dutch apple pie

Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I was in town for obsessed with Dutch apple pie, and a significant amount of that time trying to understand what it was and was not. There seems to be a divide wherein American home cooking sites largely refer to a Dutch apple pie as a deep-dish apple pie (sometimes, but not always, in a cake pan) with a crumb topping and Dutch (or Dutch-sounding; I do not speak the language** so am making an educated guess) cooks use a more cookie-like dough that’s cross-crossed on top with a shiny finish. Fortunately, around this time I remembered that one of my son’s good friend’s mom is Dutch and she was happy to set me on the right course: yes the lattice is shiny, the dough is sweet and more buttery tasting than its American counterpart, the end result looks more like a cake, and please remember to send all samples over.

butter into flour and sugaradd the eggkneaded togetherwrap and chill the dough

divide the dough roughly into thirdscut a circle for the baselining the springform with crustlined crust

From there, I was off to the races… sort of. First I had to watch a lot of videos of home cooks making it and, as no two recipes precisely agreed, basically just throw my hands in the air and hope I could work it out in the kitchen. It does not always happen — figuring things out on an early go — but this time it did. I hope this is a good omen for the year to come, as my cooking wish list for 2018 could fill five calendars, and for you too: this is much, much easier than it looks.

peeling applessliced applessugar and cinnamonplus raisinssome breadcrumbs to help absorball filled -- but you should use a little more

I realize that Dutch apple pie may not be everyone’s or even most people’s Christmas tradition but will you look at this glorious thing? I think it deserves a chance. It’s fragrant and buttery and rustic but fancy and the only proper way to eat it, or so many things worth eating, is mit schlag (with whipped cream), really an inordinate amount too, so save those dainty dollops for a different party. I also want to warn you about one more thing: I don’t think you have to look too deep in this site’s archives to find evidence of my devotion to American-style pie but do know that I had a single bite of this warm pie with a pillow of barely sweetened cream and wondered how or why I’d ever want to eat American apple pie again.

cutting the top crust into stripsweaving the lidfinished latticebrushing with eggdutch apple pie / hollandse appeltaart coolingdutch apple pie / hollandse appeltaartdutch apple pie / hollandse appeltaartdutch apple pie / hollandaise appeltaart

* One of the most frequently asked questions in the Q&A portion of most book tour stops has been “so, what’s next?” “A nap,” I usually joke, or “Well, I’ve been super busy lately so I’m looking forward to something I called Sloth January and it involves a lot of yoga pants but very little yoga.” But I know that this is when you’re supposed to announce your product line or plans for food world domination (“perhaps, if it could be scheduled between 4 and 5 on Thursdays” is an answer I gave in an interview a few weeks ago, and probably all the reason you need to never interview me) and the honest truth is so much less headline-grabbing: I’d like to get back to blogging [cough: self-publishing] right here, for as long as right here will have me. I like it a whole lot, it makes me happy, and I’m miles from running out of ideas. I know that the obituaries have been written about blogging for half a decade now and I’ve read them all, but I’m still here and you are too, and it would be a shame if I kept any of them from getting Dutch apple pie onto our tables this weekend.

** True story: At my book signing in NJ last weekend, I was asked to copy several words in Latvian into a book inscription and although I had a few concerns — not speaking a word of Latvian, for all I know I was signing away my second born and not wishing an aunt a happy 70th — I also have had zero chances to date to write anything in Latvian in my life so how could I say no?


One year ago: Homemade Irish Cream
Two years ago: Eggnog Waffles + A Few Favorite Kitchen Things
Three years ago: Jelly Dougnuts and Endives with Oranges and Almonds
Four years ago: Eggnog Florentines and Linzer Torte
Five years ago: Cashew Butter Balls
Six years ago: Peppermint Hot Fudge Sauce and Parsnip Latkes with Horseradish and Dill
Seven years ago: Iced Oatmeal Cookies and Broiled Mussels
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Nine years ago: Spelt Everything Crackers and Feta Salsa (a terrible name for a very delicious thing) and Carrot Cake with Maple Cream Cheese Frosting
Ten years ago: Chicken and Dumplings and Espresso Chocolate Shortbread Cookies and Peanut Butter Cookies
Eleven years ago: Pecan Squares and Boozy Baked French Toast

And for the other side of the world:
Six Months Ago: Easy Drop Berry Shortcakes and Zucchini Grilled Cheese
1.5 Years Ago: Strawberry Milk and Corn and Black Bean Weeknight Nachos
2.5 Years Ago: Strawberry Cornmeal Griddle Cakes, Strawberry Cheesecake Ice Cream Pie and Herbed Summer Squash Pasta Bake
3.5 Years Ago: Valerie’s French Chocolate Cake and Limonada de Coco/Frozen Coconut Limeade
4.5 Years Ago: Espresso Granita with Whipped Cream

Dutch Apple Pie / Hollandse Appeltaart

  • Servings: 8 to 12
  • Source: Cobbled together from several sources
  • Print

Although most recipes I found had fairly common proportions, there were things that were inconsistent: some used self-rising flour, or added baking powder, but most did not. Some used only cinnamon (and a full tablespoon of it) to spice the filling, a few, but not many, others used several “apple pie spices” including ground ginger, nutmeg and more. All used raisins. Some plumped them first in brandy or rum but I never did, figuring they’d get plumped with spiced juices from the apples, a delicious thought. Many used 1 tablespoon vanilla-scented “custard powder” (an ingredient less common in the US) as a thickener (a mix of cornstarch and vanilla sugar would have a similar effect) but most others sprinkled the bottom crust with only plain breadcrumbs and one, semolina, to absorbed juices, something that fascinated me as controlling the juices in pies is a bit of an American pie-making obsessed. The choices I made, and loved, are reflected below but feel free to use all of the information here to tweak your version to your tastes.

One last note: I was convinced I had cut up too many apples (the amount below) and ended up with an underfilled pie. Don’t let this happen to you; use them all, even if it towers over the rim slightly before baking. It will all even out before it is done.

  • 1/2 cup (100 grams) granulated sugar
  • 1/2 teaspoon coarse or kosher salt
  • 2 1/3 cups (300 grams) all-purpose flour
  • 14 tablespoons (200 grams) butter, diced, no need to soften
  • 1 large egg
  • 1 teaspoon (5 ml) vanilla extract
  • 2 tablespoons (30 ml) cold water
  • Filling and finish
  • 3 1/3 pounds (1500 grams or about 5 large apples) peeled, cored and sliced
  • 1 tablespoon (15 ml) lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 cup (100 grams) granulated sugar
  • About 1/2 cup (70 grams) raisins
  • 4 tablespoons plain breadcrumbs (I used panko)
  • 1 large egg, beaten, to finish

Make your dough: In the bottom of a large bowl, combine the flour, sugar and salt. Add the diced butter and using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse cornmeal, with the largest pieces the size of small peas. Add the egg, vanilla, and water, and if using a pastry blender, use that to work them into the butter-flour mixture, or if not, use a fork to work it in. Reach hands into bowl and lightly knead the mixture together into a single mass. Transfer to a piece of parchment or waxed paper or plastic wrap, and wrap it tightly. Chill in fridge until firm, at least 60 minutes.

At some point during this hour, make the filling: Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine.

