Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

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This Dutch apple pie recipe will show you how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy, press-in crust, tons of apples, and a generous sprinkle of spices. Baked in a tall springform pan and served in generous wedges with whipped cream, it’s the kind of apple pie that feels more like an occasion than an everyday dessert.

A craving for this impressive, deep-dish apple pie has been returning to me every fall ever since I first visited Amsterdam back in 2010.

In Amsterdam, the apple pie—or appeltaart, as it is called in Dutch—is queen. It’s sold in every bakery and featured on every café menu, where it is sometimes the only sweet option. Everyone makes their apple pie slightly differently, but one thing’s for sure: it never looks like a classic North American apple pie. The North American apple pie is thin and the apples are generally enclosed between two sheets of pastry, one at the bottom and the other at the top, and the top can be cut out or latticed.

The Dutch apple pie looks almost like a cake. It is baked in a springform pan and the pastry is sweet with a sablé-like texture. The crust, instead of being rolled, is pressed into the bottom and the sides of the pan. Firm apples are used (or a mix of firm and softer apples) so the pie keeps its shape and the apple pieces remain clearly visible when sliced.

The Dutch apple pie filling is flavored with raisins, spices, lemon juice, and sometimes nuts and liqueur. Some Dutch apple pies have an “open top,” which allows you to admire the sheer amount of apples you’re about to devour in pie form. Other versions sport a crumble-like topping. A slice of Dutch apple pie is usually served at room temperature or cold, and it is often garnished with whipped cream.

One Amsterdam café has the reputation of being the Dutch apple pie institution: Winkel Café, located on Noordermarkt in the trendy Jordaan neighborhood of the city. Guidebooks, travel writers, and locals all point to Winkel 43 as the place to eat appeltaart: a huge, deep slice of pie with a moist, cakey-but-crisp crust and a cloud of lightly sweetened whipped cream on top. The café doesn’t take reservations, so there’s often a line out the door—and a whole apple pie is such a fixture that you can even order one to take home.

Winkel Café is featured in every guidebook and I have to say, their pie does live up to its reputation. It’s the best I’ve had in Amsterdam—so much so that I went back more than once and even had it for breakfast! The dream of making Dutch apple pie hatched in my mind from the very first appeltaart bite I had in Amsterdam.

I believe what makes Winkel’s version of the Dutch apple pie so addictive is the crust: it’s sweet, crumbly, and crunchy. The top of their pie is especially satisfying because it’s thinner and less pressed so that it eats more like a crumble than a classic pie.

Yours truly, enjoying a slice of Winkel’s appeltaart as a take-out breakfast!

I searched around for a long time to find a recipe that was similar to the Dutch apple pie I enjoyed at Winkel, but it turns out their recipe is a well-kept secret! I found hundreds of people asking for the recipe online, yet no replies. I tested many different recipes and tweaked ratios to eventually come up with a dessert that’s very close to the famous Winkel apple pie.

Over the years, I’ve refined this recipe even more so the apples bake up extra soft and jammy, and the tall slice really holds together. This Dutch apple pie is spectacular: the crust is crunchy and sweet and the apples taste pure and bright. It’s a great dessert to serve to company—I think it would even make a great birthday cake for someone who was born in the fall. Of course, it’s also great for breakfast or just as a snack.

If you can’t make it to Winkel, make Dutch apple pie at home: I’m sure you’ll quickly become a fan, too!

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Helpful Tips for Making Dutch Apple Pie

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VIDEO: Deep-Dish Dutch Apple Pie Recipe

Want to see exactly how this Dutch apple pie comes together, from the press-in crust to that towering, jammy apple filling? Hit play and bake along with me—this step-by-step video will walk you through the whole recipe, just like we’re in the kitchen together.

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About the No-Fuss, Press-In, No-Roll Pie Crust

To make a classic American apple pie, you need shortcrust, a rolled dough that becomes brittle and flaky after baking. In this Dutch Apple Pie, you instead make an easy press-in pie crust: it’s sweet, buttery, a little sablé-like. You simply mix the dough, then push it into the pan with your hands. No rolling pin and no chilling discs of dough.

The press-in dough in my Dutch apple pie feels soft and pliable, almost like Play-Doh. This means that it’s stress-free too, because if there’s a tear or a hole in your crust, you can simply patch it by pressing a bit of extra dough over it.

Make sure the bottom and sides meet without gaps so the filling is fully enclosed and the apples can steam and soften inside.

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The Best Apples to Make Amsterdam-Style Dutch Apple Pie

A Dutch apple pie is filled with large chunks of apples and baked in a tall crust. Over the years, I’ve tried making this pie with any and all apple varieties and came up with a mix that turns soft and jammy, but doesn’t disappear into applesauce.

To make this deep-dish apple pie, you’ll need about 1.4 kg (3 lb) peeled, cored apples, which usually means 8–10 medium apples. Here’s what I think is the perfect apple combination:

• Golden Delicious (about 40%): These melt into a soft, buttery texture and help bind the filling.
• McIntosh-family apples (about 40%): Lobo, Spartan, Paula Red, or Jersey Mac. They soften quickly and bring that “classic apple pie” flavor.
• Cortland (about 20%): They stay just firm enough so you can still see the pieces in every slice.

