There is something truly magical about the aroma of apples and cinnamon baking in the oven. It’s a scent that instantly makes a house feel like a home. For me, that scent is forever tied to this Traditional Dutch Apple Pie, or Appeltaart as it’s known in the Netherlands. It isn’t your average apple pie with a flaky, double crust. Oh no, this is something much more rustic, substantial, and in my opinion, utterly wonderful. The crust is a rich, buttery, almost cake-like shell, filled to the brim with a mountain of tangy apples, and finished with a glorious cinnamon-spiked streusel topping.

This recipe has become a treasured part of my baking repertoire over the years. After testing this recipe five times, I finally got the buttery, crumbly streusel just right, so it provides the perfect crunchy contrast to the soft, baked apples beneath. It’s the kind of dessert that feels special without being overly fussy, a centrepiece that draws everyone to the table. We love making this on a lazy Sunday afternoon, filling the kitchen with warmth and the promise of a delightful treat. It’s a joy to bake and an even greater joy to share.

Whether you’re an experienced baker or just looking for a new and impressive dessert to try, this Dutch Apple Pie recipe is for you. It’s a wonderful departure from the norm, offering a unique texture and a deeply satisfying flavour that always gets compliments. It works beautifully as the finale to a special meal, perhaps after serving my Lemon Garlic Chicken, or simply with a cup of coffee for a cosy afternoon break.

Recipe Overview

This traditional Dutch Apple Pie features a deep, buttery crust that’s pressed into the tin, not rolled. It’s packed with a generous apple filling, lightly spiced with cinnamon and nutmeg, and crowned with a crisp, golden-brown streusel. I found that letting the pie cool almost completely is the secret to getting those perfect, clean slices that hold their shape. It’s a substantial pie with a delightful contrast of textures.

• Prep Time: 30 minutes
• Cook Time: 60-70 minutes
• Total Time: 1 hour 40 minutes (plus cooling)
• Servings: 8-10 people
• Difficulty: Medium

Why You’ll Love This Traditional Dutch Apple Pie

• Genuine Flavour: The tartness of the Bramley apples cuts through the sweetness of the pastry and streusel, while the cinnamon and hint of nutmeg provide a gentle, warming spice that complements the fruit perfectly.
• The Perfect Texture Combination: You get a firm, buttery crust, a soft and tender apple filling, and a wonderfully crunchy, crumbly streusel topping all in one bite.
• A Straightforward Method: While it looks impressive, the process is very methodical. The pastry is pressed into the tin, which is much more forgiving than rolling, and the filling comes together in minutes.
• Ideal for Gatherings: Because it’s so deep and hearty, a single pie serves a good number of people. It’s a fantastic dessert for a Sunday roast or a family celebration, and the perfect sweet finish after a savoury main like my Garlic Parmesan Chicken Pasta Recipe.
• Family Tested: My kids absolutely adore helping make the streusel topping – it’s their favourite job! And everyone agrees it’s best served slightly warm.

Traditional Dutch Apple Pie

⏱️ 40 min prep  •  🍳 65 min cook  •  👥 8 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, the quality of your ingredients really shines through, especially the butter. I prefer to use a good quality unsalted butter, like Lurpak, as it has a lower water content which results in a richer, more tender crust. You’ll also want a mix of apples for the best filling.

• For the Pastry and Streusel:
• 400g plain flour
• 250g cold unsalted butter, cubed
• 200g caster sugar
• 1 large free-range egg, beaten
• 1 tsp ground cinnamon
• A pinch of salt
• For the Apple Filling:
• 1.5kg apples (I use a mix of 4 large Bramley apples for tartness and 3 Gala or Braeburn apples for sweetness and structure)
• 75g light brown soft sugar
• 50g raisins or sultanas (optional)
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp cornflour

Sara’s Tip: Don’t be tempted to use pre-ground nutmeg if you can help it. Grating a whole nutmeg fresh into the filling releases so much more aromatic oil and gives a noticeably warmer, more complex flavour.

How to Make Traditional Dutch Apple Pie

We’ll start by making the dough, which cleverly serves as both the crust and the streusel topping. Then we’ll prepare the fragrant apple filling and assemble the whole thing before baking it to golden perfection.