Assemble crust: Coat a 9- to 9 1/2-inch (24 cm) diameter springform pan lightly with butter or nonstick cooking spray. Remove chilled dough from fridge and cut it roughly into thirds. On a well-floured counter, roll the first third to a circle the diameter your pan and fit it into the bottom. Roll out the second third of the dough and cut it into strips the height of your springform pan (usually 3 inches). Patch them up the inner sides of the springform. Use your fingertips to press and seal the sides and base together. If any holes form or there are spots you’re worried aren’t sealed well, patch in another pinch of dough.

Heat your oven: To 350°F (175°C).

Assemble pie: Sprinkle the bottom of the pie crust with breadcrumbs. Pour the apple-raisin mixture on top. Roll the last third of the dough into a large round and cut into thin strips. (Mine were about 1/2-inch wide.) Space them in a lattice pattern over the filling, either by arranging half in one direction and the second half in the other direction on top, or by getting cute and weaving them together. (Here is an ancient set of directions from me.) Trim the overhang so that the latticed top meets the walls of the crust, and press/pinch them together to seal it. Brush beaten egg over top crust.

Bake: For 60 to 70 minutes, until you can see filling bubbling slightly up between the latticed strips (use this to determine doneness, and the baking time as just an estimate), and crust is a deep golden brown. Let cool in springform on rack for 45 minutes or so before running a knife around the outside of the crust to ensure it isn’t sticking to the pan in any place, and opening the ring to serve it with an abundance of softly whipped, barely sweetened cream.

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242 comments on dutch apple pie

  1. SallyT

    Congratulations on finishing the book tour! We loved seeing you! This is lovely but I’m making your pavlova for Christmas! Enjoy the “break” and never stop blogging!

      1. Paul

        Spent a lot of time in the Netherlands. I have made this recipe about 8 yes now and I can attest that this is very accurate to what they serve in most every Dutch cafe with tons of slagroom…Excellent!

    1. Kato

      I’m Dutch :) and like to use a mix of apples; some softer and sweeter and some more crisp and tart. You can vary a bit after a try; if you want it sweeter etc. Goudrenetten (really not sure if you can find those abroad) as Yvette says is more traditional but I know many people who use mixed apples.

  2. Avery

    I lived in The Netherlands for almost 30 yrs., and Appeltaart is still served everywhere. I am anxious to make your recipe! However, “mit schlag” is German, “met slagroom” is Dutch.

        1. I was hoping to make the same correction! ‘Met slagroom’, is dutch. Other than that- it looks super great. And thank you thank you thank you Deb- after 5 years of living here I haven’t been able to exactly identify why American apple pie just isn’t the same- but I’m grateful to have a reliable recipe to replace the trusted ‘Koopmans’ boxes.

    1. Mimi

      Actually, “mit Schlag” is Austrian :) in German it would be “mit Sahne”.

      Well…. by any other name it would taste as sweet ;)

    2. deb

      Sorry for any confusion — I am/was aware that the phrase isn’t Dutch. However, and I could be wrong, I have only heard it as, how do I say, a phrase, dessert rallying cry, as “mit schlag.” Does that make sense?

      1. Elise

        No. Sorry Deb, but you were wrongly informed about this. This is an Austrian phrase, definitely not Dutch. I do love how many fellow Dutchies are reading your blog though :)

    1. Kris

      F=(C*1.8)+32 so 350F is closest to 176C in whole numbers. 175C is a good level of precision for a recipe. This is one of those times when the rough estimate is off due to the magnitude of the temp. Your estimating method works better for weather range temps.

  3. ouryearinindia

    Even though I didn’t get to see you in Denver, I do want to tell you that I for one am extremely glad you aren’t going to let the death of blogging get you down. I think it’s accurate to say that *everyone* blogging is no longer a thing, but I’d prefer to see it as refinement by fire – the ones left are the ones who actually use blogging to connect with their community, and do it well. Your voice and perspective is such a welcome respite from the day-to-day tone of conversation online, and I get to feed my family good food to boot! Thanks for sharing this wedge of your life with us!

    1. Linda

      Hello from London! I am commenting in reply to this post as these eloquently written sentiments are mine as well. Your blog is my on-line recipe “go to”–a true gift to us all. Thank you!!

    2. Suzanne Kaye

      This reader has said it very well. I would truly miss you sitting in my kitchen and talking recipes and life over a good cup of coffee/whatever.

  4. In my experience, European pies do not use cinnamon or, if they do, very little. They are also much less sweet. I believe the idea is to let the taste of the apples and the pastry shine. I don’t know about Dutch pies specifically but, growing up in the UK, I developed a preference for pies made using this philosophy. Where does this pie live in this perspective. It seems to me that the cinnamon means it has been adjusted for American tastes. Is that the case? What about sweetness?

    1. Jane Doe

      I am German. We do indeed add cinnamon to apple pies!
      What I have come to think of as very American (and very delicious) is the addition of vanilla extract to many baked goods. But I may be wrong. It is still very delicious – as does this pie look ;-)

      1. It’s the amount of cinnamon that I have an issue with. When I see what passes as apple pie filling in most American supermarkets, it is brown with a lot of cinnamon. So far, I have not seen this in European apple pastries. Sure, there might be a little cinnamon but not an overwhelming amount. You are probably right that vanilla plays a role in this too. I like fruit pies where the fruit itself is the main flavor event.

        1. Ilse

          I’m Dutch and as far as I know is cinnamon only used by this amount in apple pie, 1-2 teaspoons. The recipe is right in that. I don’t know any other kind of cake with this overload of cinnamon.

    2. araminty

      Also most grocery store “cinnamon” in the USA is actually cassia. It’s a harsher, hotter flavour than actual cinnamon, and probably accounts for some of the imbalance in spicing you notice.

    3. Emma

      In the Dutch kitchen cinnamon is actually a very common ingredient. Probably a remnant of al the spice trading we did in the past. It’s used in sweets (such as speculaas, cookies made with a mixture of spices resembling gingerbread) and in savory cooking (like red cabbage cooked with apple). This recipe for apple pie is very traditional, in my family it’s made exactly the same, but with nuts instead of raisins.

      1. Jane Doe

        It is thw same in Germany! Red cabbage braised with apple and cinnamon (or red currants in place of apples), Spekulations and Lebkuchen, apple pie with raisins and cinnamon, there even is a traybake that has been very popular in the last decade or so with orange soda in the batter and cream, peaches and cinnamon on top. Also, we love rice pudding or pancakes topped with a healthy dose of cinnamon and sugar. Then there is Pflaumenmus, a plum preserve made with spices, among them prominently cinnamon. And this time of the year, there is mulled wine or punch, also with plenty of cinnamon. So I would definitely say it is very common in German cooking.
        My dad actually hates the stuff (weird!), and he is always horrified that is it an ingredient in so many dishes.

  5. Morgan

    Oh man, I have been waiting for this since you mentioned it on the book tour!! My dad lived in Amsterdam for 2 years and I was fortunate enough to visit 4 times- every time stopping more than once for my favorite appeltaart at the centuries-old cafe papeneiland. Always with whipped cream (and a beer!).

    They didn’t include raisins though- if I leave them out, should I adjust in any way? Thank you!!

    1. Morgan

      Update- I made this without the raisins and no other adjustments and it was absolutely perfect!! I worried that my crust was a little uneven in parts (I used a cake pan with remove-able bottom, not springform), but it all cooked up great and exactly how I remember them tasting. Thank you for another home run Deb!