Cut the apples into chunky 3/4-inch (2 cm) pieces and really pack them in. The pie should look slightly domed and almost too full as it’s going into the oven. That’s how you get those tall café-style slices you see in Amsterdam.

Can’t find all those apple varieties? Choose mostly softer baking apples with a smaller amount of firm apples. Skip Red Delicious (they go mealy), and use very crisp apples like Granny Smith or Honeycrisp only sparingly if you still want a soft, jammy filling.

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Speculaaskruiden: the Dutch Spice Mix That Makes This Pie Special

Most apple desserts call for cinnamon alone. In my Dutch appeltaart recipe, I do things the Dutch way and use speculaaskruiden, their traditional spice mix.

In the Netherlands, you buy speculaaskruiden at the grocery store the same way we buy pumpkin pie spice. At home, you’re unlikely to find it ready-made, but if your spice rack is well-stocked, it’s easy to stir together a small batch: speculaaskruiden contains cinnamon, cloves, nutmeg, ginger, white pepper, cardamom, coriander, and aniseed. Cinnamon is still the main flavor, but the other spices add warmth, a tiny kick, and that flavor complexity I love.

If you’re in a rush or lack the variety of spices you need to make speculaaskruiden from scratch, you can use just cinnamon with a pinch of ginger and nutmeg and still get a lovely pie. But if you want the flavor of a real Amsterdam-style Dutch apple pie, I highly recommend mixing your own speculaaskruiden once—you’ll end up sprinkling it on everything.

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Pan Size and Baking Time for a Deep-Dish Pie

This is a springform pan apple pie, which already tells you it’s not your average dessert. The pie is tall, closer to a cake in height than a classic pie.

I bake it in a 9-inch (23 cm) springform pan. The recipe is written for this size. The pan will look very full—this is normal. Always place it on a rimmed baking sheet to catch any juices that might run out of the pan during baking.

Because the pie is so deep, it takes longer to bake than a standard apple pie. Plan for 75 to 85 minutes at 375°F (190°C):

• After about 45 minutes, if the top is already nicely golden, loosely tent it with foil so it can keep baking without getting too dark.
• Keep going until the pie has had at least 75 minutes total, then start checking more often.

You’ll know your Dutch apple pie is done when:

• The top is a deep golden brown,
• A skewer slides through the very center without hitting crunchy bits, and
• You can see the filling bubbling gently around the edges.

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Make-Ahead, Storage, and Freezing

Good news: Dutch apple pie is 100% make-ahead friendly. In fact, rushing it is the worst thing you can do.

• Cooling: Because it’s deep-dish, the pie needs at least 3 hours to cool and set. Cut into it too soon and the filling will slide right out.
• Game plan: Bake the pie the day before you plan to serve it. Let it cool on the counter, cover it loosely, and keep it at room temperature overnight. The flavors settle, and the slices look so much cleaner the next day.
• Short-term storage: Leftover slices keep well in an airtight container or under a cake dome at room temperature for up to 2 days.
• Fridge: If your kitchen runs hot, you can refrigerate the pie once it’s cooled. Bring slices back to room temperature before serving so the crust isn’t firm from the cold.
• Freezing: Wrap individual slices well and place in the freezer for up to 2 months. Thaw in the fridge, then let it come to room temp or warm gently. The slightly cakey, press-in crust handles freezing much better than a super-flaky pastry.

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Serving Ideas

In Amsterdam, a slice of Dutch apple pie is almost always topped with a generous blob of softly whipped cream. They don’t skimp, and neither should you.

More serving ideas:

• Room temperature with a big spoonful of whipped cream, café-style
• Slightly warm with homemade gelato melting down the sides
• Bare, at room temperature, with a cup of coffee for breakfast—highly recommended

This Dutch apple pie recipe also travels well, so it’s a nice dessert to bring to fall dinners or holiday parties. Just don’t forget the cream!

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Dutch Apple Pie FAQs

What’s the difference between this Dutch apple pie and American-style, traditional apple pie?

A regular American apple pie is usually baked in a shallow pie plate with rolled pastry and either a full top crust or a lattice. This Dutch apple pie recipe is an Amsterdam-style appeltaart: it’s tall, baked in a springform pan with a sweet press-in crust and a fully enclosed top. The filling is more jammy, there’s more apple in every bite, and the flavor comes from a Dutch spice mix called speculaaskruiden rather than just cinnamon.

How is this different from the crumb-topped “Dutch apple pie” I see in US recipes?

In many North American cookbooks, “Dutch apple pie” means a regular apple pie with a streusel or crumb topping. Delicious, but not what you’ll get in Amsterdam. My recipe for Dutch apple pie is inspired by Winkel and other cafés: a tall, closed Dutch appeltaart recipe with a cake-like crust and a thick layer of apples inside.

Can I make this Dutch apple pie without a springform pan?

