Dutch Apple Pie
Few dessert recipes are as satisfying as a well-made Dutch Apple Pie. The star here is egg yolks, supported by a short list of everyday ingredients. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 175 g Butter
- 2 Egg Yolks
- 300 g Flour
- 200 g Sugar
- Salt
- 1 Ground Cinnamon
- 100 g Raisins
- 6 Apples
- 1 tbsp Cold Water
Method
- Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add to the bowl. Turn this into a firm dough. Don't over process, you do not want the dough to turn warm. Check if it sticks by pinching it between your fingers.
- Turn out onto a piece of plastic wrap. Make a round ball of it by using your hands and roll it into the plastic. Place into the fridge for half an hour to cool.
- Take a round baking tin of 22 cm diameter and cover this with baking paper. Brush the sides with butter.
- Preheat the oven to 170˚C (340˚F)
- Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.
- Place the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet. Place this into the baking tin and cover the bottom and the sides well. I usually just press it into the tin without rolling it out. I find that the easiest way but it is less smooth. Just do whatever works for you.
- Make sure you keep 1/4 of the dough separate to form the strips on the top.
- Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom. You can use breadcrumbs for this as well. Shake it a bit so it is divided equally across the bottom.
- Add the apple mixture and divide well over the tin. Rol out the rest of the dough and cut into strips. Place that over the top of the pie in a diamond shaped pattern. Brush the strokes and sides with the other egg yolk and place in the preaheated oven.
- Bake the apple pie for about 1 hour or until golden and cooked through. Leave to cool in the tin and make sure the sides are loose before opening the tin.
Tips for the best Dutch Apple Pie
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Netherlands base takes well to it.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Dutch Apple Pie recipe hard to make?
It is rated hard: 9 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for egg yolks?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Dutch Apple Pie ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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