieve so any excess liquid can be removed before you put it in the springform.
Are There More Ways To Prevent A Soggy Apple Pie Bottom?
Yes, before pouring the apple filling into the pie you can sprinkle the bottom of the pie dough with breadcrumbs. The breadcrumbs will absorb excess liquids from the apple filling.
How To Prevent That Your Apple Pie Sinks In The Middle?
Thinly dice your apples and make sure the springform pan is filled all the way up to the brim.
Then press the apple filling down to compact them and create a slight dome of apples in the middle of the pie.
So slightly higher filling in the middle of the springform pan than the sides.
While the apple pie is in the oven the apples shrink and you end up with a straight latticed apple pie.
More Sweet Apple Recipes
If you like to make sweet apple recipes, take a look at these as well:
- Sweet apple tart
- Puff pastry apple galette
- 3 Ingredient applesauce cake
- Apple cinnamon crumble
- Oven baked apple turnovers
Don’t forget to follow All Day In The Oven On PINTEREST or PIN and save it for later.
Classic Dutch Apple Pie Recipe
This classic Dutch apple pie recipe makes a high appeltaart filled with cinnamon apple filling and a lattice top. A Dutch staple recipe. Great to serve with coffee or tea or as dessert.
Ingredients
- 400 grams of self-rising flour (14 oz)
- 1 egg (⅔ for the dough and ⅓ for brushing the top)
- 175 grams of butter (6⅕ oz)
- 175 grams of caster sugar (6⅕ oz)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Filling
- 2 pounds sweet and sour apples
- 75 grams of raisins (2⅔ oz)
- 20 grams of granulated sugar (1½ tablespoons)
- 3 teaspoons cinnamon
- 1 tablespoon lemon juice (optional)
Instructions
Make The Pie Crust
- Take a large bowl, take the butter, and cut it into small pieces
- Beat the egg and add ⅔ of the egg to the butter. Add the vanilla extract before you add the flour, a pinch of salt, and sugar
- Knead the ingredients into a consistent dough by hand
- As soon as you have a consistent dough put it in the refrigerator
Plump The Raisins
- Pour warm water on the raisins so they can plump up. Set aside for 10 minutes while you prepare the apples
Prepare The Apple Filling
- Peel the apples and then finely slice them. Sprinkle lemon juice on the apples to prevent the apples from turning brown (optional
- Sprinkle the sugar and sugar on the apples and stir it through the apples
- Drain the raisins and pat dry. Add them to the apple filling as well before you set it in the fridge
Preheat The Oven
- As it takes a while to preheat the oven you can set the oven to 350℉/175℃ using the top/bottom setting on your oven
Line The Springform Pan
- Take the dough from the fridge. Then cut ⅔ of the dough, flour a big cutting board, and roll out the dough
- First, cut out the bottom and press it into the springform
- Then roll out smaller strips that are tall enough to cover the sides of the spring form. It does have to be very neat
Add The Apple Filling
- Take the apple mixture and drain to remove any excess liquid that releases while the apples were in the fridge
- Then pour the apple filling into the pie and press it in snugly. Create a little dome of apples in the middle
Weave The Lattice Top
- Roll out the remaining dough for the lattice top. Cut long strips of dough that are a little bit longer than the springform
- Weave the strips starting with two long strips from top to bottom and from left to right
- Then add the remaining strips until the top of the pie is covered. Trim off any excess strips at the side of the springform pan
Brush The Pie With Egg
- Brush the lattice top and the visible apples with the leftover wished egg so it can get a golden glow when it is baked
Bake The Dutch Apple Pie
- Bake the Dutch apple pie between 60-75 minutes or until golden brown. and take it out of the oven
- Let the pie cool completely before removing the springform
Release The Pie
- When the pie is cooled carefully run a knife or a spatula along the edge of the springform
- If some of the pie sticks to the springform the pie crust can break when you release the springform the crust can break. Running a knife will prevent this
- Cut in 10-12 wedges and serve
Notes
- Before adding the dough to the springform (10 inches) you can coat it with cooking spray or butter
- Drain the apple filling using a strainer or sieve
- Original Dutch apple pie recipe from Fast Food Bistro
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 823mgCarbohydrates: 78gFiber: 2gSugar: 36gProtein: 4g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.
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