A springform pan makes unmolding the pie and showing off those tall sides much easier, so if you can borrow one, do it. If not, use the deepest pie plate or cake pan you own, line the bottom with parchment, and don’t fill it quite to the top. Be aware that you’ll likely have extra crust mixture and more apples than you can fit into your pan. You’ll also need to adjust the baking time accordingly.

Can I leave out the raisins, nuts, or liqueur?

Absolutely. Think of raisins, walnuts, and liqueur as optional personality traits. Leaving them out won’t affect the pie’s structure. If you skip the liqueur, you can add an extra splash of lemon juice or a bit more vanilla to keep the flavor bright.

How do I know if my apples are tender enough?

The pie is tall, so color alone can be misleading. To know if your Dutch apple pie is baked through, slide a thin skewer or small sharp knife straight down into the center. If you feel crisp pieces resisting, keep baking (and tent with foil if the top is dark enough). When it’s ready, the skewer will go through like butter and you’ll feel only tender apples.

Why did my Dutch apple pie turn out watery?

A watery filling usually means one of three things: the apples were extra juicy, the pie was underbaked, or it was cut too soon. Use the recommended mix of apples, bake until the filling is bubbling and the center apples are very soft, and let the pie cool for several hours—or overnight—before slicing. The good news is that even a slightly messy slice tastes fantastic!

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GET A PRINTABLE VERSION OF THE RECIPE: I’ll first break down the recipe into detailed steps with helpful pictures, but you can also skip it and jump to a printable version of the recipe at the bottom of the post, if that’s what you’re looking for.

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Dutch Apple Pie Step-by-Step Walkthrough

INGREDIENTS

For the crust
1 ½ cups (340 g) butter, cubed, at room temperature
1 ⅓ cups (295 g) brown sugar, packed
Pinch of kosher salt, or fine sea salt
2 eggs, beaten
4 ¾ cups (595 g) all-purpose flour
¼ cup (24 g) almond flour (finely ground almonds)

For the Dutch spice mix (speculaaskruiden)
4 tsp (20 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground white pepper
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground coriander
¼ tsp (1 ml) ground aniseeds

For the filling
1 lb 5 oz (600 g) Golden Delicious apples
1 lb 5 oz (600 g) Lobo, Spartan, Paula Red, or Jersey Mac apples
7 oz (200 g) Braeburn, Gala, or Cortland apples
½ cup (65 g) sultana or golden raisins (optional)
½ cup (57 g) chopped walnuts (optional)
⅓ cup (75 g) packed brown sugar
2 tbsp (28 g) melted butter
1 tbsp (15 ml) Cognac, Brandy or Calvados (optional)
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) speculaaskruiden spice mix (see instructions below, or use a combination of ground cinnamon and ginger)
1 tsp (5 ml) finely grated orange zest (about ¼ orange)
1 tsp (5 ml) finely grated lemon zest (about ½ lemon)
2 tbsp (30 ml) lemon juice (about ½ lemon)

For baking
1 egg, lightly beaten
1 tbsp (12 g) coarse cane sugar (optional)

For the crust: In a food processor, cream together the butter and brown sugar. Set aside 1 tbsp of the beaten eggs for brushing later, then add the remaining eggs. Sprinkle in the salt and process until incorporated. Scrape down the bowl.

Add the flour in three additions, mixing in the almond flour along with the second flour addition, pulsing and scraping down the bowl each time. The dough should come together into a soft, pliable ball—moist but not sticky, similar to Play-Doh.

Grease a 9 in (23 cm) springform pan.

Divide the crust mixture into thirds. Use one-third of the mixture to cover the bottom of the pan, pressing it down in an even layer.

Use a second third of the crust mixture to cover the sides of the pan: Pick up chunks of the mixture and roughly press it against the sides of the springform pan until you’ve fully covered it.

Now press it more carefully to create a smooth edge, making sure the sides seamlessly connect with the bottom crust. You can press a glass with straight edges against the bottom and sides to help you even out the crust.

Cover the rest of the crust mixture with plastic wrap and leave at room temperature while you prepare the filling.

For the Dutch spice mix: Mix all the spices together and store in an airtight spice bottle or glass jar.

For the filling: Peel and core the apples, then cut them into ½ inch (1.5 cm) cubes. In a large bowl, mix the apples with the raisins and walnuts (if using), then add the brown sugar, butter, liqueur (if using), spices, cornstarch, orange and lemon zest, and lemon juice.

To assemble the Dutch apple pie: Preheat the oven to 375°F (190°C).

Transfer the apple filling into the prepared crust and firmly press it down with both hands to pack it in.

Spread the remaining crust mixture all over the apples. You’ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.

Make sure the top crust fully covers the apples as enclosing them will help them cook and soften.

Brush the reserved beaten egg over the top of the pie, then sprinkle with 1 tbsp (12 g) coarse cane sugar, if desired.

Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it’s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark.

To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they’re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely—at least 3 hours, ideally overnight. This resting time allows the filling to settle and bind, making it easier to slice.

Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into generous wedges.

Serve at room temperature with whipped cream, or warm with a scoop of vanilla gelato or ice cream.

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