Dutch Apple Pie
This traditional Dutch apple pie features a rich, buttery crust and a generously spiced apple filling. It's a comforting dessert perfect for any occasion, offering a delightful balance of sweet and tart flavors.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 552 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 300 gall-purpose flour
- 200 gunsalted butter, cold, cubed
- 100 ggranulated sugar
- 1 pcsegg
- 0.5 tsplemon zest
- 0.25 tspsalt
- 0.5 tspbaking powder
filling
- 1.5 kgapple, peeled, cored, and sliced
- 100 ggranulated sugar
- 2 tspcinnamon, ground
- 1 tbsplemon juice
- 1 tbspcornstarch
- 50 graisin(optional)
wash
- 1 pcsegg yolk, beaten
Equipment
pie dish · rolling pin · plastic wrap · large bowl · wire rack
The method
Step by step
- 1
Combine the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest for the crust in a large bowl.
About 2 min
- 2
Add the cold, cubed unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which helps create a flaky crust.
- 3
Lightly beat the egg and add it to the mixture, mixing until just combined and a dough forms. Do not overmix.
About 2 min
- 4
Divide the dough into two portions: one larger (about 2/3) for the base and one smaller (about 1/3) for the lattice top.
About 1 min
- 5
Wrap both portions in plastic wrap and chill in the refrigerator for at least 30 minutes.
About 30 min
- 6
While the dough chills, prepare the apple filling by combining the peeled, cored, and sliced apples with the granulated sugar, ground cinnamon, lemon juice, cornstarch, and optional raisins in a large bowl.
About 10 min
- 7
Preheat your oven to 190°C (375°F).
About 15 min
- 8
On a lightly floured surface, roll out the larger dough portion into a circle large enough to fit a 24cm (9-inch) pie dish, with an overhang.
About 3 min
- 9
Carefully transfer the rolled dough to the pie dish, pressing it gently into the bottom and up the sides.
About 2 min
- 10
Pour the apple filling into the dough-lined pie dish, mounding it slightly in the center.
About 1 min
- 11
Roll out the remaining smaller dough portion and cut it into strips about 1.5 cm (0.6 inch) wide.
About 3 min
- 12
Arrange the dough strips in a lattice pattern over the apple filling, trimming any excess and pressing the ends into the bottom crust.
About 5 min
Cook’s note: You can also simply lay strips across in one direction and then the other if weaving is too difficult.
- 13
Brush the lattice top and exposed crust with the beaten egg yolk for a golden finish.
About 1 min
- 14
Bake the pie for 20 minutes at 190°C (375°F).
About 20 min
Cook’s note: If the crust browns too quickly, loosely cover the edges with foil.
- 15
Reduce the oven temperature to 170°C (340°F) and continue baking for another 40-45 minutes, or until the apples are tender and the crust is golden brown.
About 45 min
Cook’s note: You can insert a thin knife into the pie to check if the apples are soft.
- 16
Remove the pie from the oven and let it cool completely on a wire rack before serving, for at least 2 hours.
About 2 hr
Cook’s note: Cooling is crucial for the filling to set properly.
Per serving
Nutrition
- Calories
- 552.1kcal
- Protein
- 5.9g
- Carbs
- 86.7g
- Fat
- 22.3g
- Fibre
- 6.2g
- Sugar
- 47.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover apple pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheat slices in a preheated oven at 150°C (300°F) for 10-15 minutes until warmed through.
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