The Real Dutch Apple Pie
Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12
The real Dutch apple pie, like you will find it in the Netherlands.
  • 360 gram flour
  • 215 gram butter
  • 180 gram sugar
  • pinch of salt
  • 1,5 eggs, beaten
  • zest of 1 lemon
  • 1 kilo apples (firm and tart), cored, peeled and cubed
  • 70 gram sugar
  • 70 gram raisins
  • juice of 1 lemon
  • 1 tsp cinnamon
  • 0,5 egg, beaten
  • 2 tbsp apricot jam
To serve (optional)
  • sweetened whipped cream
  1. Mix flour, sugar, salt and lemon zest.
  2. Add butter, use two knifes to cut butter in small cubes.
  3. Add egg, kneed with cool hands fast to a supple dough.
  4. Flatten the dough into a disk, frap in cling film and place 30 minutes in the fridge.
  5. Mix the apple with the sugar, raisins, lemon juice and cinnamon, set aside for 30 minutes.
  6. Prepare a 24 cm spring form and preheat the oven to 180C.
  7. Take ⅔ of the dough and roll it out to a thickness of 0.75 cm.
  8. Cut out a circle with a 24 cm diameter, place in the bottom of the spring form.
  9. Roll out the scraps to form a rectangle, cut strips from it to cover the sides of the spring form.
  10. Seal the edge of the pastry case by pushing together the pastry layers.
  11. Fill the pastry case with the apple-raisin mixture, take care not to add any of the fluids to prevent sogginess.
  12. Roll out the remaining ⅓ of the dough, cut small strips and use these to form the lattice top.
  13. Eggwash the top.
  14. Bake for 1 hour in the preheated oven (the pie will get quite dark).
  15. Add a little bit of water to the apricot jam, heat together and use this to brush the top of the pie after baking, this will give a nice glaze.
  16. Leave the pie to cool for a bit.
  17. Take of the spring form sides and serve warm or at room temperature.
Recipe by Honest Cooking at