Sweet Sunday – Traditional Dutch Apple Pie

Birthday means cake. Birthday means choosing your own cake. In my family, birthday means choosing what cake Lisa has to make. This week it was my sister’s turn. Her choice has been the same for many years: Apple Pie. 

 I always make the traditional Dutch Apple Pie, which is almost always served with whipped cream, and if you really want to go overboard, you add a scoop of vanilla ice cream. Although, this is actually best when your pie is fresh out of the oven, so the ice oozes all over the pie… 

 Honestly, I am not a big fan of apple pie, for no particular reason. It just doesn’t do it for me. This is different for the rest of The Netherlands though, you’ll see people eating the pie with their coffee at around 11 in the morning . And you’ll find it on almost every menu.

There are two Dutch apple pie varieties: the lattice pie (which is the one I make, and which is most popular) and the crumb pie. They are basically made in the same way, and taste the same way. The difference lies in the texture of the pastry. 

 I believe the main distinction between the Dutch apple pies and the American or British ones, is the fact that these pies are always double-crusted, so pastry at the bottom and on top. Also, the Dutch pie is never covered all the way with pastry.

However, I bet apple pie lovers will find all these various varieties to be delicious. I would like to state that the Dutch one is probably the best though (you know, national pride and all that). Enjoy!!

Traditional Dutch Apple Pie

  • Servings: 10-12
  • Difficulty: easy
  • Print


  • 300 grams plain flour
  • 125 grams white caster sugar
  • 1/2 tsp salt
  • 175 grams butter
  • 1 egg
  • 750 grams apples (Dutch varieties: Elstar and Goudrenet)
  • 1 tsp ground cinnamon
  • 1 tsp lemon juice
  • 60 grams sugar
  • Optional: handful of raisins

Used kitchen appliances

  • Oven
  • Springform
  • 2 Mixing bowls
  • Sieve
  • Rolling pin
  • Cling foil


  1. Sieve the flour, sugar and salt over the mixing bowl. Dice the butter and add to the bowl. Rub the butter in the flour with your fingertips until a crumbly dough is formed. Add the egg and knead into a ball with cold hands.
  2. Cover 1/3 of the dough in cling foil. Grease the springform with butter. Cover the bottom and sides of the springform with the rest of the dough. Place the form and the ball of dough in the fridge and let rest for 30 minutes.
  3. In the meantime, peel the apples and slice. Place in the mixing bowls and add the cinnamon, sugar and lemon juice (optional: add raisins). Stir the mixture, place in the form and return it to the fridge.

  4. Preheat the oven to 175C. On a dusted surface, roll out the dough ball and form about 8 thin slices. Place them on the apple mixture in a braiding method (one slice should first go above one slice and then underneath another one and so on) – or you could just lay them out on the pie as you want.
  5. Bake in the oven for 1 hour and 15 minutes. Take out of the oven and leave to cool in the form.

If you’d like another amazing Apple Pie recipe, try Bustrengo! An Italian apple pie made with polenta!


2 Comments Add yours

  1. njmagas says:

    I prefer crumb pie myself, but only because it reminds me of my grandmother. Her rhubarb pie will forever be one of the tastes of my childhood.

    Liked by 1 person

    1. basilandoil says:

      Rhubarb pie. So delicious!!

      Liked by 1 person

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