Grandma’s Authentic Dutch Apple Pie (Appeltaart): The Ultimate Traditional Recipe

Step into the heartwarming world of Dutch baking with this incredible recipe for a true Grandma’s Dutch Apple Pie! This isn’t just any apple pie; it’s the iconic “Appeltaart” with its charming checkered lattice top, brimming with a generous filling of tender apples, sweet currants, and a creamy custard, all infused with warm, caramel-like gingerbread spices. This perfect baking recipe, straight from your oven, is a cherished Dutch tradition, ideal for celebrating birthdays, holidays, or simply enjoying a cozy moment with a cup of coffee.

While apple pies come in a delightful array of shapes and forms across the globe, in my opinion, the quintessential Dutch apple pie stands out with its distinctive woven dough lattice on top. Beneath this beautiful crust lies a rich, sweet, and juicy apple and currant filling. A final brush of warm apricot jam adds a lovely sheen, making it as visually appealing as it is delicious.

This traditional Appeltaart is wonderfully versatile – it’s absolutely divine served cold, perhaps for a morning treat or an afternoon snack. However, few things can compare to a slice enjoyed straight from the oven. Imagine the warmth, the comforting softness of the fruit, the sweet, fragrant aroma filling your kitchen… As the baker, it’s practically a duty to taste-test it fresh out of the oven, right? It’s a moment of pure bliss and a testament to a successful bake!

Serving Suggestions: Elevate Your Dutch Apple Pie Experience

So, how do you enjoy this magnificent Dutch apple pie? Typically, I bake it for special occasions like birthdays, and nothing complements a slice quite like a generous dollop of freshly whipped cream. The cool, airy cream provides a delightful contrast to the rich, warm pie.

But have you ever considered serving it warm with a scoop of creamy vanilla ice cream? The warmth of the pie gently melts the ice cream, creating a luscious sauce that perfectly blends with the spiced apple filling. This combination transforms the Appeltaart into an indulgent winter dessert, a true highlight after any meal. The contrast in temperatures and textures is simply irresistible, making it a perfect end to a festive dinner or a comforting treat on a chilly evening. You can also sprinkle a little extra cinnamon or drizzle some caramel sauce for an added touch of luxury!

Key Ingredients and Why They Make a Difference

Achieving the perfect Dutch apple pie relies on understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why these choices are crucial for the best result:

• Flour, Sugar, Salt, Egg Yolks, and Butter – The Dough Foundation: These are the essential building blocks for your pie crust. The secret to a beautifully crispy and flaky dough is to use all ingredients, especially the butter, as cold as possible. When cold butter is incorporated into the flour and pulsed, it forms small butter pockets (pea-sized pieces). During baking, these butter pieces melt, releasing steam and creating those wonderful flaky layers we all love. Additionally, a cold dough is less sticky and much easier to handle, roll out, and fit into your pie pan without tearing or becoming overworked.
• Currants – The Sweet-Tart Surprise in the Filling: Currants are a traditional ingredient in Dutch apple pie, adding a delightful sweet-tart burst and chewiness to the filling. It’s crucial to soak them before adding to prevent them from burning during baking and to plump them up, making them even juicier. If currants are hard to find, raisins, chopped dates, or even dried apricots make excellent substitutes, offering similar sweetness and texture.
• Apples – The Heart of the Pie: The choice of apples is paramount. For an ideal Dutch apple pie, use varieties that hold their shape well when baked and offer a good balance of tartness and sweetness. Elstar, Jonagold, or Granny Smith are top choices. Elstar provides a sweet-tart flavor, Jonagold is wonderfully juicy and sweet, and Granny Smith adds a refreshing tartness that cuts through the richness of the pie. A combination of two or more varieties often yields the most complex and satisfying flavor profile.
• Custard Powder – The Secret to a Creamy, Non-Soggy Filling: Adding custard powder to your apple filling might seem unusual, but it’s a game-changer. Custard powder (or a small amount of cornstarch or flour) acts as a thickening agent, absorbing the excess moisture released by the apples as they cook. This prevents your pie filling from becoming watery and ensures it stays deliciously creamy and cohesive, giving you perfect slices every time.
• Gingerbread Spices – The Warmth and Aroma: This spice blend is what truly defines the unique flavor of a Dutch apple pie, giving it that characteristic caramel-like depth. A traditional Dutch gingerbread spice mix (speculaaskruiden or koek- en speculaaskruiden) typically includes cinnamon, cloves, nutmeg, ginger, and sometimes cardamom or white pepper. If you don’t have this specific blend, a generous amount of ground cinnamon is a fantastic and widely available alternative that will still provide a comforting aroma and taste.
• Sugar – Sweetness and Caramelization: Sugar sweetens the apple filling, balancing the tartness of the apples and the warmth of the spices. As the pie bakes, some of the sugar caramelizes, adding another layer of complex, rich flavor that enhances the overall taste experience.
• Apricot Jam – The Finishing Touch: A final glaze of warmed apricot jam mixed with a little water is not just for show. It provides a beautiful, glossy shine to your pie, making it look incredibly appealing. Beyond aesthetics, it adds a subtle layer of fruity sweetness and helps to seal and protect the top crust, locking in moisture and flavor.

