Dutch Apple Pie

Dutch Apple Pie

A lovely recipe I got from the net some eight years ago, that I’ve made many, many times and has been loved by all who have eaten it!

I was married for a while to a Dutchman who used to make a decent Dutch apple pie.  For years I tried to get him to give me the recipe but he never wrote it down so I turned to good old Google and tried many recipes that just weren’t it.  Then I found this one and was transported to Oma Annie’s beautiful garden, strong filter coffee and a freshly baked appeltaart with cream.

My son reckons this Apple pie is better than his step-dad’s one and on a par with his Oma’s one – high praise indeed!

The original recipe I found here: http://www.recipezaar.com/Dutch-Apple-Pie-Omas-Appeltaart-128732

I took some of the comments on board and modified it slightly to fit the way I remembered it and I hope you give it a go and leave your comments below!



  • 2 1/8 cups self-rising flour (300g)
  • 3/4 cup butter or margarine (180g)
  • 1/2 cup brown sugar (150g)
  • 1 teaspoon vanilla essence
  • 1 pinch salt


  • 2 1/4 lbs apples (1kg)
  • 3/4 cup raisins (washed and dried, 100g)
  • 1/4 cup granulated sugar (40g)
  • 3 teaspoons cinnamon (or more to taste)
  • 2 1/2 teaspoons lemon juice (or more to taste)

Additionally –

  • 1 egg
  • 3 tablespoons custard powder(to absorb the juices)


For the dough:  Sieve the flour, brown sugar, vanilla and the salt into a bowl.

Cut the butter or margarine into small cubes and add these to the flour mixture.  Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).  Using two knives, mix the butter/margarine and the flour mixture.

Using one hand, kneed it to form the dough – you should be able to form it into a ball (this may take quite long).  Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.

For the filling: Peel the apples and cut them in cubes (allow the sizes to vary–it’ll taste better).  In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.  Mix well and allow the flavours to blend, stirring occasionally.

Grease a 9-inch round spring-form cake pan.  Line the pan (bottom and sides) with about 3/4 of the dough – as long as the pan is covered, the layer need not be very thick – it will grow!  Cover the bottom with the remaining custard powder.  Add the filling, but try to leave the juices out

On a lightly floured surface, roll out the remaining dough until it’s less than 1/4 inch (1/2 cm) thick.  Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface-you should be able to see quite a lot of the apple pieces.  If necessary, use some of the remaining dough to make the edges a bit higher.  Use the remaining egg to coat the dough strips.

Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.  If you have any dough left, roll it out, sprinkle with sugar and cinnamon or left-over apple mixture and bake it on baking paper for a few minutes.

Remove the springform only after the pie has cooled.  Serve warm (reheat in oven or microwave) or cold, with cream, ice cream, or custard.