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Deep-Dish Dutch Apple Pie, Inspired by Amsterdam’s Winkel Café

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

Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

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 on offer. 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 one 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 a couple of softer apples) so that the pie keeps its shape and the apple pieces are still clearly visible when the pie is sliced. The 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 room temperature or cold, and it is often garnished with whipped cream.

A piece of appletaart at the ‘t Smalle Café, Amsterdam:

A piece of appletaart at the ‘t Smalle Café, Amsterdam.

One Amsterdam café has the reputation of being the Dutch apple pie institution: Winkel Café, located in the trendy Jordaan neighborhood of the city. 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.

The famous Winkel apple pie, in Amsterdam:

The famous Winkel apple pie, 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.

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. 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.

Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

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

Helpful Tips for Making Dutch Apple Pie

  • Crust: Unlike a classic apple pie that uses shortcrust pastry that you need to roll out, Dutch apple pie has a press in crust that’s as easy to make as a graham-cracker crust. You simply need to combine all of the crust ingredients together, let it rest for a short while, then press it in a springform pan.
  • Spices: Dutch apple pie uses a traditional Dutch spice mix called speculaaskruiden. In the Netherlands, this spice mix is sold in grocery stores (much as pumpkin pie spice), but you can easily mix your own. You could simply use a combination of cinnamon and ginger, but the mixed spices provide a more complex flavor.
  • Required Tools: The recipe recommends using a food processor, but you can also use a stand mixer or a hand mixer.
  • Timing: You need to make Dutch apple pie at least a half day before you plan on serving it. This is because the pie must cool thoroughly before being removed from the springform pan and sliced. The pie firms up as it cools, making it easier to cut neat pieces out of this deep-dish delight.
  • Serving: To serve, you can garnish each serving with whipped cream, as they do in Amsterdam, or with vanilla bean gelato or ice cream. It’s also just delightful on its own, especially if you choose to have it for breakfast.

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.

Dutch Apple Pie

Prep Time: 60 minutes
Cook Time: 80 minutes
Serves 12

For the crust
1 1/2 cups (375 ml) butter, cubed, at room temperature
1 1/3 cups (330 ml) brown sugar, packed
Pinch of salt
2 eggs, beaten
5 cups (1,25 L) all-purpose flour

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

For the filling
7 firm apples (such as Braeburn, Gala, or Cortland)
3 soft apples (such as Golden Delicious or Pink Lady)
1 tbsp (15 ml) finely grated orange zest (about 1/2 orange)
1 tsp (5 ml) finely grated lemon zest (about 1/2 lemon)
2 tbsp (30 ml) lemon juice (about 1/2 lemon)
1/3 cup (80 ml) brown sugar, packed, plus 2 tbsp (30 ml) for baking
2 tsp (10 ml) speculaaskruiden spice mix (see instructions below, or use a combination of ground cinnamon and ginger)
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) Cognac, Brandy or Calvados (optional)
1/2 cup (125 ml) sultana or golden raisins (optional)
1/2 cup (125 ml) chopped walnuts (optional)

For the crust: In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Transfer the dough to a bowl, cover with plastic wrap, and rest 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 bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

To assemble the pie: Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Pick up chunks of the remaining crust 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 connects with the bottom crust.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the 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.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

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 pie to a cooling rack and let it cool thoroughly before carefully unmolding. This will take at least 3 hours. Unmold, and use a very sharp knife to cut out pieces.

How to Make a Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

Dutch Apple Pie

Prep

Cook

Total

Yield 12 servings

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

Ingredients

For the crust

  • 1 1/2 cups (375 ml) butter, cubed, at room temperature
  • 1 1/3 cups (330 ml) brown sugar, packed
  • Pinch of kosher salt
  • 2 eggs, beaten
  • 5 cups (1,25 L) all-purpose flour

For the Dutch spice mix (speculaaskruiden)

For the filling

  • 7 firm apples (such as Braeburn, Gala, or Cortland)
  • 3 soft apples (such as Golden Delicious or Pink Lady)
  • 1 tbsp (15 ml) finely grated orange zest (about 1/2 orange)
  • 1 tsp (5 ml) finely grated lemon zest (about 1/2 lemon)
  • 2 tbsp (30 ml) lemon juice (about 1/2 lemon)
  • 1/3 cup (80 ml) brown sugar, packed, plus 2 tbsp (30 ml) for baking
  • 2 tsp (10 ml) speculaaskruiden spice mix (see instructions below, or use a combination of ground cinnamon and ginger)
  • 1 tbsp (15 ml) cornstarch
  • 2 tbsp (30 ml) Cognac, Brandy or Calvados (optional)
  • 1/2 cup (125 ml) sultana or golden raisins (optional)
  • 1/2 cup (125 ml) chopped walnuts (optional)

Instructions

For the crust: In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.

Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.

Transfer the dough to a bowl, cover with plastic wrap, and rest 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 bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.

To assemble the pie: Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.

Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.

Pick up chunks of the remaining crust 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 connects with the bottom crust.

Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the 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.

Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, 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 pie to a cooling rack and let it cool thoroughly before carefully unmolding. This will take at least 3 hours. Unmold, and use a very sharp knife to cut out pieces.

SERVING: Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

STORAGE: Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

Courses Dessert

Deep-Dish Dutch Apple Pie, Inspired by the Winkel Café in Amsterdam // FoodNouveau.com

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What do you think of this recipe? Got any questions? Let's chat!
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56 Responses to Deep-Dish Dutch Apple Pie, Inspired by Amsterdam’s Winkel Café

  1. Marie,

    I visited Amsterdam last year and was lucky enough to grab a slice at Winkel. It is truly amazing and unlike any apple pie I have tried. It is also the first pie slice that I finished and can have more. I’ve been dreaming about it ever since….(mouth is watering as I write this). I’ve actually attempted to make your recipe on a 6″ springform pan but because I only have a toaster oven to bake with, it burned my top crust and left the bottom slightly uncooked. This year I’m planning on making mini versions on a muffin tin instead, but I wanted your expertise on how long I should bake them for!

    • I can’t provide an approximate baking time for individual sizes because I’ve never tested it. It’s really hard to bake this type of deep-dish pie in a toaster oven because the heat source is close to the food, which, as you said, tends to brown the food before it cooks through.

  2. Here is a tip I have learned from my Oma. Yes i am Dutch and American and I recommend lots of people to eat the Dutch appeltaart over the American version. It’s more tarted.
    I soak my yellow and dark raisin in pure Dutch Jamaican rum over night. Hick up lol. Nah you won’t get buzzed. But you get a great tast.

    In order the bottom crust don’t get soggy after has been baked, I do recommend as follow:
    I use partridge paper and place inside the springform than ad some fine bread crumbs. Place the crust dough and before placing the apple , sprinkle bread crust again.
    This obsorb the sogginess and you get a nice firm bottom crust. The partridge paper is easy to remove of the bottom springform and serve easy on a cake dish….

  3. Though I never ate at Winkle, I picked up a similar recipe from a Dutch woman living in Germany. I met her family while biking in Netherlands and went all the way to Selm to visit them (yes on a bike lol). I had a travel journal that people signed and wrote nice anecdotes and the German family wrote the recipe for a delicious apple tart. The crust was almost cake like, not doughy like American style. I lost the journal on a train and believe it or not, 2 years later, while living on Texel island, I got a letter (forwarded to me from USA) from the Dutch train company saying that they had my journal. I retrieved it only to lose it a few years later on a plane from Detroit to Vegas. To shorten the story, i have periodically looked for a recipe to replace the lost one and it seems here it is.

    Well done on all the research and hard work, I was just compiling a ton of similar recipes to do exactly what you have done here. I cant wait to try it. I do remember the recipe having some sort of extract like rum or vanilla….Ill remember eventually lol.

  4. Hi Marie,
    Thanks for sharing the fruits of your research. I love the Dutch spice mix recipe. We loved the apple tart at Winkel’s so much that I ordered 2 extra pieces to go while we were still eating our pieces in-house. The top crust was immediately familiar to me although I was very surprised to taste it in Amsterdam.
    In HK style baking, the famous Pineapple Bun topping has the same texture and taste. It uses a raising agent. Here’s a link to a blog with a recipe for the topping. http://yireservation.com/recipes/hong-kong-pineapple-apple-bun-recipe/
    In coming weeks, I look forward to experimenting more with your recipe and the Pineapple Bun topping.

