apple pie (flat) ready to go in the oven

Dutch Apple pie

Whenever I somehow manage to gather an excess of apples in my fridge or want to bring a pie to celebrate a certain occasion, I tend to make apple pie. It’s that pie that nearly everyone likes, isn’t too hard to make and eats great with some whipped cream.

So when I made one of those Dutch apple pies I suddenly realized I hadn’t even shared Dutch apple pie on the blog! About time this apple pie is added to the Dutch food list here.

What’s a Dutch apple pie?

I, ignorantly, assumed that the pie I’ve always made, have mostly seen being made is the Dutch version of apple pie. The apple pies in the US look different (most of the ones I’ve seen have a completely closed top crust) and I of course know the (French?) tarte tatin with apples.

But when browsing through the internet I noticed that others define the Dutch apple pie completely different from what I do! Funny.

So, before sharing the recipe, let’s define what I think is a Dutch apple pie. Others might think different, no problem, but this is the one I’ve always been used to.

Dutch applie pie: crumb vs. lattice

A lot of other websites define Dutch apple pie as being an apple pie with a crust, filled with apples and covered with some sort of crumb/streusel. Even though this is a variety available in the Netherlands, it’s generally not called ‘apple pie’, instead it will be ‘appel kruimeltaart’ (which translates as: ‘apple crumb pie’).

The Dutch apple pie (or appeltaart) does also contain of a crust on the bottom, filled with apples, but it will have a lattice of dough on the top! That’s also the recipe I’ll be sharing today.

My Dutch apple pie doesn’t have a crumb on top, instead, it’s got a lattice structure.

Dutch apple pie recipe

The recipe I use is adepted from the book Kookook, a staple for many in the Dutch kitchen.

Yield: 1 large pie, at least 10 slices

Dutch Food - Apple pie

Dutch Food - Apple pie
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes



  • 250g flour
  • 1/4 tsp salt (or a pinch, you only need a little)
  • 125g white 'basterdsuiker' (this is a typical Dutch type of sugar, I haven't found a one on one substitute, but using fine brown sugar or fine granulated sugar will work as well)
  • 175g butter
  • 1 egg yolk (you can also leave this out, you want want to add a little water to help the dough come together)


  • 1 kg apples (I tend to use the 'Elstar' variety, a typical Dutch variety, but any slightly sour slightly softening apple is ok)
  • Lemon juice
  • Cinnamon
  • Sugar (few tsp)
  • Ginger powder, nutmeg powder, ground cloves
  • Bread crumbs
  • Raisins



  1. Mix the ingredients together to form a consistent dough. No need to do this in any specific order.
  2. Leave to rest in the fridge for about half an hour, don't leave it in too long or it will become too tough to roll out.
  3. Take about 1/3 of the dough an keep on the side. Roll out the remainder until you have a large enough sheet to cover the bottom and sides of a 24cm round baking tray.


  1. Leave the raisins to soak in water or rum for at least 30 minutes, preferably one hour.
  2. Peel the apples and cut into smaller pieces. You can choose the shape you want, cubes or slices, anything you like.
  3. Place the apples in the bowl and after cutting every 2 apples, add a squirt of lemon juice, a sprinkle of cinnamon (and the other spices mentioned) and sugar. You can do this to your own taste. If you like your pie sweet, add some more sugar, if you like the spices, add some more of those. Just be gentle on the cloves and nutmeg.
  4. Cover the bottom of the dough with a thin layer of bread crumbs. You can also leave this out (which I often do) but your dough will become slightly more soggy.
  5. Mix the raisins with the applie mixture and fill the pie. Make sure you have enough apples. They should reach a little over the pan since they will shrink during the baking process. It's never bad to add just one more apple, more apple is better.
  6. Roll out the remainder of the dough and cut of thin strips of about 1-2cm in width. Use these strips to create a nice lattice on top of the pie.
  7. For an even browner crust, use a brush to cover the lattice with some leftover egg or milk.
  8. Bake in a pre-heated oven at 180C for approx. 45 minutes until it's a nice golden brown.

Is this a Dutch apple pie to you? I’d love to hear from you!

Ever wondered why there’s so much more apple pies than pear pies in this world? Me too, so I dived into the phenomenon of pear pies.

The flat version of the Dutch apple pie. You run the risk of juices seeping out on the sides (hence the black bits), but it tastes just as good!

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