Classic Dutch Apple Pie

OLYMPUS DIGITAL CAMERAThis recipe is from my dad, and originally from his mom.
For a baking tin of  24cm/9”


  • 300 g flour
  • 150 g raw sugar
  • 180 g cold butter
  • 1 egg
  • pinch of salt


  • 600 g sour apples (preferably Belle de Boskoop)
  • 60 g sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon candied ginger, chopped (optional)
  • 20 g raisins
  • 1 table spoon of bread crumbs

For the dough, we use what we call “basterdsuiker”. This is a kind of raw sugar that still contains some of the molasses (so it is not completely refined) and gives exactly the right consistency to the crust of a Dutch apple pie: crispy on the outside and soft on the inside. If you use normal, refined, caster sugar, the crust will become too hard. On the picture, you can see from left to right: normal caster sugar, white raw sugar, dark brown raw sugar.

We use white raw sugar for this pie, but if you cannot find it, use the lightest kind of brown sugar you can find.

Preheat the oven to 180ºC/350ºF.


Add the sugar and the salt to the flour. Then, use two knives to cut the butter into the flour until you have little tiny bits of butter. Beat the egg and add half of it to the dough. Knead with cold hands until the dough is smooth and can be formed into a ball.

Butter the baking tin and dust with flour. Keep a quarter of the dough aside, and use the rest to line the baking tin by pressing it out until you have an equally thin layer on the bottom and on the sides.


Sprinkle a thin layer of bread crumbs on the bottom of the dough in the baking tin, add the raisins and (if desired) the ginger. The raisins and the bread crumbs will soak up the excess moist from the apples and the ginger gives a spicy flavour.

Mix 60 g sugar with the cinnamon.

Peel the apples, remove the cores and cut into thin slices. Put a layer of apple slices in the pie on top of  breadcrumbs, raisins and ginger.

Dust with cinnamon sugar. Put another layer of apple slices and dust again with cinnamon sugar. Continue until all apple is used.


Roll out the dough that was kept aside and cut it into thin strips which you lay over the pie to form a  lattice pattern on top of the pie. Attach the end of each strip to the dough on the side. Brush the top of the pie with the rest of the beaten egg. Put in the preheated oven for 45-50 minutes.


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