A traditional Dutch apple pie recipe is made with a crumbly, buttery crust, a sweet apple filling, and a lace pattern on top. The cinnamon in this recipe makes it the perfect fall dessert.

The history of apple pie
You can find recipes for apple pie in European cookbooks as early as medieval times.
One of the first known Dutch recipes was written in 1514 and can be found in 'een notable boecxken van cokereyen', but this is not the oldest recipe.
The first known recipe for apple pie was written in England in 1381. This recipe adds figs, pears, and spices like nutmeg and mace to the apples.
Modern recipes for apple pie in the Netherlands are slightly different from most recipes dating before WW II. O
lder recipes tell you to bake the apples or boil them to a puree before adding them to your crust.
Another difference is that older recipes usually only have a top crust and no bottom, which they removed before eating.
What is a traditional Dutch apple pie?
But what is a real Dutch apple pie, you say? I first came across recipes that use uncooked apples in Dutch cookbooks dating from after WW II, and recipes like this are still how they make apple pie in the Netherlands.
Another famous apple pie in the Netherlands is the appelkruimeltaart. T
his apple pie has a crumb topping (kruimels) and is more like what they call Dutch apple pie in the USA.
Apple pie vs. Dutch apple pie
Apple pie was brought to North America by European settlers. When the first settlers arrived in North America in the 17th century, they brought some apple seeds.
Since the apple tree is not native to North America, they hoped that they could take their loved ingredients with them by bringing seeds and cuttings.
The first American recipe was published in 1796 by Amelia Simmons in her cookbook 'American cookery,' and it included two recipes for this pie.
The recipes in that cookbook give you the ingredients but not how you make the pie.
Apple pie in the USA
Soon after the settlers arrived, apple pie became a staple in American cuisine. Phrases like for mom and apple pie and as American as apple pie show how much this pie is loved.
The main difference between traditional Dutch apple pie vs. American apple pie is the crust. In the USA, they use a closed top crust made of flaky dough, whereas the Dutch use 'harde wener' pastry which is less flaky and more crumbly.
In the 19th century, another amazing apple pie was invented in France, the tarte Tatin. This pie is made by putting the apples, or other fruit, in the pie pan first and placing the bottom crust on top of the fruit.
Cooking the apples on the bottom of the tin gives the fruit a lovely caramel coating.
Ingredients

Sugar - regular white granulated sugar, but you can also use brown sugar.
Flour - regular white all-purpose flour will work best for this recipe.
Butter - use unsalted butter salt since you will add this later. Check out my post about how you can make homemade butter! Y
ou can use margarine if you are lactose intolerant or if you want to make a vegan apple pie.
Apples - I always use Elstar, but other apples like Jonagold, Granny Smith, and Honeycrisp can also be used in apple pie.
You can find the complete ingredient list and instructions on the recipe card below!
What about the apples
Traditionally Jonagold is used for authentic European Dutch apple pies, but I prefer a sweeter apple like an Elstar, so I don't have to use so much sugar.
You can also use Golden Delicious, Granny Smith, and Honeycrisp.
Instructions

Mix the flour, sugar, and salt in a large bowl. Add the egg and diced butter and work it in the flour with your hands until it resembles breadcrumbs.
Knead the dough a little, form it into a ball, wrap the dough in plastic wrap, and put it in the fridge for at least 30 minutes. You can use it straight away if it is not too soft.
While the dough is resting, you can peel, core, and dice the apples. Add the sugar and cinnamon to the apples and set them aside.

