Dutch Apple Pie Recipe: How To Make The Best Appeltaart!

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If you visit the Netherlands you will quickly realise that Dutch Apple Pie (aka Appeltaart) is hugely popular here.  It can be found literally everywhere your turn; in cafes, restaurants, supermarkets and more often than not at birthday parties too.

The Dutch people can’t get enough of it and when you taste it, you will understand why.

Traditional Dutch Apple Pie Recipe: This one is definitely a crowd pleaser, with a generous 10-12 servings just wait for the compliments to come rolling in!

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I have tried various traditional recipes and this recipe is actually a combination of them all.

I serve it at most of our birthday gatherings and it always goes down a storm.  The compliments always come rolling in from my Dutch guests. 🙂

It’s not difficult to make but you do need to allow enough time for the prep work.

I shared this recipe first on Kenarry: Ideas For The Home where I am part of the creative team and as it is an American website I converted the recipe into cups.

If you would rather have the measurements in cups you can find it here –> Kenarry.com


Dutch Apple Pie

Cuisine Dutch
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 10 people
Author Sam Franklin


Dough Mix

  • 300 grams plain flour
  • 200 grams cold butter (cubed)
  • 125 grams sugar
  • 1 egg
  • 1 pinch of Salt

Apple Filling

  • 7 apples (8 if small)
  • 80 grams raisins
  • 50 grams sugar
  • 3 teaspoons cinnamon
  • 2 tablespoons custard
  • 50 grams fine breadcrumbs



  1. Peel, core and thinly slice the apple then put it in a large mixing bowl.

  2. Add the sultanas, sugar, cinnamon, and custard powder to the apples and mix thoroughly.  Then set aside


  1. Put the flour, sugar, salt and butter into a food processor and blend until mix resembles breadcrumbs.

  2. Whisk egg and add 2/3 of it to the mixture (reserve 1/3 for the top of the pie later).
  3. Blend until mixture begins to stick together and forms into a ball of dough.
  4. Remove from food processor, with floured hands pat into an oval, wrap in clingfilm and refrigerate for 1/2 hour.
  5. (if you don't have a food processor this step can also be done by hand - with cold hands use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then add the egg and work into the mix until it forms into a dough consistency)


  1. Pre-heat the oven to 180 ℃ / 350 ℉ (170 ℃ / 325 ℉ for fan ovens).
  2. Grease 9" springform baking tin.
  3. Use 2/3 of the ball to make the pie base and reserve the rest to make the topping.
  4. On a floured surface roll out 2/3 of the dough into a circle that is big enough to line the bottom and sides of a 9" springform tin.
  5. Drape the dough over the rolling pin and line the bottom and sides of the baking tin (don't worry if the side crumbles a bit you can repair it in a moment - as long as you have covered the most of the bottom it's fine).

  6. Trim the dough from the top of the tin and use any excess dough to repair any holes in the bottom and sides of the dough base.  You can do this by just pressing bits in and smoothing it out.

  7. Sprinkle the breadcrumbs over the dough base (this will help absorb any excess juices from the apple and stop the bottom going soggy)

  8. Now tip the apple filling (not the juice) into the dough base and firmly press the apples down.


  1. Roll the dough you reserved earlier and cut into long strips.
  2. Use these long strips to create a criss-cross pattern on top of the pie.
  3. Press the edges of the strips firmly into the sides of the pie.
  4. Now use the 1/3 of the egg you reserved earlier to brush the top of the pie.
  5. Place in the centre of the pre-warmed oven and bake for approximately 1 hour.
  6. When the pie is a light golden brown remove from oven and allow it to cool before removing from the baking tin.


How To Serve Your Dutch Apple Pie

The Dutch Apple Pie is delicious served together with a dollop of whipped cream and a nice cup of coffee.


This Dutch Apple Pie (aka Appeltaart) is a national favourite here in the Netherlands. Filled with a delicious mixture of apple, raisin and cinnamon this traditional pie recipe is a guaranteed crowd pleaser!

How To Store Your Dutch Apple Pie

If you are not going to eat your apple pie straight away, it’s best to wrap it in foil (or an airtight container) and keep it in a cool place.

And if by any miracle, you do happen to have some leftover, it can be saved in the freezer.  Just cut it into individual portions and wrap each piece in a piece of tin foil (I normally save the individual wrapped pieces in a resealable freezer bag which I write on what it is and the date when it was frozen).

When you defrost it, it’s nice to then rewarm it in the microwave or oven.  We often serve the warmed up leftovers together with vanilla ice cream and use as a dessert.


If you like the sound of this recipe you can always save it on pinterest for later (I would really appreciate the shares 🙂 )


I have lots more delicious Dutch (and British) recipes that I love to cook and plan to share on here in the not too distant future.  Be sure not to miss them by signing up for the bi-weekly newsletter, which will keep you up to date with all my latest posts, freebies and news from the blog.

If you are not already a subscriber you can sign up for my newsletter here —> Yes, I would like to receive all the latest ideas, news and freebies from A Happy Home In Holland


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2 thoughts on “Dutch Apple Pie Recipe: How To Make The Best Appeltaart!

  • April 29, 2017 at 8:06 am

    This looks scrumptious to say the least. What is custard powder? My guess is some powder from a box of Vanilla pudding. Thanks in advance for the info. Sandy in California

    • May 2, 2017 at 5:12 pm

      Thanks, it certainly is. I know you can find Bird’s custard powder on amazon but I don’t know if it is available elsewhere. I have looked up custard online and you are right vanilla pudding would be the closest thing you can find freely in the supermarkets. I do think the vanilla pudding would work fine as it just helps to set the apples a bit and hold it together. Not all Dutch Apple Pie recipes have this ingredient but I like this particular version.


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