Baking Grandma’s Dutch Apple Pie: A Detailed Guide

Follow these meticulous steps to recreate this beloved traditional Dutch apple pie right in your own kitchen. Precision and patience are key to perfecting this classic!

Step 1: Preparing the Flaky Dough

1. For the easiest and most consistent results, prepare your dough using a food processor fitted with a knife blade. Ensure all your ingredients – especially the butter and egg yolks – are thoroughly chilled, ideally straight from the refrigerator. This cold temperature is crucial for developing a wonderfully flaky crust.
2. Combine the flour, sugar, and the cold, cubed butter in the bowl of your food processor. Pulse the mixture three times briefly. You should see small, pea-sized grains form, indicating that the butter is well distributed but still in distinct pieces. If the mixture still appears too coarse, pulse once or twice more until the desired consistency is achieved. Avoid over-processing at this stage.
3. Add the cold egg yolks to the mixture in the food processor.
4. Pulse twice more briefly. After these pulses, remove the lid and test the dough. It should just begin to come together when pressed between your fingers. If it’s still too crumbly, pulse once more and check again. The goal is a cohesive yet still slightly crumbly dough that isn’t overmixed or warm.

Step 2: Chilling and Shaping the Dough

1. Prepare two sheets of plastic wrap on your counter. Divide your freshly made dough into two portions: place approximately ⅔ of the dough onto the first sheet of plastic wrap, and the remaining ⅓ onto the second sheet. Don’t worry if the dough still looks a bit crumbly at this point; that’s perfectly normal for a tender crust.
2. Working with the larger dough portion first, use the plastic wrap to help you gently press and fold the dough onto itself. Apply a bit of pressure as you fold, gathering the crumbles together. Repeat this process for all sides. You’ll observe the dough gradually coming together to form a more cohesive ball. This technique not only keeps your hands clean but also prevents the dough from getting too warm, which could compromise the flakiness.
3. Once the larger dough portion is loosely formed into a disc and wrapped tightly in its plastic wrap, repeat the exact same process for the smaller dough portion.
4. Wrap both dough packages securely in their plastic wrap and place them in the refrigerator for at least 20 minutes. Chilling is essential as it firms up the butter, prevents stickiness, and makes the dough much easier to roll out evenly without tearing.

Step 3: Crafting the Aromatic Apple Pie Filling

1. Begin by preparing your currants. Place the currants and water into a small saucepan and bring the water to a gentle boil. As soon as it boils, immediately turn off the heat and allow the currants to steep for ten minutes. This step rehydrates and plumps them, preventing them from burning during baking. After soaking, drain the currants thoroughly and pat them dry with a clean tea towel to remove excess moisture.
2. Next, prepare your apples. Peel the apples, remove their cores, and then cut them into uniform cubes, approximately ½ by ½ inch (1 by 1 centimeter). Consistency in size ensures even cooking. Transfer the apple cubes to a large mixing bowl.
3. Add the rehydrated and dried currants, custard powder, sugar, and the fragrant gingerbread spices to the bowl with the apple cubes.
4. Using a large spoon or your hands, mix everything together thoroughly. Ensure that the apples are evenly coated with the sugar, custard powder, and spices. This step is crucial for distributing flavor and ensuring the custard powder can absorb moisture effectively during baking.