  6. Laura J

    Don’t let anyone give you crap about how much you are anywhere. The blogs where the person lives their life first are always better. The ones with “filler” are not my favorite! Just be you and give as much time as you need to your wonderful family. You will never regret it.

  7. tessa

    please continue to blog! i always look forward to new recipes and new musings. and of course, blogging is “enough” – food world domination not needed!

  8. Melody

    As a Dutchie I can say: Deb, you nailed this recipe! You can wake me up for ‘appeltaart’ anytime. Just a heads up: “mit schlag” is actually German, in Dutch we say “met slagroom”.

    Happy Holidays!

  9. I have to say thank you. My (American) husband lived in Holland for a few years, as a kid. He has raved about this for all the (20+) years I’ve known him. And, as much as I like to research anything (recipes are high on the list) this never went farther than “oh, raisins, cool” and that was that. Now that I know *precisely* what it is he was remembering, he’s getting a special dessert on Christmas!

  10. Robyn Beagle

    Happy holidays!! So glad for a fresh post! We love you and your blog, first and foremost. Please carry on, your blog is one of my favorite long-term relationships!! ❤️

  11. Blog foreverrrrrrr!!! I am sad about all the blogs that have ceased publishing, though I did let my personal blog fall by the wayside so I don’t point fingers. But I’ve long relied on your blog for great recipes, and just purchased your latest book to use for my big Christmas Eve menu. It’s bookmarked like crazy!

  12. Cara

    So glad you’re back! I’d hate to have to spend my lunch hour actually working rather than following your adventures in pie making :)

  13. Barbara

    I hope to try this soon! I really enjoyed meeting you in Pasadena! I wish you and your family a very happy New Year and look forward to more funny blog posts and delicious recipes. And also more adorable Jacob and Anna pictures!

  14. Elise

    Dear Deb, whom I can never fault for any recipe (and to whose site I refer whoever wants to hear) here you go and make our national treasure dish!

    Just please, promise me one thing? We Dutchies eat our “appeltaart” “met slagroom”, not “mit schlag” which is German (unlike our pie). Now I’m totally trying this as soon as I can, because if anyone would have a foolproof recipe for appeltaart, it would be you!!!

    Much love from the Netherlands!

    1. Kate

      I have to say, it’s kind of cool to see someone in the US do a recipe that is actually Dutch, as opposed to a German recipe mistaken for Dutch because people over here have been confused by the apparently similar sounding “Dutch” and “Deutsch” for about 300 years. I’m Pennsylvania Dutch, so I run into this a lot :)

      1. Elise

        So true! I lived in the US for a couple of years and I can tell you that I found very little Dutch-ness in the US version :)

        I also love Deb for doing this recipe because it is not overly sweet, as lots of cupcake/frosting type of cakes in the US are. Of course, all of Deb’s cakes are delicious so I shouldn’t be surprised!

  15. Ilse

    I’m a long time follower from The Netherlands, and as a Dutchie, your fascination of the apple pie is fascinating to me 😁

    Apple pie is indeed a very common cake here, it is served in almost every restaurant and at every birthday. Your recipe looks good and the result great. You did do the job very well!

    1. Ilse

      And as already said above, it is ‘met slagroom’! Indeed sweetened whipped cream. You’ll never get unsweetened cream anywhere here.

  16. Charlotte in Toronto

    I’d like to apologise on behalf of people who have been giving you grief about not blogging. You’re a busy mom of two active little kids, and just performed a kick-butt cross North America book tour. I don’t know how you had the energy to brush your teeth. You provide us recipes and great reading for FREE. We love and appreciate you. Take some time over Christmas to chill and recharge your batteries. Enjoy your family. Watch the snow fall. Indulge in a beverage or two (might I suggest that Bourbon Negroni). Merry Christmas ❤🎄

  17. You nailed it! Very very close to my grandmother’s recipe. It’s her standard fare for any get together. She sometimes adds a thin layer of almond paste on the bottom (I always do, it’s out of this world) and we always coat the top in warmed apricot jam for a slight tang and an even better shine. I have recently been swapping dried cherries or cranberries for the raisins.

    I live abroad (in Bethlehem) and there are a ton of Americans here too. When I first tasted American apple pie I too couldn’t help but think that Dutch apple pie is superior! ;)

  18. My partner is Dutch and has been making his version of this for the family for many years. In fact, as I type this, he has a large bowl of sluced apple, spice, lemon marinating away for Christmas. He always prepares his fruit to marinate overnight. I have not showed him this recipe but will do so and find out if there is any difference ingredient wise. But it is utterly gorgeous.

  19. Alexis

    This looks delightful! We missed you and your delicious ideas the last few months! Cheers to a lovely book and a relaxing New Year!

  20. Looks amazing! Love that you’re doing a Dutch recipe, as I am Dutch and lived in Holland for 20 odd years. The only thing, mit schlag is German, met slagroom is Dutch. To be honest, we eat grandma’s recipe without it as it is that good!
    I recommend trying to put a tablespoon (or two) of instant custard powder on top of the dough below the apple/sugar mixture – it soaks up all the yummy juices and makes for a delicious moist and crusty bite.
    We don’t add the egg, water and bread crumbs, but the rest of the recipe is very similar. (Shh, the cinnamon sugar apples are lovely to snack away on during baking as well)
    Optional to top it with apricot jam.

  21. Yvette

    It’s awesome to see something so quintessentially Dutch in an American blog, and I love to see my food culture through someone else’s eyes. Funny how there are things I think: huh, I wouldn’t do that, but on the bit where slagroom is translated as Schlag, I’m all like (and with me many other Dutch people, hi all!) : “No. No, no, no, no. No. My appeltaart, my slagroom.” It really shows how deeply food is ingrained in who we think we are (and we are not our neighbors ;) )

    And, for authenticity: there are as many versions of appeltaart as there are Dutch grandmothers, so please add your favorite ingredients to it. Mine always has a layer ground almonds at the bottom and soaked raisins in between the apples, and I like to add lemon zest and juice. And for me, it’s at its best the second day!

  22. Robin

    Don’t ever stop blogging! Happy to see you back and it was lovely to meet you last weekend in Maplewood. You are the source of our Christmas dinner this year: brisket from your first book (with the roasted potatoes and carrots) and the marble cake from the new book for dessert. Happy holidays and looking forward to more wonderful recipes in the new year!

  23. Cathie P

    Deb–I so enjoy your site and love to hear that you’ll continue blogging. Tonight is my daughter’s 8th birthday and we’re having your pizza (lazy pizza dough) for dinner, brownie sundaes from your book for dessert, and raspberry-cream cheese rolls from your Foodnetwork recipe for slumber party recovery breakfast. Even I didn’t realize we were such super-fans till I typed that all out! Thanks for the ideas, inspiration, and good humor!

  24. Lindsey Back

    DON’T give up the blog job…..PLEASE. Love your blog and your recipes WORK!! I have passed you on to many friends and in fact received a gift of chocolate shortbread biscuits aka Smitten Kitchen which were very, very gratefully received. Also your cashew butter balls have done the rounds of Brisbane’s Christmas gatherings. THEY have become a firm favourite in our house…..So Merry Christmas from a hot and steamy Brisbane, Australia. Thank you for giving us so much delight this past year.

