Apple pie – Dutch style -as opposed to the American style- has a more sweet and buttery dough. Also usually the cover is a lattice of shiny dough. Further, the dough does not need any external raising agent as the way the dough comes together has resemblance with making puff pastry. And also the filling comes in many variations. But at the least there are always apples involved, the so-called ‘goudreinetten’ being favored by the Dutch.

The art of making apple pie – Dutch style

During the dough preparation for the apple pie -Dutch style, it is essential to use cold butter and other cold ingredients. With two knives we cut the cold butter in slices and mix it through the flour mixture. Subsequently, we should be quick to form a ball of dough with one hand and then refrigerate. At all times we keep the dough cold until we bake the pie. After the dough,  the filling takes most of the attention. Here we use apples, raisins, and walnuts.  But almonds may be used as well. An extra effect is created when soaking the raisins and nuts for a few hours in coconut rum or cognac. Serve apple pie in the Dutch tradition with slightly sweetened whipped cream.

Special equipment

  • spring form of 10 inch diameter (around 24 cm)
  • dough pin
Apple pie - Dutch style ©️ Nel Brouwer-van den Bergh

Apple pie - Dutch style

Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert, Side Dish
Cuisine Dutch
Servings 10 persons


Ingredients to make the dough

  • 3.5 oz (100 g) caster sugar
  • 10.5 oz (300 g) flour
  • 7 oz (200 g) cold butter
  • 1 cold egg
  • 1/2 tsp salt
  • 2 tbsp cold water

Ingredients to make the filling

  • 3 lb apples goudreinetten preferred
  • 2.5 oz (70 g) raisins
  • 1 tbsp lemon juice
  • 2 tbsp custard powder
  • 2 tsp cinnamon ground
  • 3.5 oz (100 g) caster sugar
  • 0.177 oz (5 g) vanilla sugar
  • 1/2 beaten egg
  • 4 tbsp bread crumbs
  • 2 oz (60 g) walnuts
  • freshly grated peel of an orange


Instructions to make the dough

  • Bring all the solid ingredients together, mix and keep cold
  • Cut the cold butter in thin slices using the two hands with the knives. Mix the slices of butter loosely into the flour mixture
  • Then add the egg and 1 tbsp of cold water and use one hand to mix the dough and make into a ball. If too dry, add the other tbsp of water or part of it. Cover the ball in foil or baking paper and refrigerate for 1 h
  • Meanwhile oil or butter the springform and lightly dust with flour. Then make the filling

Instructions to make the filling

  • Peel the apples take away the seeds and make slices of 1/8 inch thick
  • Soak the raisins in a few tbsp hot water and set aside
  • Grate the skin of an orange and reserve. Also press the juice of 1/2 lemon and reserve
  • Mix the cinnamon, vanilla sugar, sugar, lemon juice, orange rasp and custard powder together with the apple pieces and mix thoroughly, so that the apple slices are well exposed to the mixture. Let sit for 15 minutes
  • Then mix in the raisins and the walnuts and let sit for 5 min

Bring the pie together

  • Heat up the oven to 350 F (175 C)
  • Take the dough from the fridge and divide in three parts: one is made in a round of around 10 inch diameter and will form the bottom. The other part will be the rim of the pie and should be 3-4 inch high, depending on the form and the amount of apples. The third will be rolled and we cut with a knife 1/2 inch stripes of dough that will form the lattice on top
  • Cover the bottom and rim of the form with dough
  • Cover the bottom with the bread crumbs
  • Fill the pie with the apple - raisin - walnut mixture
  • Cover the pie on top with the dough lattice, making sure the dough is all connected to the sides
  • Apply the beaten egg to the top of the dough lattice
  • Place the pie in the pre-heated oven for 60 minutes
  • After 60 min check for doneness, remove and let cool for a few hours before cutting.


Method: oven baking
Food allergy & intolerance information: egg, gluten, milk cream, nuts
Keyword apple pie, apples, custard powder, dutch style, oven baking, pastry


  1. If custard powder is not available, use a 1:1 mixture of any starch you have in your cabinet and vanilla sugar.

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