1. Prepare the Dough: In a large bowl, combine the 400g of plain flour, 200g of caster sugar, 1 tsp of cinnamon, and a pinch of salt. Add the 250g of cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
2. Form the Pastry: Add about two-thirds of the beaten egg to the flour mixture (reserve the rest for an egg wash). Gently bring the mixture together with your hands to form a soft dough. Don’t overwork it. Take two-thirds of this dough, wrap it in cling film, and chill in the fridge for 30 minutes. The remaining one-third is your streusel base – just leave it in the bowl.
3. Prepare the Tin: Grease and flour a 23cm (9-inch) deep springform tin. Take the chilled dough from the fridge and press it evenly over the base and about two-thirds of the way up the sides of the tin. What works best for me is using the flat bottom of a glass to press the base down firmly and evenly. Prick the base with a fork and pop it back in the fridge while you make the filling.
4. Make the Apple Filling: Peel, core, and slice your apples into chunks about 1-2 cm thick. Place them in a large bowl and toss with the lemon juice immediately to prevent browning. Add the 75g of light brown sugar, 50g of raisins (if using), 1 tsp of cinnamon, the nutmeg, and the tbsp of cornflour. Toss everything together until the apples are evenly coated.
5. Assemble the Pie: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Take the pastry-lined tin from the fridge and pile the apple filling inside. It will seem like a lot, but they will cook down. Gently press them down to pack them in.
6. Add the Streusel: Take the remaining third of the dough mixture you set aside. Simply use your fingers to crumble it evenly over the top of the apple filling, creating a rustic, bumpy streusel topping.
7. Bake to Perfection: Brush the exposed rim of the pastry with the leftover beaten egg. Place the springform tin on a baking tray to catch any drips. Bake for 60-70 minutes, or until the streusel is a deep golden brown and the apple filling is bubbling. If the top starts to brown too quickly, you can loosely cover it with foil for the last 15 minutes.
8. Rest the Pie: This is a crucial step! Once baked, remove the pie from the oven and let it cool completely in the tin on a wire rack. This will take at least 3-4 hours. This allows the filling to set properly, ensuring you can cut clean slices.

Tips From My Kitchen

• Temperature Control: For the best pastry, all your ingredients should be cold. I even put my mixing bowl in the fridge for 15 minutes before I start if the kitchen is particularly warm. This prevents the butter from melting and keeps the crust tender.
• The Secret Step: I learned that adding a tablespoon of cornflour to the apple filling is a game-changer. It helps to thicken the juices released by the apples as they cook, which is the best defence against the dreaded soggy bottom.
• Make-Ahead: You can prepare the pastry dough up to two days in advance and keep it well-wrapped in the fridge. You can also assemble the entire pie (without the egg wash) and freeze it for up to a month. Bake from frozen, adding an extra 20-25 minutes to the cooking time.
• Storage: The pie keeps beautifully. Cover it and store at room temperature for up to 2 days, or in the fridge for up to 5 days. I find it’s best reheated for 10 minutes in a moderate oven to crisp up the streusel again.

Common Mistakes to Avoid

• Using the Wrong Apples: Using only eating apples (like Gala or Fuji) can result in a mushy, overly sweet filling. Using only cooking apples (like Bramley) can be too tart and watery. A combination gives you the perfect balance of flavour and texture.
• Incorrect Oven Temperature: Baking the pie at too low a temperature won’t allow the buttery crust to cook through properly, leaving it pale and soft. The initial heat of 180°C is important to set the crust.
• Skipping the Rest Time: I know it’s tempting to dive right in, but slicing a hot Dutch apple pie will lead to a collapsed, messy slice. Patience is key! Letting it cool completely allows the filling to firm up, making slicing a breeze.

Delicious Variations to Try

While the traditional recipe is fantastic as it is, you can certainly add your own twist. Here are a few ideas we’ve enjoyed.

• Add a Nutty Crunch: Add 75g of toasted chopped walnuts or pecans to the apple filling. Their earthy flavour and crunchy texture are a wonderful addition.
• A Hint of Citrus: Add the finely grated zest of one orange or lemon to the apple filling along with the juice. It adds a lovely, bright fragrance and zing.
• Spice it Up: For a more intensely spiced pie, add a pinch of ground cloves and a pinch of ground ginger to the filling along with the cinnamon and nutmeg.

