Dutch apple pie is a delightful dessert that deserves a spot on every holiday table. Unlike its American counterpart, which features a crumb topping, the Dutch version has a buttery, sweet crust with a shiny lattice finish. The result is more cake-like, rich in flavor, and best enjoyed with an ample serving of whipped cream.
The journey to mastering this recipe began with extensive research. American home cooks often describe Dutch apple pie as a deep-dish dessert with a streusel topping. However, Dutch bakers use a more structured dough that holds the filling in place. A friend from the Netherlands confirmed these details, providing essential guidance to perfecting an authentic version.
After watching numerous recipe videos, it became clear that no two bakers followed the same method. Experimentation in the kitchen was necessary, and fortunately, success came early. This pie is easier to make than it looks and is worth the effort.
Dutch apple pie may not be a Christmas tradition for everyone, but it deserves a chance. Its combination of fragrant spices, buttery crust, and tender apples creates an irresistible treat. Serving it warm with a generous dollop of whipped cream elevates the experience, making it difficult to return to classic American apple pie.
Recipe
Crust:
- 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) diced butter (cold, not softened)
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons (30 ml) cold water
Filling and Finish:
- 3 1/3 pounds (1,500 grams) apples (about five large), peeled, cored, and sliced
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons ground cinnamon
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (70 grams) raisins
- 4 tablespoons plain breadcrumbs (panko preferred)
- 1 large egg, beaten (for finishing)
Instructions
Prepare the Dough:
- In a large bowl, combine flour, sugar, and salt.
- Add the diced butter and use a pastry blender or fingertips to mix until the texture resembles coarse cornmeal.
- Add the egg, vanilla, and water, then work the ingredients together until a dough forms.
- Knead lightly, wrap in plastic and refrigerate for at least 60 minutes.
Prepare the Filling:
- Combine the apples, lemon juice, cinnamon, sugar, and raisins in a large bowl and toss to coat evenly.
Assemble the Crust:
- Preheat oven to 350°F (175°C).
- Coat a 9-inch (24 cm) springform pan with butter or nonstick spray.
- Divide chilled dough into three portions.
- Roll one-third into a circle and press into the pan base.
- Roll the second portion into strips and press against the pan’s inner walls, sealing the edges.
- Sprinkle breadcrumbs over the crust bottom.
- Pour in the apple mixture.
Lattice Topping:
- Roll the remaining dough into a large round and cut into 1/2-inch strips.
- Arrange strips in a lattice pattern over the filling, pressing edges to seal.
- Brush with beaten egg for a glossy finish.
Bake:
- Bake for 60-70 minutes or until the filling bubbles and the crust turns deep golden brown.
- Cool for 45 minutes before loosening the springform pan.
- Serve warm with whipped cream.
This Dutch apple pie delivers on flavor and presentation, making it an ideal dessert for any occasion. The combination of a buttery crust, spiced apples, and a crisp lattice top ensures it will be a crowd favorite. Enjoy every bite with a generous spoonful of whipped cream for the perfect finishing touch.
For the Rockland Daily News, I cover the arts, music, theater, nightlife, pop culture, TV, film, food and food trends, and interesting people in New York. I write two weekly columns, one about bands and one about weekend events, and I sometimes write features about (but not limited to) local history and social issues, placing both in broader contexts. My beat is generally statewide, though I tend to focus more on the Rockland County and East Coast areas.