Dutch Apple Pie

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A beloved classic from the Netherlands, Dutch apple pie is built on a buttery shortcrust cradle filled with thick wedges of tart apple scented with cinnamon and lemon. Unlike thinner French-style tarts, the Dutch version is a tall, generous pie often finished with a lattice or crumbly streusel top and traditionally enjoyed with whipped cream or even a slice of aged Gouda.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 32 gSugar
• 5 gProtein
• 180 mgSodium
• 195 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pastry dough

• 2 1/2 cups (325 g) all-purpose flour
• 1 cup (225 g) cold unsalted butter, cubed
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 2 to 3 tbsp ice water

For the apple filling

• 2 1/2 lbs (1.1 kg) tart cooking apples such as Goudreinet, Granny Smith, or Bramley
• 3/4 cup (150 g) granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 1/2 cup (75 g) raisins
• 1/4 cup (30 g) fine plain breadcrumbs or ground almonds
• 1 tsp vanilla extract

For the top and finish

• 1 large egg beaten with 1 tbsp milk (for egg wash)
• 2 tbsp coarse sugar for sprinkling
• 1 tsp ground cinnamon
• 1 tbsp cold butter, dotting
• Powdered sugar, for dusting (optional)

Directions

1. Make the dough: In a large bowl whisk flour, sugar, baking powder, and salt. Cut in cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs with a few pea-sized bits remaining.
2. Stir in the egg and 2 tablespoons ice water with a fork just until the dough comes together; add the remaining water only if needed. Divide in two pieces (one slightly larger for the base), flatten into discs, wrap, and refrigerate for 30 minutes.
3. Prepare the filling: Peel, core, and cut the apples into thick 1/4-inch wedges. Toss with sugar, cinnamon, lemon juice, vanilla, and raisins in a large bowl and let stand 15 minutes. Drain off excess liquid, then sprinkle the breadcrumbs or ground almonds through the apples to absorb remaining juices.
4. Preheat the oven to 350°F (175°C) and generously butter a 9-inch (23 cm) springform pan. On a floured counter, roll the larger dough disc into a 12-inch round and lift it into the pan, pressing the dough up the sides to form a 1 1/2-inch rim.
5. Mound the apple filling into the crust, doming it slightly in the center. Dot with small pieces of cold butter. Roll out the remaining dough and cut into 1-inch-wide strips; arrange in a lattice pattern over the apples, or for an authentic Dutch-style top, crumble the dough over the filling in rustic clumps.
6. Trim and crimp the overhanging dough against the rim. Brush the lattice or crumble with egg wash, then sprinkle generously with coarse sugar mixed with the teaspoon of cinnamon.
7. Bake on the lower rack for 65 to 75 minutes, until the crust is deep golden brown and the filling bubbles thickly through the lattice. Tent the edges with foil after 40 minutes if they brown too quickly.
8. Cool the pie in the pan on a wire rack for at least 2 hours so the filling sets and slices cleanly. Release the springform ring, dust with powdered sugar if desired, and serve at room temperature.
9. Serve each slice with a generous dollop of lightly sweetened whipped cream, or follow Dutch custom and offer a thin wedge of aged Gouda on the side.

Cook’s Notes

• Use firm, tart apples: Dutch bakers favor Goudreinet; Granny Smith or Bramley are the best substitutes for that signature tangy bite.
• Don't skip the breadcrumbs or ground almonds in the filling. They soak up the juice released by the apples and prevent a soggy bottom crust.
• Let the pie cool for a full 2 hours before slicing. Dutch apple pie filling needs that time to thicken into clean, sliceable layers.
• Pairing a slice with aged Gouda is a centuries-old Dutch tradition. The salty, crystalline cheese balances the sweet spiced apples beautifully.
• The dough can be made up to 2 days ahead and refrigerated, or frozen for up to a month. Thaw overnight in the fridge before rolling.

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