Dutch Apple Pie

Indulge in the ultimate comfort food with our Appletaart - Dutch Apple Pie recipe! This classic dessert features a brown sugar butter crust, a sweet and spiced apple filling, and easy lattice topping. Our easy-to-follow recipe guide will show you how to create this delicious pie in the comfort of your own home. Perfect for any occasion, this Dutch Apple Pie is the ultimate way to enjoy a classic dessert that's loved by many.

Why you'll love this

Classic and Comforting

This pie is a classic and comforting dessert that's perfect for any occasion. With a brown sugar butter crust, sweet and spiced apple filling and easy lattice topping, it's the ultimate way to indulge in a delicious and satisfying dessert.

Easy to Make

Despite its impressive flavor, this Dutch Apple Pie is surprisingly easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious dessert with confidence. It's a great option for anyone who wants a tasty and satisfying pie without spending hours in the kitchen.

Adaptable and Versatile

This recipe is adaptable and versatile, so you can customize it to suit your taste preferences. You can use different types of apples, add some nuts like pecans or walnuts for extra crunch, or use a gluten-free crust to make it gluten-free. It's a great option for anyone who wants a delicious and satisfying pie that can be tailored to their individual needs.

How to prepare Dutch Apple Pie

• Stir the dries: Stir the dry ingredients for the dough together.
• Butta up: Add in the cubed and chilled butter and slice into the flour until the mixture resembles large breadcrumbs.
• Eggs a do: Add in the eggs and form a pastry with a pastry cutter.
• Form: Form into a disc, cover and refrigerate for 1 hour.
• App-le: Cube your apples unevenly.
• Cinnamon spice: Add the remaining apple ingredients to the bowl and stir together.
• Two thirds: Roll out two thirds of your dough and press firmly into your cake tin.
• Filling: Add the apple filling and even out.
• Pastry strips: Roll out the remaining dough and cut into even strips.
• Press and trim: Lay the pastry strips on top of the apples, press the edges firmly together and trim any excess dough off.
• Bake: Bake until golden and bubbly.
• Cool off: Allow to cool fully, preferably overnight.
• Remove the tin: Slide the cold taart out of the tin and place on a serving plate.
• Serve: Slice and serve with a large dollop of whipped cream. Dig in!

Ingredients and substitutions for Dutch Apple Pie

• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the dough. You could substitute in equal measure with non dairy butter, however, I have not tried this so cannot be sure of the outcome.
• Flour: Plain or all purpose flour is best for a nice light pastry, though you could use bread flour, if that is all you have on hand.
• Baking powder: This helps our dough rise making it a lighter pastry than you might be used to.
• Eggs: The eggs binds and adds structure to our dough resulting in that soft interior that compliments the sugar and butter.
• Sugar: The brown sugar in our pastry contributes to it's beautiful golden color. Whilst the superfine or caster sugar helps not only add sweetness to our filling, draw the liquid from the apples resulting in a tender center.
• Lemon juice & Cinnamon: The lemon juice helps draw out moisture from the apples and stops browning, plain fresh lemon juice was used here as it has no additives. Ground cinnamon helps to give a depth of flavor, though you can omit if you don’t like the flavor.
• Semolina: The semolina helps soak up some of the juice from the apples as they bake. You could substitute with plain flour, if you prefer.

See recipe card for quantities.

FAQ's for the best Dutch Apple Pie

What type of flour is best for pie in the UK?

Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. This will help you ensure a flaky pastry and making it easier to shape without being flimsy which is often the feeling of unbaked dough.

What is the best tin to make the Apple Taart in?

Dutch Apple Taart’s are always really tall which means they are absolutely best made in a springform cake tin so you can remove the tin and the tall pie will hold it’s own.

More apple recipes you'll enjoy

Tarte de Maçã - Portuguese Apple Tart

Versunkener Apfelkuchen - German Apple Cake

Apfelstrudel - Apple Strudel

How to make Dutch Apple Pie:

Place the flour, baking powder and sugar into a bowl and stir to combine.