What to Serve With Traditional Dutch Apple Pie

This pie is magnificent on its own, but a simple accompaniment can elevate it even further. It is the kind of dessert that makes any meal feel special, even a simple weeknight one like my favourite Juicy Chicken Recipe.

• Thick Cream or Ice Cream: A spoonful of clotted cream, thick double cream, or a scoop of high-quality vanilla bean ice cream is the classic pairing. The cool creaminess against the warm, spiced pie is a match made in heaven.
• Custard: A jug of warm, homemade custard is another brilliant choice, especially on a cold day.
• Coffee: For an authentic Dutch touch, serve a slice with a strong coffee or a `koffie verkeerd` (the Dutch equivalent of a café au lait).

Frequently Asked Questions

Traditional Dutch Apple Pie

A classic Dutch pie with a buttery, crisp pastry, a generous spiced apple filling, and a rustic streusel crumb topping. A perfect comfort dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Dutch

Calories: 670

Ingredients Method Notes

Ingredients

  

For the Pastry and Streusel

• 400 g plain flour
• 250 g cold unsalted butter cubed
• 200 g caster sugar
• 1 large free-range egg beaten
• 1 tsp ground cinnamon
• A pinch of salt

For the Apple Filling

• 1.5 kg apples I use a mix of 4 large Bramley apples for tartness and 3 Gala or Braeburn apples for sweetness and structure
• 75 g light brown soft sugar
• 50 g raisins or sultanas optional
• 1 tbsp lemon juice
• ¼ tsp ground nutmeg
• 1 tbsp cornflour

Method

 

1. Prepare the Dough: In a large bowl, combine the 400g of plain flour, 200g of caster sugar, 1 tsp of cinnamon, and a pinch of salt. Add the 250g of cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
2. Form the Pastry: Add about two-thirds of the beaten egg to the flour mixture (reserve the rest for an egg wash). Gently bring the mixture together with your hands to form a soft dough. Don't overwork it. Take two-thirds of this dough, wrap it in cling film, and chill in the fridge for 30 minutes. The remaining one-third is your streusel base - just leave it in the bowl.
3. Prepare the Tin: Grease and flour a 23cm (9-inch) deep springform tin. Take the chilled dough from the fridge and press it evenly over the base and about two-thirds of the way up the sides of the tin. What works best for me is using the flat bottom of a glass to press the base down firmly and evenly. Prick the base with a fork and pop it back in the fridge while you make the filling.
4. Make the Apple Filling: Peel, core, and slice your apples into chunks about 1-2 cm thick. Place them in a large bowl and toss with the lemon juice immediately to prevent browning. Add the 75g of light brown sugar, 50g of raisins (if using), 1 tsp of cinnamon, the nutmeg, and the tbsp of cornflour. Toss everything together until the apples are evenly coated.
5. Assemble the Pie: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Take the pastry-lined tin from the fridge and pile the apple filling inside. It will seem like a lot, but they will cook down. Gently press them down to pack them in.
6. Add the Streusel: Take the remaining third of the dough mixture you set aside. Simply use your fingers to crumble it evenly over the top of the apple filling, creating a rustic, bumpy streusel topping.
7. Bake to Perfection: Brush the exposed rim of the pastry with the leftover beaten egg. Place the springform tin on a baking tray to catch any drips. Bake for 60-70 minutes, or until the streusel is a deep golden brown and the apple filling is bubbling. If the top starts to brown too quickly, you can loosely cover it with foil for the last 15 minutes.
8. Rest the Pie: This is a crucial step! Once baked, remove the pie from the oven and let it cool completely in the tin on a wire rack. This will take at least 3-4 hours. This allows the filling to set properly, ensuring you can cut clean slices.

Notes

It's crucial to cool the pie completely for at least 3 hours to allow the filling to set before slicing. Serve warm or at room temperature, with a scoop of vanilla ice cream or whipped cream.

I truly hope you enjoy baking this Traditional Dutch Apple Pie. It’s a recipe filled with warmth and rustic charm, and a slice of it never fails to bring a smile to my face. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know how yours turned out! Happy baking!