Step 4: Assembling the Pie

1. Generously butter a 10 ½ inch (26 cm) diameter springform pan. Ensuring a well-greased pan will help prevent sticking and make for easy removal after baking.
2. Retrieve the larger portion (⅔) of your chilled dough from the refrigerator. On a lightly floured surface, roll it out evenly to a thickness of about three millimeters (approximately ⅛ inch). Aim for a circle large enough to cover the bottom and extend up the sides of your springform pan, with a slight overhang.
3. Carefully transfer the rolled-out dough into the prepared springform pan. Press the dough gently but firmly against the bottom and up the sides. If any cracks appear during this process, simply press them closed with your fingers – the beauty of pie dough is its forgiving nature! Trim any significant excess dough, leaving a small lip if desired.
4. Evenly fill the dough-lined pan with your prepared apple and currant filling, ensuring it’s spread in a relatively flat layer.

Step 5: Creating the Lattice Top, Baking, and Glazing

1. Now for the signature diamond or checkered pattern on top! Retrieve the smaller portion (⅓) of dough from the refrigerator. You have two primary methods for this:
   • Method A (Hand-rolled “Snakes”): Take small pieces of dough and roll them out between your hands on a clean surface to form long, even “snakes” or ropes of dough. Arrange these dough ropes in a lattice pattern directly over the apple filling in your pie.
   • Method B (Cut Strips): Roll out the smaller dough portion thinly, just like the base dough. Use a sharp knife or a pastry wheel to cut the dough into even strips, approximately ½ inch (1 cm) wide. Carefully arrange these strips in a criss-cross (lattice) pattern over the apple filling. Press the ends of the strips gently onto the bottom crust to seal them.
2. Preheat your oven to 390 °F (200 °C) for a conventional oven (top and bottom heat), or 355 °F (180 °C) for a convection oven (fan-assisted). Place your assembled Dutch apple pie into the preheated oven and bake for approximately 50 minutes. The pie should be golden brown and the filling visibly bubbling, indicating the apples are tender.
3. While the pie is baking or towards the end of its baking time, prepare the apricot glaze. In a small saucepan, gently heat the apricot jam with two tablespoons of water until it is warm and has a brushable consistency. Stir until smooth.
4. Once the pie is golden brown and cooked through, carefully remove it from the oven. Immediately brush the warm apricot jam glaze generously over the entire top crust. This will give your Dutch apple pie that irresistible traditional shine and a lovely touch of extra sweetness. You can now serve the pie warm, or allow it to cool completely for a different, equally delicious experience.

How Can You Tell If Your Apple Pie Is Perfectly Done?

Knowing when your Dutch apple pie is perfectly baked is key to a delicious result. The pie is ready when the dough on top has achieved a rich, golden brown color, indicating a beautifully crispy crust. More importantly, the apple filling itself must be sufficiently cooked. You should see the filling bubbling gently around the edges and perhaps even through the lattice top, which signifies that the apples have softened and the starches in the custard powder have thickened. This bubbling should occur for at least six to ten minutes during baking, ensuring the apples are tender and the filling is set. If the crust is browning too quickly, you can loosely tent the pie with aluminum foil during the last 15-20 minutes of baking.

How Long Do You Bake a Dutch Apple Pie in the Oven?

The baking time and temperature for a Dutch apple pie can vary slightly depending on your oven type. For a **convection oven** (which circulates air with a fan), you should bake the pie for approximately **50 minutes at 355 °F (180 °C)**. If you are using a **conventional oven** (with top and bottom heat, no fan), you will bake it for the same duration, **50 minutes, but at a slightly higher temperature of 390 °F (200 °C)**. Always keep an eye on your pie, as oven temperatures can vary.

More Delicious Apple Recipes to Try!

