Traditional Dutch apple pie recipe

4.69 from 79 votes

I make the most delicious apple pie using my grandmother's recipe. The recipe is too good not to share, so here it is.

Prep Time40

Cook Time1

Total Time1 40

Servings: servings

For a 24 cm/9 inch springform pan

Beat the egg loosely into two parts. Use one half for the dough and the other half for the egg wash.
Mix the butter, caster sugar, self-rising flour, half the egg, vanilla sugar, and a pinch of salt into a firm dough. Divide the dough into 3 parts.
Peel, core and slice the apples. Mix granulated sugar and cinnamon in a cup.
Grease your springform pan and dust it with flour.
Use one piece of dough to cover the bottom of the pan. Use the second piece of dough for the sides. You can roll the dough out, or you can press the pieces of dough against each other in the springform pan.
Sprinkle the breadcrumbs on the bottom of the lined baking pan. The breadcrumbs will absorb the moisture from the apples.
Place half of the apples in the pan and sprinkle with ⅓ of the cinnamon-sugar mixture. You can also place the remaining apple slices in the pan and sprinkle the remaining cinnamon-sugar mixture on top.
Roll out the last of the dough on a flour-dusted work surface to a 5 mm thick sheet and cut strips about 1 cm wide.
Place the strips crosswise on the apple pie. Use a few extra strips of dough to finish the edges. Brush the dough with half the egg.
Place the cake slightly below the center of the oven. Bake for 60 minutes at 170 °C/340 ℉ (conventional) until done and golden brown.
Allow the cake to cool in the pan before removing the ring of the springform pan.

Tips

Served warm with a dollop of whipped cream, this cake is delicious. But it's even better the next day, when the flavors have settled in.

How to store

You can store the apple pie for 2-3 days outside the refrigerator.