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Dutch apple pie (appeltaart)

It is essentially a type of apple pie, but it has a few characteristics that make it uniquely Dutch, like a rich, cookie-like crust filled with a deliciously tart and spiced apple filling.


2 c flour (all purpose flour, and a little more for the filling)
1 c sugar (granulated sugar, halpf for the crust, half for the filling)
1⁄2 c butter (unsalted butter)
1 egg
1 t vanilla extract (optional)
1 pn salt
6 apple (large tart apples, peeled and sliced thin)
2 t cinnamon (ground cinnamon)
1⁄2 c raisin (optional)


Heat the oven to 350ºF and grease a 9-inch springform pan.

To make the crust, combine the flour, sugar, butter, egg, vanilla extract, and salt in a bowl. Mix until the dough comes together.

Press about two-thirds of the dough into the bottom and up the sides of the prepared pan, ensuring an even layer. Chill in the refrigerator while you prepare the filling.

For the filling, toss the apple slices in a large bowl with sugar, cinnamon, lemon juice, raisins (if using), and flour.

Remove the pan from the refrigerator and fill with the apple mixture.

With the remaining dough, create strips and lay them over the apple filling in a lattice pattern.

Bake the pie in the preheated oven until the crust is golden and the apples are tender, 45-60 minutes.

Allow the pie to cool before removing from the pan.

Total time
1 hour, 24 minutes
Cooking time
Preparation time
6 servings


If the crust starts to darken too much during baking, cover the pie loosely with aluminum foil.

This pie is delicious served warm or at room temperature, with a dollop of whipped cream on the side.


You could sprinkle the top with powdered sugar for a lovely finish.

If you'd like to experiment, consider adding a half cup of chopped walnuts to the apple filling, or sprinkle some almond slivers over the top before baking. You could also experiment with other spices like nutmeg or allspice in addition to the cinnamon.


Dutch cuisine

easy, mix, bake
sweets, treats, dessert
Dutch food recipes
Food in Europe