  25. Jane M

    So fun meeting you last weekend in Maplewood. I am baking your spaghetti pie AND your confetti cake for a holiday party tomorrow! Also I’m baking your Babka because we party all night and we will need a breakfast sweet in the weeeee hours! But first I need to run out and buy more eggs.

  26. Cathy

    This looks amazing! I’m not sure exactly what Dutch apple pie is either, but I’m forever dreaming of the appeltaart at Winkel 43 in Amsterdam. It had a thick, cookie-like crust, too, but no lattice that I can remember. Definitely want to give this version a try!

    1. Alice

      Hi Cathy, I’m from Amsterdam and the appeltaart from Winkel 43 is the best I’ve ever had! Deb’s version looks more like the appeltaart I’ve always had at family birthdays, also delicious (Duthies do tend to make the crust thicker). I found the recipe for the Winkel 43 taart recently in a cookbook featuring famous recipes from Amsterdam, would be happy to translate it for you? Just let me know if you’re interested!

      1. Lexie

        I would definitely be interested in it! I went there on my honeymoon earlier this year and it was one of the best things I’ve ever had!

      2. Molly

        +1 for the Winkle 43 recipe. It was wildly good. I’ve searched the internet high and low for it with little luck. I’d love this recipe. It reminds me a bit of Smitten’s Mom’s Apple Cake batter if you’d bake it in a springform pan and fill it with apples. I may have to try this…

    2. Adam Grant

      Omg Cathy, do you still have the Winkle43 recipe? My wife always talks about it and I think it would be great if I tried to make it for her. Pllleaaaase!

  27. Vicki

    I think there’s room in my life (though maybe not in my skinny jeans) for real Dutch apple pie AND the streusel topped American Dutch apple pie. Because … streusel, guys.

  28. Anne11

    This recipe results in a very neat appeltaart, mine are usually a lot messier! If there is nutmeg in the spices we call them koekkruiden or speculaaskruiden and their most common use is to make speculaas. I am not quite sure who would put those spices in appelpie though. Soms people enrich their filling with almondpaste, which is delicious. And next thing you’ll be making that other dutch staple with eggwash: boterkoek (butterbars) right?

  29. Lauren

    Hi Deb, love that you’ve discovered Dutch cooking, and thanks for the recipe! Can’t wait to try your recipe. I usually use almond meal on the crust to avoid soggy bottom. Just a note on your comments: you mention that appeltaart should be eaten “mit schlag,” but that is German. The Dutch would eat it “met slagroom.”

  30. The Dutch translation of ‘and whipped cream’ is ‘en slagroom’. I always make apple pie with either plenty of freshly roasted almonds, walnuts and sometimes pistachio nuts along with raisins or for special occasions I leave the raisons to soak and swell in white wine before adding them to the pie. My mother handed down her mother’s recipe for apple pie to me and the extra ingredients were always added by hand without measuring… depending on what was on hand. Dutch apple pie is always a surprise version of the basic!

  31. keetlin

    Ha, the second I saw the title I knew the Dutchies would be all over the comment section and then I saw the “mit schlag” and thought “Poor Deb, nobody will let it slide.” My bf is Dutch and this is always always his gebak (pastry) of choice – no matter how elaborate or fancy the options may be. Needless to say I make a lot of this. Sometimes, he will request the crumb (kruimel) topping instead (“appelkruimeltaart”), and in the Netherlands both varieties are sold as box mixes, so rest assured either side of the recipe divide is a-ok.

    As for differences between American baking and other places: I hadn’t noticed the difference in cinnamon, but the Dutch put so. much. butter. in baking they have to put ‘(room)boter’ in the title of all the recipes. It’s crazy.

  32. Dolores

    This is also the German version of our apple pie, and the one I grew up eating. So delicious- your recipe will inspire me to make it once again.
    Happy New year- and many thanks for your wonderful blog..

  33. Sarah Heat

    But the Pennsylvania Dutch might not mind the German whipped cream…
    Fusion baking, why not?

    Love the blog, and I always will. Creative blogs will always stand the test of time, I think. People love cooking/sewing/designing and love to get ideas and instructions from other people. Keep up the awesome work!

  34. Kathleen

    Welcome home. This pie looks gorgeous. You may add me to the SK fan club. The only reason I haven’t bought the new cook book is that I’m hoping it’ll be a Xmas present. Your blog is my go-to when I want to make anything, but it is also just a great read. Over the years you’ve not only shared your two adorable kids and provided me with many of my favourite recipes, but you taught not to be afraid of cooking. Here’s to a food-filled 2018. Blog on!

  35. I’ve missed you — your recipes and your quirky humor. I’m done with sugar!! I feel like I’m floating on a cloud. BUT!! That feeling won’t last long. I’m pinning to make later. I do have a calendar full of goodies I want to make too. Merry Christmas and a Happy New Year. I know you’re Jewish but what the heck you can wish me a Happy Hannukah. :-) Big Hugs!!

  36. Danielle van Baal

    Dear Deb, you made a perfect Dutch “appeltaart”!! This is exactly the way we dutch like it (only maybe that our slices are not quite of the size that you had on the plate…)!
    Thanks for many great recipes and all the effort that’s in your blogg. Could you PLEASE PLEASE make sure that your book becomes available in the Netherlands?
    Wishing you and the ones you love a merry Christmas and a happy, healthy and delicious 2018!

      1. Daniëlle van Baal

        Melody, thanks so much for the information! After moving to Norway and now temporarily in the Czech Republic I had no idea!! You just made my day!

  37. I promise to faithfully follow you and buy all your books. Please, please keep showing up in my in box. I have read and tried a lot of recipes (I am 68 after all) but NO ONE makes me smile like you. Bernadette Laganella, Haddonfield, NJ

  38. janmorrison12

    Sounds yummy and though I was married to a Dutch fella I never had this. I did learn to love such dishes as boerenkool (kale hash yumyum) and kaantje (fried fat also yum but not a dish more a garnish) and buttercakes and lovely flat crepe like pancakes with bacon cooked right into them and well, lots of artery filling dishes!

    Blogs may be not so popular generally, but ones like yours will always be read!

  39. Laura

    Dear Deb,
    As a Latvian (and living in Latvia as well) I can tell you that now I have a strong wish to find the lucky person who received your book with inscription. :)

  40. Susan

    Deb, I’m wondering if the crumbs in the bottom of the pan weren’t originally made using Beschuit, a dry crisp bread common in the Netherlands. I say that because my late Mother in Law, (a first generation American of Norwegian decent) always had rusks, a similar type of crisp bread, and did render them into crumbs when crumbs were needed for a recipe. Her version of Rusks were just slightly sweet. I

    1. CarolJ

      Susan, your post reminded me that my Danish grandmother’s recipes called for crushed zwieback (rusks) for similar uses. Thanks for evoking happy memories :)

      1. deb

        Could be but breadcrumbs work just fine — I’m always trying to balance authenticity with what is easy to find in most kitchens. The flavor comes from the apples and sugar and cinnamon and lemon; you’ll never know that the breadcrumbs didn’t always taste that way (and probably don’t see them in the end either).

  41. Andi Bartnek

    Oooh oooh! What a Christmas treat this recipe is! For years I’ve been jonesing over this appletart from the Dutch Bakery & Coffee Shop in Victoria BC, which is a heck of a long way to go for it, and this recipe sounds and looks like the closest approximation. Can hardly wait to try it!