Take the dough out of the fridge and roll out ⅔ on a well-floured counter to ⅛ inch (4-5 mm). Place the dough in the springform and press it down.
Add the apples and spread them evenly.
Roll out the rest of the dough and form strips. Place the strips over the apples and brush a little egg wash over the top.
Bake your apple pie for about 60 minutes until golden.
Tip: Most apple pies you buy in the Netherlands contain raisins, but I did not include them in my recipe. The reason for this is that I don't like them. If you love raisins, add about 60 grams of soaked raisins or currants to the apples at step 5.
In many old cookbooks, they add nutmeg or ginger to the apples. You could also try adding some speculaas spices to the crust.
Variations
- Vegan - If you want to make a vegan apple pie, you can replace the butter with vegan butter, shortening, coconut oil, or margarine. You can omit the egg and add a little oat milk (almond milk or coconut milk would also work!).
- Speculaas - add one tablespoon of speculaas spice mix to the dough for a delicious speculaas apple pie.
- Gluten-free - use gluten-free flour instead of regular flour for a gluten-free apple pie.
I think you will also love my recipe for no-bake apple pie!
Equipment
- 9-inch springform.
- Large mixing bowl.
- A kitchen scale. I know, I know. Most people use the imperial system in the USA, but your baking recipes will become so much better if you learn how to use a kitchen scale, trust me.
Storage
You don't have to store apple pie in the fridge. If you plan to eat the apple pie the same day or the day after, it is best to keep it covered at room temperature. You can keep it covered with plastic wrap in the fridge for 2-3 days, but the crust can get softer.
Freezer: Dutch apple pie will keep in the freezer for up to 6 months. You can also freeze the dough. Wrap the dough in plastic wrap and keep it in the freezer for six months.
Tips
- If you want the most traditional pie, you can add 60 grams of (rum) soaked
- raisins or currants to the apples before baking.
- Add some spices like nutmeg or ginger to the apples
- Try adding some speculaas spices to the crust!
- Sprinkle a layer of breadcrumbs, panko, or custard powder on the bottom of your pie before baking to prevent a 'soggy bottom.'
- Add a little lemon juice to the apples to prevent them from turning brown.
- Freeze your baked apple pie wrapped in plastic wrap for up to 3 months. You can also freeze the leftover dough.
More amazing pie recipes

Traditional Dutch apple pie
Traditional Dutch apple pie is a classic pie made with a buttery crust, sweet apple, and cinnamon filling. Add a lace crust, and you have the perfect fall dessert.
Ingredients
The crust
- 2,5 cups (300 grams) of all-purpose flour
- 7 oz (200 grams) of butter
- ⅔ cup (140 grams) of sugar
- 1 egg
- ½ teaspoon of salt
The pie filling
- 5 apples
- 2 teaspoon of cinnamon
- 2 tablespoons (30 grams) of sugar
Instructions
- Preheat your oven to 170°C (325°F)
- Prepare a 24 cm (9 inch) springform.
- Mix the flour, sugar, and salt in a large bowl.
- Add the diced butter and ¾ of the egg and work it into the flour until it resembles breadcrumbs.
- Knead the dough a little, form it into a ball, wrap the dough in plastic wrap, and put it in the fridge for at least 30 minutes. You can use the dough straight away if it's not too soft.
- Peel the apples and cut them into quarters.
- Slice the apple quarters, put them in a bowl, and add the sugar and cinnamon.
- Take ⅔ of your dough out of the fridge and roll it out on a well-floured counter to 4-5 mm (you can skip this past by just pressing the dough in your springform with your fingers).
- Place the dough into your springform and press it down.
- Add your apples and spread them evenly.
- Take the leftover dough and form strips by either rolling the dough and cutting strips or taking little pieces of the dough, forming 'snakes,' and pressing them flat.
- Lay the strips on your pie and seal them together by pressing the ends to your crust.
- Brush the leftover egg over the top and bake the pie for about 60 minutes until golden.
Notes
- If you want the most traditional pie, you can add 60 grams of (rum) soaked
raisins or currants to the apples before baking. - Add some spices like nutmeg or ginger to the apples
- Try adding some speculaas spices to the crust!
- Sprinkle a layer of breadcrumbs, panko, or custard powder on the bottom of your pie before baking to prevent a 'soggy bottom.'
- Add lemon juice to the apples to prevent them from turning brown.
- Freeze your baked apple pie wrapped in plastic wrap for up to 3 months. You can also freeze the leftover dough.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 189mgCarbohydrates: 25gNet Carbohydrates: 0gFiber: 3gSugar: 11gSugar Alcohols: 0gProtein: 2g
Pam says
I love dutch apple pie and this one is gorgeous and looks scrumptious!
Lisa | Garlic & Zest says
This is a gorgeous pie - and the recipe is so straightforward and unadulterated, you just know you're going to get a dessert that really showcases the apples!
Romina says
Dutch apple pie is my favourite kind of apple pie!
Heidy L. McCallum says
I made this recipe and it turned out perfect. The whole family went on and on about how much they loved your Dutch Apple Pie recipe. This is a keeper!
Beth says
I loved reading about the history of this delicious dish! Dutch apple pie is a family favorite around my home!
Ramona says
This dutch apple pie looks just perfection - I have made it yesterday but just used ready made pastry instead (the lazy way) - couldn’t fault it but only to say that making own pastry is a lot better ;-)
Cheese Curd In Paradise says
My father's side is Dutch and we always have his great grandmother's recipe. It is a little different because of topping is not crust, but this version looks delicious as well!