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Grandma’s Dutch Apple Pie

Andréa

Here is the BEST recipe to bake a real Grandma’s Dutch Apple Pie (Appeltaart)! This cherished traditional pie features its signature checkered lattice pattern on top. The generous filling is a delectable blend of soft, juicy apples and sweet currants, enveloped in a creamy custard base, all beautifully infused with rich, caramel-like gingerbread spices. It’s the perfect baking recipe for any occasion and a beloved Dutch tradition, guaranteed to be a hit at any party or family gathering!

5 of 15 votes

Print Recipe
Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling time 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Sweets and Sweet Baking, Dessert, Tea Time Treat

Cuisine Dutch

Servings 8 slices

Calories 567 kcal

Equipment

• Food processor with knife attachment
• Plastic wrap
• Standard or convection oven (note temperature adjustments)
• Springform pan (10 ½ inch / 26 cm diameter)
• Pastry brush
• Rolling pin

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Ingredients

For the Dough

• ▢ 2½ cups all-purpose flour
• ▢ ⅔ cups granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 2 large egg yolks, cold
• ▢ 2 sticks unsalted butter, very cold and cubed

For the Filling

• ▢ ⅔ cups dried currants
• ▢ ⅔ cup water (for soaking currants)
• ▢ 2 pounds firm baking apples, e.g. Elstar, Jonagold, or Granny Smith
• ▢ 2 teaspoons custard powder (or cornstarch)
• ▢ 2 teaspoons gingerbread spices (or ground cinnamon)
• ▢ 5 tablespoons granulated sugar

For the Topping Glaze

• ▢ 3 tablespoons apricot jam
• ▢ 2 tablespoons water (for thinning jam)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Dough Preparation

• ▢
  The dough is most easily prepared using a food processor with a knife attachment. Add the flour, granulated sugar, and cold, cubed butter to the food processor bowl.
• ▢
  Pulse briefly several times until small, pea-sized crumbs of butter are visible within the flour mixture.
• ▢
  Add the cold egg yolks and pulse again until the dough just starts to come together into a cohesive ball. Be careful not to overmix.
• ▢
  Divide the dough into two portions: one larger piece (approximately ⅔) for the base and one smaller piece (⅓) for the lattice top. Wrap each piece tightly in plastic wrap.
• ▢
  Refrigerate both dough packages for at least 20 minutes. This chilling process makes the dough firmer and easier to handle, preventing stickiness during rolling.
• ▢
  Preheat your oven to 355 °F (180 °C) for convection ovens, or 390 °F (200 °C) for conventional ovens.
• ▢
  Generously butter a 10 ½ inch (26 cm) springform pan to prevent sticking.
• ▢
  Unwrap the largest portion of dough and roll it out on a lightly floured surface into a large circle, approximately 13 x 13 inches (32 x 32 cm), ensuring it’s about ⅛ inch (3 mm) thick.
• ▢
  Carefully transfer the rolled-out dough into the buttered springform pan, lining both the bottom and sides. Gently press to secure, mending any small cracks with your fingers.
• ▢
  Place the dough-lined springform back into the refrigerator while you prepare the filling.

Filling & Assembly

• ▢
  In a small saucepan, combine the dried currants with ⅔ cup of water. Bring to a boil, then immediately turn off the heat and let the currants soak for 10 minutes to rehydrate and plump up.
• ▢
  Drain the rehydrated currants thoroughly and gently pat them dry with a clean tea towel to remove any excess moisture.
• ▢
  Peel and core the apples, then cut them into uniform ½ x ½ inch (1 x 1 cm) cubes.
• ▢
  In a large bowl, combine the apple cubes with the dried currants, custard powder, granulated sugar, and gingerbread spices. Mix everything very well to ensure the apples are evenly coated.
• ▢
  Retrieve the dough-lined springform from the refrigerator and evenly fill it with the prepared apple mixture. Gently press down on the filling to create an even layer. Return the springform to the fridge.
• ▢
  Unwrap the second, smaller portion of dough and roll it out thinly on a lightly floured surface.
• ▢
  Using a sharp knife or pastry wheel, cut the rolled dough into even strips, approximately ½ inch (1 cm) wide.
• ▢
  Take the pie from the refrigerator. Arrange the dough strips in a classic lattice (diamond) pattern over the apple filling. Press the ends of the strips gently onto the edge of the bottom crust to seal.
• ▢
  Place the assembled pie in the preheated oven and bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
• ▢
  Once baked, carefully remove the pie from the oven and let it stand for about 5 minutes before applying the glaze.