  42. Dawn Clabbers

    Question….what are the best apples to use? A mixture of something that mushes down and those that don’t? or just straight up Granny Smith (although from the peels in the photo, it doesn’t look like GS was used). I’m sure the Dutch have access to different varieties than we do here on the US east coast.

    My husband’s family is of Dutch extraction (although not bakers, to my knowledge) and would probably really appreciate this pie for our family Christmas on January 6.


    1. keetlin

      @Dawn Any kind will do, really, but preferably something firm that won’t mush down (too juicy = soggy bottom; too mealy = blegh) and has some tartness to it. I sometimes use GS but if I can get some russets that’s what I use. Stay away from red or golden delicious.

    2. MoonOwl

      @Dawn: traditionally, a variety called “goudreinet” is used, but I’m not sure whether that’s available where you live. It is an old Dutch variety. GS are a good alternative, but any variety that keeps some firmess and is at least a bit tart will do.

    3. deb

      Granny Smith is a great baking apple and widely available. I like King Arthur’s apple guide; it’s as solid as any. But I had just gone apple picking when I made this and used whatever we had, probably 6 or 7 types. This isn’t the worst system, btw. Some apples are better for baking than others, of course, but I find great flavor comes from a mix of varieties, less of a one-note apple pie.

  43. I want to join the chorus of people saying, please, keep blogging! Your recipes are such a constant in my life that whenever I make something new people ask “Where did you get this recipe? No, wait–Smitten Kitchen, right?” Just in the last week I have made your Cannoli Pound Cake for book club (it’s also a hit at baby showers!); your Decadent Hot Chocolate mix as gifts for the various administrative assistants who have helped me out this year; your Double Chocolate Banana Bread, because I like having “healthy” cake in the freezer at all times; and I have plans to top off my Jewish Christmas of chinese food and a movie with your Potato Chip Cookies.

    Also, just so you know, I fell even more in love with the tone of this blog when I saw you this book tour at Sixth and I, and when you were asked what your favorite meal was you responded “Dinner!”

  44. Colette

    Interesting…we were just in Holland and we’re told by the locals that traditional Dutch apple pie does not contain cinnamon. Thoughts?

    1. MoonOwl

      Hmmm, I think I’ve heard that a couple a times before. Maybe it’s a regional thing (you’d be surprised how many regional differences there are in this small country, haha). From what I remember, in my family we’ve always used cinnamon.

    2. Yvette

      Yes, another local here: I have been taught by my mum to add cinnamon. There is at least 2 generations for you! As my mum cooked everything exactly the same way my grandmother did, pretty sure it’s even 3 generations.

  45. MoonOwl

    I wonder what’s the bigger treat: the appeltaart itself or seeing a sound recipe for what has been my favourite pie since childhood on your website… My mother and grandmother must have baked it hundreds of times, with dozens of variations: with flaked almonds, hazelnuts, raisins, a splash of orange liqueur. But whichever way you do it: always use good chuncks of apples. Don’t cut your slices too thin, they should be at least half an inch thick.
    And the smell when the appeltaart is in the oven, absolutely gorgeous… Here in the Netherlands, some real estate agents advise people who want to sell their house to bake an appeltaart when viewers come to see the house. And you even don’t have to share, the “homely smell” of the cinnamon and warm apples should be enough…

  46. Nicolet

    Hi! Perfect Hollandse appeltaart!!! You have made a classic Dutch apple pie and don’t let anyone tell you differently! My compliments! Regards, Nicole, the Netherlands

  47. Charlotte

    Hi, as a dutch fan of your blog, this post made me smile! One tip: if you make the filling right after you’ve made the dough and with some more lemon juice. You can drain some apple juice before you add it and after the dough has rested.

  48. Susan

    I have made this, recipe from a Dutch friend, and this looks RIGHT! Thank you and Happy New year…….get those yoga pants on and forget about the yoga LOL

  49. Jenny

    Well, still here for the long haul, yours anyway ;) You’re a weekly check-in and a springboard for recipes in my small town mountain kitchen. Thank you !

  50. Mel

    Please don’t let readers make you feel bad about blogging or not blogging. You provide the blog for free to all, and I for one and happy for fewer posts if that means they are actual posts and not the filler paid advertising that other bloggers might put up.
    Bravo to you Deb and your great recipes and blog. Reading them warms the heart and feeds the soul. :) <3

  51. Oh! This looks a lot like our family apple cake recipe! It’s the Anker family from Germany, and the cake is called Ankersche Apfeltorte, and my mom used to make it for my birthday cake (before I married the best pie baker in the world). Ankersche Apfeltorte is made in a taller springform or vertical-sided Corningware dish (about 4″ high). The apples are shredded and raisins are added to the filling. The crust is like dense butter cookie and is a little sweeter than American pie crust, and it’s latticed just like yours.

  52. Rebecca

    Hi, Deb! The crust ingredient list includes softened butter, but the directions sound like they are for chilled butter (which is also more typical for a pie crust). Can you clarify this? Thanks for the great-looking recipe!

    1. Yvette

      This pie crust is really more like a cookie than an American-style pie crust. So just quickly knead the dough together with the softened butter and press it in the pan!

  53. J Omara

    Hello! We love following the blog and are so happy to see a Dutch apple pie (appeltaart)! I am an American who just moved to the Netherlands with my Dutch boyfriend. We’ve been amazed by the difference between Dutch and American baking.
    In our version of the Dutch apple pie – the dough is actually kneaded together as many people don’t even really know a dough. And then the easiest part is just pressing the dough into a springform pan.
    We’ve been trying to explain the difference between Dutch and American apple pie to our relatives, so we’re very happy to see it posted on your site.

    Enjoy this wonderful dessert!

  54. I’m an American that moved to the Netherlands a few years ago. I’ve come to prefer the Dutch version of apple pie! You’ve definitely gotten really close! To make it more Dutch, the crust should be thicker (they just press it into the pan here, no rolling out, even the lattice is hand rolled, not done with a rolling pin) and cookie-ish. Also, I’d rename it ‘Nederlandse appeltaart’ as Holland is the name of the two provinces, Noord and Zuid Holland. Nederland is the name of the entire country. :)

    1. Alice

      You are right, but we do actually use Holland when referring to the whole country too. Think of ‘Hup Holland Hup!’ for instance and quite often ‘Hollandse…’ when talking about a Dutch dish

  55. Isadora

    Deb! The fact that you still want to blog for us brings joy to my heart. Thank you.

    I’m making this pie right now! My intuition tells me the butter in the ingredients list should actually be diced, not softened. Can you clear this up for me?


  56. Francheska Medina

    Was I supposed to chill the pie for a while before baking? My pie is unrecognizable it looked so pretty before going into the oven, now it’s completely ruined the dough melted…all that hard work 😞

    1. MoonOwl

      Hi Francheska, did you leave it to cool in the springform? The crust can still be soft when it comes out of the oven, it firms up when cooling. If you wait at least an hour before taking it out the the springform (or pan or whatever you are using) you should be ok.

