Food for Thought

Bake 11: Dutch Apple Pie

Flickr Photo Credit: Apple Harvest by Steenbergs

I was going to keep this recipe for later in the year. It’s a perfectly autumnal dish, somewhere between a pie and a crumble, and filled with cinnamon and sugar apples. But then I asked the husband what he wanted for pudding on Sunday, and he smiled and asked nicely, and I am weak.

So I made Dutch Apple Pie. And now you can too!

This recipe came originally from here, and the only change I made is that I tend to make my own shortcrust pastry for the pie crust, so it always looks a bit lumpy.

Dutch Apple Pie


  • 1 quantity of shortcrust pastry

For the filling:

  • 5-6 apples, peeled and sliced
  • 3/4 cup caster sugar
  • 1 tsp cinnamon
  • Pinch of coriander

For the crumble topping:

  • 2/3 cup flour
  • 1/2 cup brown sugar
  • 1/3 cup butter, cubed


  • Grease a pie or flan dish and line with the shortcrust pastry
  • Mix apples with the sugar and spices and tip into the pastry

Apples, sugar and cinnamon Apple Pie Filling

  • Rub the crumble ingredients together until, well, crumbly, then sprinkle over the apples, making sure they’re all covered

Dutch Apple Pie

  • Bake at 220°C for 15 minutes, then reduce heat to 190°C for another 35 minutes

Dutch Apple Pie

  • Eat, with cream, for personal preference…