  5. I’ve tried many a recipe to crack Winkel’s and what I’ve found is that you must parbake the apples before putting them in the pie. From your pics it doesn’t look as though the apples are the right texture yet – they look too crisp.

    • Good point k–the apples you see on the picture were actually very tender, it’s just that I like to mix apple varieties in the pie. I use ones that become all soft and melty, and others that stay firm so the pie can stay tall and hold its own. I don’t think parbaking the apples is necessary because the pie must already cook for a very long time because it’s so deep. But it’s worth a try!

  6. In Nunen, Netherlands at the museum for Van Gogh there was a little coffee cafe with the most amazing Dutch apple cake/pie. Theirs had a sour cream and Gouda cheese mixture over the apples with a crump topping. Some of their spice was in the topping. Raisin and almonds also added.

  7. Thanks so much for the recipe!! Just got home from Amsterdam yesterday and I am still dreaming of the Winkel’s Apple Pie. Definitely the best ever. Going out to buy the ingredients and looking forward to a delicious slice of this pie in the afternoon.
    Christina

  8. Thank you so much for this recipe – we recently went to Winkels and are desperate to attempt this recipe ourselves back in Australia. One question, you note the size of your spring base tin, but not the height. It’s called a ‘deep dish’ pie, so do we need a unique height pan or just an average size? Thanks, Hayley

    • Spring-form pans are usually deeper than regular cake pans, so my guess is that the average spring-form pan would work. The one I use is 2.75 in [7 cm] deep and it works perfectly.

  9. Thank you so much for this recipe!! I love the apple pie cake and will recreate it today!! Oe quick quest – is there a way to make the pastry without a food processor?

    • You can use a hand or a stand mixer. The dough may be too dense to use the mixer to incorporate all of the flour, so if you feel your mixer’s having a hard time, finish kneading the dough by hand until all of the flour is incorporated. Good luck!

    • Hi, I grew up in The Netherlands. We just used two knives to cut the butter into the flour and then our hands to knead… no machines required.

  10. […] Side dish: Somebody gifted me with an apple pie today, which put me in mind of Dutch appeltaart. If you haven’t had one of these, get yourself immediately to Dudok Cafe and order it instantly. If going to the Netherlands seems like too much trouble for appeltaart, try this recipe from Food Nouveau. […]

  11. Thank you so much for this recipe! I made it yesterday and it turned out wonderful. Mine needed to cook for 75 min to get the apples to the right stage, and I also had too many apples. Next time I will use 2 less. But this is very much a super close version of this wonderful dessert found at Winkel Cafe! Served it warm with ice cream and it brought me right back to Amsterdam! Looking forward to the real thing again next Spring!

  12. Please could you tell me the diametre of the pan? I used 28 cm but the crust was too thin.. thank you for the recipe

  13. Lovely pies! I like the French idea of making caramel with sugar water and a little sea salt, which I pour over the apples, or lightly cook the apples in. It’s an additional flavour and firms up the centre of the tart.. French meets Dutch!
    Yummmm!

  14. OMG, thank you!! I went to Winkel twice and had this pie/cake…it was one of the best desserts I ever had. Can’t wait to make your version!

    • After finding Winkel in October 2011 with a friend on a trip to Europe I HAD to return there with my husband in April 2012 to have more pie! We were flying from Sydney Australia to Paris for our anniversary but I insisted we fly into Amsterdam just so he could try the best pie on Earth!
      Since then I’ve made your fabulous pie many times and it is sensational! I’ve added one secret ingredient wihich I think gives the pastry a nice caramel colour and a little more crunch. I put a few speculaaskruiden biscuits (you know the little irresistible biscuit stamped with windmills) into the food processor and add it to the dry pastry ingredients. Here in Australia I found it hard to find all the spices in our supermarkets but many keep the lovely biscuits, so I thought I’d improvise.

  15. Hey Marie,

    My girlfriend and I want to thank you for this recipe. It turned out perfectly as is…we didn’t add any of the optional and the pie crust was crunchy while the filling wasn’t too sweet.

    We baked it for 80 minutes total and checked it twice after 60. We might try 90 next because a little bit of the apples could have been a tad softer. The diameter we used was a 10 inch springform pan. Thanks again for the recipe!