  57. Christine

    I am making this for our Christmas dessert. Looks so yummy and I love the idea of a springform pan so that the first piece will be easier to cut! It smells wonderful in the oven right now

  58. Mary Moss

    I want to chime in too Deb with the others who have said, not to give a damn about how often or not often you post. I really don’t care how often- i care about the quality, which is usually stellar. Personally, i quite liked the break in the posting because i am that person who is always making a big effort to keep up with the cooking/baking of your recipes. Surprisingly, it’s hard.
    Like Laura J said- better to give the time over to your family or yourself.
    Hope you had a great Hanukkah time at home.
    Oh! That reminds me… Is it me- or did you re-post the Sufganiyot with updated directions for pre-filling jam? Thank you thank you for explaining how to pre fill the doughnuts before frying! Game changer. I’m a total clutz with a pastry bag and last two Hanukkahs i sadly had to bring the raspberry jam to the table for people to schmear their own doughnuts- not cool.

  59. Deb- what everyone else said (minus the whip cream thing; don’t speak a word of Dutch or German). I just want to join in with the chorus to say how much we all clearly LOVE your blog. I imagine all of these people feel the same way I do, which is that you are our special friend, our trusted kitchen pal who never leads us wrong, and that your recipes have come to feel like family gems. (Also, am I the only one who kind of feels like Deb is MY friend? I’m always surprised when friends and coworkers casually say “oh this is a Smitten Kitchen recipe.” Like, I WAS FRIENDS WITH HER FIRST!)

  60. Maureen D

    Made this Dutch Apple Pie (a departure from the Apple Pie with Cheddar Crust I usually make). Very simple and looks impressive. Wondering why the outside crust didn’t brown. Any thoughts? I used cooking spray instead of butter to grease the pan….am I not thinking, would that make the difference?

  61. Erin

    Never stop blogging! Your Swiss meringue buttercream has been my standby for years! I love your soleil ring with olive tapanade and feta dip, I make it for all the church parties. You are such an inspiration!!!

  62. Angela

    I made this today to bring to. dinner and was over all pleased with it…..I would add a 1/2 lb of apples if not a whole lb to have it properly filled after baking- I found my pie to be a little under filled. The dough was a bit different than most pastry doughs I’ve made but fairly forgiving to work with. I used Granny Smith apples which are tart and were delicious in this! The lattice did crack in a couple spots so I’m not sure if I should of worked faster with the dough or was too thin. Ill foil the edge of the crust next time as well as it went a bit dark do to my too hot convection oven. Thanks for a great treat to share with the fam!

    1. Sujatha

      Willem — I am planning to make this tart tomorrow and have one tart’s worth of homemade frangipane in my freezer from a previous tart recipe (enough for a thin layer). Thinking I would spread on bottom of tart shell, then breadcrumbs and apples. Do you think this would work according to how your mother used to bake it?

  63. Mary Moss

    Hey Deb. Whenever i hit on your awesome links to The New York Times, i can see the glorious article for 3 seconds and then whooosh! They taketh away. Is this private setting irking anyone else?

    1. deb

      Not sure — do you subscribe? I know they have a paywall with a limited number of free articles per month if you’re not behind it. Yes, I have asked them about providing SK a way to link to stuff without it counting against your 10, but haven’t been successful — yet!

  64. Rachel Norton

    Made this pie, omitting the raisins and adding freshly ground nutmeg (approx 1/4-1/2 tsp) and a heavy pinch of ground cardamom, for our Christmas Eve family gathering. To a person, everyone voted Dutch Apple Pie as absolutely the best apple pie they’d ever eaten. This round I tossed the random mix of apples I had lying around with 4 – 5 T flour with the sugar and spice mixture as it makes for a lovely thick syrup forgetting that I had used 4 lbs of apples and the quantity of syrup would be proportionately larger! First cut resulted in an absolute flood of thick fragrant juice, so next time I’ll also line the crust with Panko crumbs. Thank for a new holiday favorite!!

  65. Rachel

    Thank you for this amazing recipe! I am not usually an apple pie person, but I had a bunch of apples that I needed to use up. This recipe has converted me to an apple pie person! The crust is so much more delicious than usual apple pies, and I love the thicker apples. Thank you!!

  66. Rachel

    Does this recipe in any way resemble the kind of apple pies (that look just like this) that you find in Italian American bakeries in NY? Those are my favorite!

  67. Do you think graham cracker crumbs would work rather than panko crumbs to absorb the juices so the bottom crust does not get soggy? Would dates work in this pie rather than raisins? Not a fan of raisins. Any other suggestions on a substitute for the raisins?

    1. MoonOwl

      @Oudoorjjh: If you don’t like raisins: try dried apricots. Or just leave the raisins out, that’s often done in the Netherlands as well. Hazelnuts or almonds (flaked ot roughly chopped) are also great to add.

  68. Wife To An Amazing Cook

    This is on my to-cook list for the upcoming weekend and I’m curious if the crust would work if–rather than cutting and patching the sides and bottom–I just use use your method for other pie crusts (i.e., gently fold in quarters, set in pan, drape gently, add lattice, trim excess). Less authentic and picture-perfect perhaps, but maybe work just as well?

    1. deb

      I considered this but am glad I didn’t bother — it’s a more breakable dough (more cookie than pie) and the only way to get it up the sides will be to have to flatten several folds. You can patch or press the dough in, too, I just found it less work to do a circle and then strips (i.e. the flattening part was already done, I just patchworked it).

      1. Wife To An Amazing Cook

        Thank you for the quick (and expert) reply! I’ll be prepared to cut and paste this dough and save draping for other purposes.

  69. Barbara

    First of all, that looks glorious. Also, I thought you might like to know that the “Dutch” of recipes is really from the word “Deutsch” which means “German.” There’s more to all the origins of these things, but generally that’s where the “Dutch” comes from.

  70. Frédérique

    Parfait ! I made this pie yesterday and it looks juste like the one on the picture. Don’t beaucoup nervous if the dough seems to melt and slide on the inside of the pan at the beginning: it stops just a while after.
    I didn’t have a sprimform pan but it was easy to remove it from the pan nevertheless. Just waited until lukewarm.
    I used Calvados to soak the raisins : fine combo with apples ;)
    Thanks a lot for this new favourite of mine and to bring such joy all the way to Normandy :)

  71. aart

    for a luxurious twist spread a little apricot jam on top.

    as a native dutch i would prefer sweetened whipped cream, as it would be too bland if not.

  72. Rita G.

    I made this for Christmas Eve, and it was a hit! I had a litte trouble getting the pie dough to stay up the sides, but that was probably because I buttered and floured the springform pan. Next time I’ll try only buttering the pan.

  73. Susan McKinley

    I love your blog! I hope you always continue it whether it is in fashion or not! I love the beautiful pictures and your commentary and clear instructions.

    Congratulations on completing your book tour. I am sure it was exhausting but I hope it was wonderful for you.

    Happy New Year!

  74. Erica

    This recipe is almost identical to the one my Mam handed down to me (hers has no lattice top) and that I gave up on because the crust and I were always at odds. We still are at odds, as it turns out, as I was unable to keep the dough in one piece and it sort of had to be … sculpted, piece by piece. But it turned out so delicious I found I didn’t care. I substituted the raisins for a big handful (about a cup) of bits of almondpaste, because ‘spijs’ makes everything better 😊

  75. Lisa Grace

    Thank you for this recipe Deb, I hope to make it this weekend. I made your challah rolls with the cream cheese filling (I didn’t have raspberry jam so I used cherry), last Friday, and my family devoured the whole pan, they were so good! I’m looking forward to trying them with the chocolate tahini filling.

