Dutch Apple Pie! Loaded with apples, raisins, cinnamon and the most delicious pastry I've ever eaten! Be sure to have a lovely cup of coffee to go with a slice of pie in true Dutch tradition!

It seems wherever you go in Holland, you will be warmly welcomed with a slice of Dutch Apple Tart or Pie! It's a very popular dish and you would normally eat it with a mid morning coffee or mid afternoon.

Should you ever visit a Dutch person, don't be surprised if you are offered a piece of their home made apple pie. It's a wonderful recipe, with a slight crunch texture from the pastry, the flavour of cinnamon and the slight sharpness of the apples.

The pie itself is not dry at all because it is absolutely loaded with juicy apples and sultanas. The pastry is crumbly and buttery and just melts in your mouth. It really is quite a pie!

If you have lots of apples, it is worth making a few of these pies and freezing them, either before or after baking, either way will work well.

Serve on its own with a cup of Dutch coffee, or have as a dessert, warm or cold, with a blob of whipped cream or ice cream. Please enjoy!

Easy to put together, and looks super! So let's see how easy this pie is to make.

You will need:
A 24 cm / 9 1/2 inch springform or tin with a removable base (easier to get the pie out)

Prep Time: 15minutes
Cook Time: 1 hour
Yield: 12

Ingredients:
For the pastry:
2 cups or 250 g plain / all purpose flour
2 eggs (1½ is for the pastry & ½ for egg wash before the oven).
½ cup or 80 g caster (cake) or regular sugar
6 oz or 175 g butter, softened
1 teaspoon ground cinnamon

For the filling:
2 ½ lbs or 1 Kg apples (Granny Smiths or any sour apple is good)
½ cup or 70 g sultanas or raisins
¼ cup or 50 g caster (cake) or regular sugar
3 teaspoons ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 170 C / 325 F / Gas 3. Grease your baking tin.

First we make the pastry.
2. Mix the flour, softened butter, sugar, cinnamon and 1½ eggs in a bowl. Mix with your hands until you get a smooth soft dough.
Split the dough so you have 3/4 for the cake tin and 1/4 for the top decoration.
3. Roll out 3/4 of the dough to cover the bottom and sides of the tin.

Now the filling :
4. Peel, core and slice the apples. Mix this with the sugar, sultanas / raisins and cinnamon. Place all of it in the cake tin and spread evenly.
5. Roll out the remaining dough and cut into long strips, each about 1cm wide. Put in a lattice pattern across the pie like in the photo, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife.

Brush the pastry strips with remaining (beaten) egg.
6. Place in the oven for about 60 minutes or until pastry is light brown.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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Dutch Apple Pie

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Servings: 12

Ingredients

For the pastry:

• 2 cups or 250 g plain / all purpose flour
• 2 eggs . 1½ is for the pastry & ½ for egg wash before the oven
• ½ cup or 80 g caster or regular sugar cake
• 6 oz or 175 g butter softened
• 1 teaspoon ground cinnamon

For the filling:

• 2 ½ lbs or 1 Kg apples Granny Smiths or any sour apple is good
• ½ cup or 70 g sultanas or raisins
• ¼ cup or 50 g caster or regular sugar cake
• 3 teaspoons ground cinnamon

Instructions

1. Preheat the oven to 170 C / 325 F / Gas 3. Grease your baking tin.

First we make the pastry.

1. Mix the flour, softened butter, sugar, cinnamon and 1½ eggs in a bowl. Mix with your hands until you get a smooth soft dough.
2. Split the dough so you have 3/4 for the cake tin and 1/4 for the top decoration.
3. Roll out 3/4 of the dough to cover the bottom and sides of the tin.

Now the filling :

1. Peel, core and slice the apples. Mix this with the sugar, sultanas / raisins and cinnamon. Place all of it in the cake tin and spread evenly.
2. Roll out the remaining dough and cut into long strips, each about 1cm wide. Put in a lattice pattern across the pie like in the photo, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife.
3. Brush the pastry strips with remaining (beaten) egg.
4. Place in the oven for about 60 minutes or until pastry is light brown.