  16. Thanks so much for the recipe! I’m no great baker, but when my wife and I returned from Amsterdam I knew I had to try making this at home.

    Last night was my first attempt – it was tasty, but the dough came out a little dry I thought. Any thoughts or advice?

    • At Winkels they actually roll out the dough and cut it into rounds and long rectangles to press into the bottoms and sides of pans (you can see them do it from the low windows). Knowing the Dutch love of butter, you could try adding a bit, or dampen hands when working with the dough. Just that much can make a difference. Rolling rather than pressing dough will cause greater density.

  17. I love this recipe and have been looking for it for a long time. Everything worked out well…except I think that the oven temperature at 375 F is too high. After 30 minutes I turned it down to 355 as the top was browning too fast. I baked it 70 mins, but the crust came out too brown and hard. Next time, I would bake it at 350 F for 60 mins and test for doneness after. Otherwise, it is very delicious! Thank you for the recipe.

    • Ovens behave very differently! It’s a good idea to adjust cooking times and temperatures depending on what you know of your oven’s heating power.

  18. I just returned from Amsterdam 2 days ago. During our visit, our concierge recommended the Winkel Cafe though he didn’t know the name of it. He plotted our walk on a map but when we got there, we saw the sign for appletaart and knew it had to be the place. However, we had no idea what we wee in for. It was THE most amazing apple cake (tart, pie, whatever) that we’d ever eaten. The waitress stated they make and sell about 50-60 cakes a day and on weekends sometimes on weekends or when the farmers market is up on Saturdays they sell anywhere from 90-100 cakes(there is a very famous farmers market with locally grown food and the best cheeses on the square across the street from the cafe). Anyway, I woke up thinking about this and saw your recipe. You can imagine my relief. I can’t thank you enough. It’s gonna be included in my “favorites” next to my family crumb cake.

    • Hello Christine! Isn’t Amsterdam great? I loved that city, its energy and the creativity breeding over there. I’m so glad you got to taste Winkel Cafe’s amazing appletaart! Saturdays are indeed crazy with the market. While in Amsterdam, we rented an apartment that was right in front of Winkel and the market, so we were able to survey the crowd and go grab a slice when we saw the line was shorter! A little too tempting, don’t you think? I hope you will try to make my rendition of Winkel’s tart and let me know what you think.

      • Marie. I have all the ingredients and plan to make an attempt to bake it tomorrow. Cross your fingers.

  19. My family just came back from a trip to Amsterdam where we stumbled on Winkel. We all raved about the apple cake. My daughter is planning on making your recipe tonight. Thanks so much for posting it!

    • A few Dutch friends tried my recipe and loved it! They thought it was pretty authentic, so I’m sure you’ll love it. A little piece of Winkel into your own home! Make sure to come back and tell me how it turned out!

  20. This looks amazing. My good friend from the Netherlands makes an amazing Appeltaart. I just did a post about it – I hope you’ll stop by for a visit to see her version.

    :)
    ButterYum

  21. Vraiment tentant comme recette! Je garde en référence pour l’année prochaine. C’était ma première année de récolte avec les pommiers que j’ai sur mon terrain et j’en ai eu à ne plus savoir quoi en faire.

    Sorry if it’s rude to post in french… en passant ton blog est toujours très beau!

  22. […] “In the Netherlands, the apple pie looks almost like a cake. It’s baked in a spring-form 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 a couple of softer apples) so that the pie keeps its shape and the apple pieces are still clearly visible when a piece is cut off. The filling is flavored with raisins, spices, lemon juice and sometimes nuts and liqueur. Most often, the top is latticed, but some completely omit pastry on top while others will opt for a crumble-like topping. It’s usually eaten cold, and often served with a generous dollop of whipped cream on top.” w/ photos […]

  23. Oh wow! I am definitely trying this one out and I have the perfect candidate to put it to the test, a Dutch from Amsterdam :P

  24. The pictures really tell the story of this delight. I’ll be making my first pies of this season this weekend, and trying one in this style will be a nice change for me.

    Jason

    • Thanks for the recipe .I try it three times in Amesterdam.I love it.Now i want to make apple pie for my lovely daughter.

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