  76. I have a question:
    I like my apples in any kind of apple recipe cooked through- in other words soft! ……….Not crunchy. Or raw or just half cooked.
    A lot of Apple pies i have bought all have the apples crunchy- i have to chew the apple slices- i like my apples in any dessert cooked through so i do not have to chew the slices- i just press them witth my tomgue to break them up not chew with my teeth to break them up!
    i may be wrong and most people dont care if their apples in an apple pie are cooked all the way through- soft!
    The same with fresh peaches i want them soft. I asked a lady that was buying fresh peaches that if she left them get ripe and she said no i eat then like this! …you mean still very crunchy like a green apple and she seemsed supprized and said yes.
    So it seems some people never had a real ripe peach so they dont know how a peach should taste. Same for plums that i buy as hard as rock and they dont ripen just rot i end up cooking them and making jam or chutney.
    Just thought you might ask your readers.
    Thanks Frank Olarte

  77. Mrs D

    I was *just* talking about how food blogging seems over, no raging comment sections anymore, with recipes in Instagram posts (how the f is this old fuddy duddy meant to print and annotate!?) EXCEPT for this hallowed spot. I am so grateful for all that you do here Deb, your warmth, wisdom and generosity are what keeps SK alive and kicking, and the best of the best. We come for the food, but stay for YOU!

  78. ameliafrye

    I wonder if the differences in the types of Dutch Apple pie (crust vs crumb) come from conflation of apple pie from Holland with Pennsylvania Dutch apple pie? Aren’t crumb pies common in the Pennsylvania Dutch cooking tradition? I’m curious if your came across the answer in your research? Looks delicious.

    1. Fox

      Hello from Holland. :) Deb is spot-on with her research!
      Indeed: we bake our apple pies with a little breadcrumbs, and the pie is assembled from raw apples. We usually add raisins, and the lattice on top is pretty much always done. And it’s almost always served with whipped cream. You should try this recipe!

  79. Laura

    How dare you post this after the official end of baking season! I have absolutely no business making this in the middle of January when there are still rainbow cookies falling out of my fridge every time I open it… Will have to remember this for next Fall/Thanksgiving!

  80. Patryce

    YUM! I have some apples that may or may not be infected with listeria, so they are going to become this pie. I cannot bear to throw out what look to be very nice Honeycrisp apples, but they must be cooked just in case…

  81. Rhonda

    I’ve made this twice using the panko crumbs on the bottom crust. Both times I had lots of liquid that poured out upon cutting. Any suggestions? Also I used Granny Smith apples, which tasted very dry.

  82. Ahhh I agree with the rest of the comments that you most certainly need to keep blogging! Love this recipe. I’ve always made American apple pie, which is one of my hubby’s favorites. I’m thinking I might make him this one for Valentine’s Day. It looks divine! Thank you for sharing!!

  83. Olga

    Oh man, you and your perfect writing have been *missed*, and it’s so wonderful to have you back. Welcome home, oh captain, my captain.
    -A longtime follower reverer from many states away, and now a fellow resident of NYC

  84. Mary W.

    Hi! I’m planning to make this for my friend’s birthday tomorrow, however I’m without panko so quick question: could I forego the panko and just use cornstarch (or something else?) to soak up the juices? Thank you!
    P.S. I love all your dessert dishes–none have ever let me down.

    1. Mary W.

      Update: I succumbed and went to the store to get breadcrumbs. Result: it came out amazingly. I would change up the apple variety next time, just for kicks. And, next time, I’ll be less of an idiot and remember to photograph the beautiful creation.

  85. kimberley healey

    Everything turned out nicely except my apples weren’t really cooked through and hence a little dry. Should I have cut them smaller? I also didn’t really need quite that much dough. I was tempted to sub out my favorite pastry recipe but wasn’t sure about the proportions. Not sure I’d make this again.

    1. deb

      Probably just more baking time next time. There’s always some variability in such a big pie. You want to look for juices bubbling, usually through the lattice.

  86. Jennifer

    Happy Pie Day!

    This seemed like a great choice, so we had it for the celebration — yum!!

    A question, though — maybe I needed to add salt to the apples, but I used granny smiths and the filling was sort of … flat? Any suggestions?

    1. deb

      Maybe a little more lemon, or it might just be not a great time of year for apples where you are (here in NY, they’re definitely lackluster).

  87. Fox

    “Mit schlag” is German. “Met slagroom” is Dutch.

    Thanks for the lovely recipe, it does indeed resemble what we bake here in Holland! To be even closer to a Dutch grandma’s applle pie, add a little grated lemon rind to your pastry.

  88. Myjulo

    This one looks amazing! Especially as it’s filled with so… much… apple!!!

    Though one tiny remark. I’m from Holland and there should definitely be backing powder in the crust dough. That may not have been how it was made in the old old days, but in the last 3 decades I haven’t eaten a Dutch apple pie without it in the crust.

  89. Rosa

    Are you married? I think I’m in love! First let me say I am a 70-year-old grandmother of 10 who loves to bake… And two of those 10 live here in Amsterdam where I am again for one month for the seventh year in a row. And every year I have shared your obsession with that incredible apple cake. I’ve tried time and time again and never succeeded. Until you. I am in Amsterdam and hurt my leg biking, so I’ve been laid up on the back balcony of my Airbnb for two days. Found you, the blog, the apple cake recipe, your irreverent and delightful sense of humor (so like my own!). So I feel like I found not only an apple cake but also a friend. That’s kind of amazing when you think of it. Oh and by the way – can’t marry you… My husband would object. (He says – not true! Send pictures). Thank you. Thank you.

  90. Frank Wilk

    My plan is to make the Dutch Apple Pie/Hollandse Appletart but I will not use the crust recipe given but your modified (11/24/08) all butter, really flaky pie dough. And to mix things up even more I will also skip the filling recipe given and instead use the filling in your “even more perfect apple pie” (10/18/18). Your right up in the two revisions sounded so good I thought why not incorporate them into the Dutch Apple Pie. Any thoughts?

    1. deb

      I’m not sure if you have my first cookbook but I have a Deepest Dish Apple Pie in there with the butter/flaky pie crust in a springform and a crumb topping that sounds like what you’re looking for, but also the baking adjustments and time needed.

  91. Cindy

    Hi! Just curious if I should use salted or unsalted butter. I feel like my mom always used unsalted. Can’t wait to try this recipe!

  92. RachelEMJ

    I made this 2 days ago and it’s mostly gone. My husband enthusiastically said “Yes, make again,” and “No changes, it’s perfect.”
    A foodie friend agreed and said that the slight acidity from the apples is perfectly balanced by the slight sweetness of the pastry.
    Thanks, Deb. I found it because you kindly list all the things you made this time of year… how many years ago! (I’ll be back when I’ve made the cabbage mushroom lasagna.)

      1. Mimi

        Glad I found this question already answered as I plan to make this a day ahead for Thanksgiving. One more quick question: We like our apple pie served warm. Would it be better to remove the sides of the spring-form pan and rewarm it on the pan base placed on a baking sheet? Or keep it in the spring-form and rewarm it in there? Thanks.

  93. S T

    I just came from back from a trip the Netherlands and the pie there was delicious. Came upon this recipe with the hopes of recreating what I had there, but had a question. How much in advance can this be made, and should it be warmed prior to serving, or cold? Will the crust get soggy if it sits for a day or two after being baked?

    1. Lauren

      I baked this on Sunday and found it to be just as good on Wednesday, when we finished it. The crust softened slightly but definitely did not get soggy.

