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.
This post contains affiliate links. Full disclosure is at the bottom of the article.
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:
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:
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.
If you can’t make it to Winkel, make Dutch apple pie at home: I’m sure you’ll quickly become a fan, too!
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.
Prep Time: 60 minutes
Cook Time: 80 minutes
Serves 12
For the crust
1 1/2 cups (340 g) butter, cubed, at room temperature
1 1/3 cups (295 g) brown sugar, packed
Pinch of kosher salt, or fine sea salt
2 eggs, beaten
5 cups (625 g) 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 (75 g) packed brown sugar, 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 (65 g) sultana or golden raisins
1/2 cup (57 g) 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.
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.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
We love these kind of pies that look like a cake. Guaranteed it is moist and delicious. Loads of pure goodness!
I wish my birthday was in the fall so someone would have to make it for me, lol!! Guess I will be making it for myself…
Haha I’ve been making my own birthday cake for a few years now and I find it extremely satisfying. Maybe you should do the same 😉
This is one stunning apple cake. I love deep dish apple pie…it’s so uncommon but one of my favorite classic recipes.
I love that it feeds a crowd too! It’s the perfect dessert for a fall dinner party, birthday dinner, or the holidays!
I have never seen a more beautiful pie! The one thing that intimidates me the most about making pies is the crust. But I love how easy and straightforward it is to make this pie crust. I agree with you; this would make the perfect breakfast.
Yes, this crust comes together so easily! It’s definitely one of the best things about this spectacular pie 😍
I’ve had Dutch apple pie in the Netherlands and loved it. Never thought of making it myself, don’t know why. So happy I came across your recipe. Definitely on my to-make list
I am drooling over this! I am so ready for apple season, and this is the perfect way to kick it off! Thanks for the recipe :)
Yes, this is such a spectacular, delicious dessert to celebrate apple season! And any and all fall birthdays and anniversaries, too 🤗
I love apple pie especially during the Fall so I’m adding this to my list. Love the deep-dish method as well, I know this will be a hit!
This is such a crowd-pleasing dessert! And one pie indeed feeds a crowd, so that’s perfect 😉
Just WOW!! This dessert looks positively scrumptious! That crust and all those apples inside!!! Oh my word! I am craving this big time!!!
The combination of crunchy crust and soft, jammy apples is exactly what makes this deep-dish pie so memorable!
This is a great recipe! Made it for the first time and it turned out so well! Truly enjoyed it.
Happy you did Priya!
I think it would be more appropriate to use grams for dry ingredients rather than ml which do not make much sense. The recipe sounds wonderful and I weighed my butter and ended up with far too much then realised you were talking volume not weight, fortunately before I creamed with the sugar .
Hi Alec! I agree with you that metric measurements are handy and more precise. I live in North America and I’ve been raised using volume measurements in the kitchen, and this is what most North Americans still use today. However, as a professional recipe developer, I do use metric measurements on a daily basis! I just completely updated my site and I’m currently in the process of updating all hundreds of my recipes to include metric measurements. It’s a long process but I’ll get there! Thanks for your comment and patience as I go through this transition! :)