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

Dutch Apple Pie




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.


For the crust

For the Dutch spice mix (speculaaskruiden)

For the filling


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

Recipe by Food Nouveau at