      1. Sonali

        Thank you! I made this on Monday and served it on Wednesday. The crust wasn’t as crisp as I would have liked, but I think that was because I didn’t end up using all the crust batter. This was the first time I’d made crust from scratch and it was a little too thin in places, something I didn’t realise when I was making it. My mistake. In any case, it was still devoured, and was delicious. The changes I made were, based on some comments here: lemon zest from two lemons in the crust, and walnuts instead of raisins, some a lot of us don’t like raisin. They were good changes from our perspective. The only weird thing was that even though I cooked my pie for about 10-15 minutes longer than the recipe calls for (covered it at some point, so the top wouldn’t burn), but the apples didn’t cook down much at all. I wanted them to retain some shape and crunch, but mine were very crunchy. I diced them, and used a mix of granny smith, honey crisp, and pink lady.

  94. Ok, I am SO PROUD of how this came out–upstanding in its springform pan, latticed, with cinnamon-flecked apple slices peeking through. Taking the advice of some of the commenters below, I put a disk of almond paste between the bottom crust and the filling, and glazed the top with apricot jam. I also subbed rum-plumped craisins for the raisins. There was a LOT going on here flavor-wise, which was great, but the lightly-sweetened whipped cream brought all the flavors together. It was really quite stunning—thank you, Deb! The crust turned out to be wonderfully easy to work with and your directions, as always, were easy to follow and exhaustive (but not exhausting).

  95. Nicole marie nieuwland

    Hi there. Thank you for your effort to put Dutch apple pie on the world wide web. Unfortunately it is near impossible to make even close to an authentic Dutch apple pie. I now live in australia but am born and bred dutch . The difference between the Dutch apple pie and the rest of the worlds apple pies is in the apple. The GOUDREINET is a rust brown soft tart and sweet apple and ive not come accross it in australia. We woul buy them in the autumn and spread them out in a dry place like the attic or the ” bij keuken”. Where we would have them to cook with over the winter months. I believe most Dutch people continue to use these apples. They actually kind of caramilise and “melt” with the pastry the spices and…if used…raisins. No doubt your pie will taste lovely but it is more an english apple pie. It is one of the things i REALLY miss about the Netherlands. Hope you will forgive me for disagreeing. I wish will all my heart that i could make you one! Warmest of regards. Nici

  96. Martin Brown

    I have a daughter married to a dutchman, they introduced me to appeltart I love it!
    I have just made it following this recipe and it is to die for, so like the appeltart I buy in Holland and to be honest better than some in the supermarkets there, love this recipe.

  97. London

    I made this pie last night! It was really delicious–not to sweet and the apple flavor shined. I did leave out the raisins, which I regret. I think they would have absorbed some excess moisture I experienced. When I took off the sides of the tin, the pie started leaking from the bottom. I think next time I make it I will put in raisins and increase the amount of breadcrumbs in the bottom. However, even though it leaked a bit, it was only about 2 tablespoons of liquid that leaked out. The pie held its shape when sliced. I also should have left it in the oven longer. The sugar in the crust make it brown faster than I am used to. Instead of 70 minutes I will do 75-80 next time.

  98. Mrs. D

    I’m planning to make this later this week after apple picking – could I make the crust and assemble it in the pan ahead of time (and reserve the lattice top for later)? Should I refrigerate or freeze it? Thanks for your help!

      1. Mrs. D

        Hey Deb, thanks for your reply! Sorry I should have clarified more but I meant just making the crust in advance maybe by a day or two. I don’t have apples on hand yet since we’re going to use the freshly picked ones we get this weekend but I wanted to have the crust ready to go to save time. Hopefully that clears up my original question – what are your thoughts on making just the crust and pressing it into the springform pan ahead of time, thanks!

  99. Carolyn Williams

    I made this and thought the crust was amazing – like a sugar cookie! Do you think I could use the crust recipe to make a pumpkin pie? Not sure how that would bake up, so I thought I’d ask! Thanks!

  100. Carol Golla

    Dear Smitten,
    I can’t wait to try this recipe, since it reminds me of my mother’s Pennsylvania Dutch cooking. She was taught the old ways during the 1930’s & 40’s by the older women after her marriage to my Dad. In spite of being here since the 1700’s, the language spoken at home was PA Dutch (a German dialect).
    I have said all that just to say she also made these sweet crusts for some pies. The one I remember the most was “Montgomery Pie”, a real taste delight.
    Anyway, I suspect most “Dutch” sweets made in America are derived from PA Dutch bakers. Thanks for your devoted work, Carol Yohe Golla

  101. Jessica

    I want this.
    But my daughter has allergies and she will definitely want this!
    Has anyone tried omitting the egg in the dough (my go to flax egg seems odd for this) and/or using gluten free flour?

  102. DP

    This is in the oven right now and it smells heavenly. But I ran into two hurdles that may have doomed my effort. For one, I don’t think I divided the dough precisely enough into thirds, and the remaining dough for the lattice wasn’t really enough. And because the recipe doesn’t call for you to chill the assembled pie before putting in the oven, my lattice began to disintegrate as the butter melted in the first few minutes. So, I’m hoping that a pathetic looking lattice is where my issues end but wish that the instructions were a bit more explicit about chilling!

  103. Raphaelle

    My friend and I did a virtual GBBO-style bake off today and both made this recipe. :) Our husbands were the judges. We all love the cookie-like crust, though it was difficult to work with when it got warm. I didn’t add all of the liquid from the apple mixture into the pie because I was concerned about it being too much; my pie still bubbled nicely at the end of baking. I think the Granny Smiths work super well in this pie, especially with the sweet crust, because they retain their tartness. I ate my slice with a Manhattan on the side and it paired very well!

  104. Kelly Happe

    I am excited to make this for the holidays because it is so beautiful (I especially love the idea of making it in a spring form pan). I worry that it might be too sweet. I wonder if it’s possible to reduce or eliminate the sugar in the crust?

    1. deb

      What’s key to note here is that while the crust is sweeter than an American-style apple pie, the filling has significantly less sugar. So, I would advise you not to reduce the crust’s sugar.

  105. hello..thought i would try this for Christmas dessert…dough was soft and a little hard to work with but I continued with recipe—it looked very pretty with the lattice and i did use the egg wash before baking and a little apricot jam after it was done …apples were mushy-i used granny smiths as there was little choice at the store…i think the long baking time didn’t help their consistency…husband enjoying it for breakfast but i would not make it again…too many other recipes that are easier and more successful….

  106. Michele

    Hi Deb! Do you think the filling from your ‘even more perfect apple pie’ would work with this Dutch crust? Been meaning to try a Dutch apple pie for a while, but I just love the filling from that recipe!

  107. Paul

    I’ve made this recipe a few times now. I have however, tweaked it. I upped the sugar in the apples by 1/2. I used a combination of almond meal and panko breadcrumbs in the base before adding the apple mixture, I found it works better. Also. I added two tablespoons of custard powder to the apple mixture, It helps soak up and set any extra juice from the apples, so there’s no soggy pastry. The addition of custard powder adds a delicious, slightly creamy dimension to the apple. I was taught this by a Dutch person when I lived in the Netherlands. Finally, I sprinkle coffee sugar (large, unrefined, granulated sugar) after the final egg wash. This gives it a delicious extra crunch to the lattice top.
    Don’t forget to serve with fresh ground coffee and lots of slagroom on the side!!