Add in the butter and cut into the flour mixture until it resembles course breadcrumbs and no pieces are larger than a pea.

Add in the egg and incorporate until the dough begins to form.

Turn onto your work surface and shape into a disc.

Wrap and refrigerate for 1 hour.

Meanwhile, peel, core and cut the apples into uneven cubes.

Place the apples, sugar, ground cinnamon, lemon juice and semolina in a bowl and stir to combine.

Preheat your oven to 180C/350F.

Cut ⅓ of the dough away and set aside.

Place the remaining pastry onto a lightly floured work surface and roll out to ¼ inch thickness.

Press firmly to fit within a 20cm/8’ springform cake tin and trim the edges.

Roll out the remaining dough into a large rectangle and measure out equal lattice strips of 3cm/1.18’.

Spoon the apples into the pastry base and shake lightly to even out.

Top with the strips of dough and weave, you want, though traditional Apple Tart doesn’t need this additional step - you can just lay half the strips one way and overlay the remaining half the other way.

Press the edges together firmly and trim any excess pastry.

Place in the oven and bake until golden and bubbling, approximately 1 hour 15 minutes.

Remove and allow to cool fully before removing from the cake tin.

Slice and serve up pieces with a large portion of whipped cream.

Enjoy.

Dutch Apple Pie

• Author: Sylvie Taylor
• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: Serves 10 1x
• Category: Pies & Tarts
• Cuisine: Dutch

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Description

Appletaart - Dutch Apple Pie recipe has a brown sugar crust filled to the brim with apples. A slice is never complete without a big dollop of whipped cream and don't forget to serve this with your favorite hot drink!

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Ingredients

Scale 1x2x3x

Dough
385 grams / 2 ⅓ cups + 1 tablespoon plain flour (see note if in UK)
4 grams / 1 teaspoon baking powder
175 grams / ¾ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon sea or kosher salt
225 grams / 7.93 ounces butter, chilled and cubed
2 small eggs, room temperature
Apple filling
1 kilo / 2 pounds granny smith apples
50 grams  / ¼ cup superfine/caster sugar
3 teaspoons ground cinnamon
12 grams / 2 ½ teaspoons lemon juice
34 grams / 3 tablespoons semolina

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Instructions

Dough

1. Place the flour, baking powder and sugar into a bowl and stir to combine.
2. Add in the butter and cut into the flour mixture until it resembles course breadcrumbs and no pieces are larger than a pea.
3. Add in the egg and incorporate until the dough begins to form.
4. Turn onto your work surface and shape into a disc.
5. Wrap and refrigerate for 1 hour.

Apple filling

1. Meanwhile, peel, core and cut the apples into uneven cubes.
2. Place the apples, sugar, ground cinnamon, lemon juice and semolina in a bowl and stir to combine.

Appletaart prep

1. Preheat your oven to 180C/350F.
2. Cut ⅓ of the dough away and set aside.
3. Place the remaining pastry onto a lightly floured work surface and roll out to ¼ inch thickness.
4. Press firmly to fit within a 20cm/8’ springform cake tin and trim the edges.
5. Roll out the remaining dough into a large rectangle and measure out equal lattice strips of 3cm/1.18 inches.
6. Spoon the apples into the pastry base and shake lightly to even out.
7. Top with the strips of dough and weave, you want, though traditional Apple Tart doesn’t need this additional step - you can just lay half the strips one way and overlay the remaining half the other way.
8. Press the edges together firmly and trim any excess pastry.
9. Place in the oven and bake until golden and bubbling, approximately 1 hour 15 minutes.
10. Remove and allow to cool fully before removing from the cake tin.
11. Slice and serve up pieces with a large portion of whipped cream.
12. Enjoy.

Notes

UK flour to use: In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out. I recommend measuring out the below flour amount in bread flour versus plain flour.

Best tin for this: Dutch Apple Taart’s are always really tall which means they are absolutely best made in a springform cake tin so you can remove the tin and the tall pie will hold it’s own.

Adapted from food.com

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Nutrition

• Calories: 469 calories per serve

Keywords: dutch baking, apple pie, dutch apple taart, apple baking