Finishing Touches & Serving

• ▢
  In a small saucepan, gently heat the apricot jam with 2 tablespoons of water until it’s warm and smooth. Immediately brush this glaze over the entire top of the baked pie to give it a beautiful, irresistible shine.
• ▢
  Allow the pie to cool for at least 10 minutes in the springform before carefully removing the sides of the pan. This helps the pie set and prevents it from falling apart.
• ▢
  You can serve this delicious Dutch apple pie while it is still warm, perhaps with a scoop of vanilla ice cream or whipped cream. It’s also equally delightful when served cold, making it a versatile treat for any time of day.

Notes

1. Choosing the Right Apples: For the most delicious Dutch apple pie, select firm baking apples that hold their shape well and offer a balanced sweet-tart flavor. Excellent choices include Elstar, Jonagold, or Granny Smith apples. Feel free to use a single variety or mix two or three for a more complex and robust flavor profile.

2. The Importance of Cold Ingredients for Dough: The secret to a truly flaky and tender pie crust lies in keeping your dough ingredients, especially the butter, as cold as possible. Cold butter creates small pockets in the dough that turn into steam during baking, yielding a wonderfully light and crispy texture. A cold dough is also significantly less sticky and easier to roll out, making your baking process smoother. Don’t hesitate to pop the dough back into the fridge if it starts to warm up while you’re working with it.

3. Custard Powder for a Perfect Filling: The addition of custard powder (or cornstarch) to your apple filling is crucial. It acts as a thickening agent, absorbing the natural moisture released by the apples as they cook. This prevents your pie filling from becoming watery or soggy, ensuring a creamy, well-set filling that holds its shape beautifully when sliced.

4. Pre-soaking Currants: Before incorporating the currants into the filling, soak them in hot water for about ten minutes. This rehydrates and plumps them, ensuring they remain soft and juicy and preventing them from drying out or burning during the baking process.

5. Oven Temperature Guidance: Oven types can impact baking. If you are baking in a **convection oven** (which has a fan for air circulation), bake your pie for 50 minutes at **355 °F (180 °C)**. If you are using a **conventional oven** (with top and bottom heat), the baking time remains 50 minutes, but the temperature should be set to **390 °F (200 °C)**. Always monitor your pie and adjust baking time slightly if needed, as all ovens can vary.

6. Storage Recommendations: Proper storage helps maintain the freshness and flavor of your Dutch apple pie.

At Room Temperature: For up to one to two days, store the cooled pie in an airtight cake box or tightly wrapped in aluminum foil. Keep it in the coolest part of your kitchen, away from direct sunlight.

In the Refrigerator: To extend its freshness, cover the apple pie tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to three days. Bring to room temperature or gently warm before serving.

Freezing: Once completely cooled, wrap the entire pie or individual slices airtight in several layers of plastic wrap, then a layer of aluminum foil, or place in a freezer-safe container. It can be frozen for up to one month. To thaw, transfer to the refrigerator overnight. For best results when serving after freezing, warm the thawed pie in an oven at 320 °F (160 °C) for about 10-15 minutes until heated through.

7. Nutritional Information: The nutritional values provided are an estimate based on the pie being divided into 8 equal slices. Please note that exact values may vary depending on specific ingredient brands and preparation methods.

Nutrition

Calories: 567kcalCarbohydrates: 84gProtein: 6gFat: 25gSaturated Fat: 15gTrans Fat: 1gCholesterol: 110mgSodium: 249mgFiber: 5gSugar: 47gVitamin A: 860IUVitamin C: 7mgIron: 3mg

Keyword a Dutch recipe, a recipe for apple pie, Appeltaart, traditional pie

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