Authentic Deep-Dish Dutch Apple Pie: The Ultimate Winkel Café-Inspired Recipe
Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of warming spices. This comprehensive guide will help you recreate the beloved Amsterdam classic in your own kitchen.
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A cherished memory from my first visit to Amsterdam in 2010 was discovering the iconic Dutch apple pie. Every autumn since then, an undeniable craving for this impressive, deep-dish delight returns, compelling me to recreate its magic.
In Amsterdam, the apple pie—or appeltaart, as it is known in Dutch—isn’t just a dessert; it’s a culinary institution, revered as the queen of sweet treats. You’ll find it proudly displayed in every bakery window and gracing almost every café menu, sometimes standing alone as the sole sweet option. While each establishment boasts its unique take on the appeltaart, one characteristic remains constant: it bears little resemblance to the classic North American apple pie. Traditional North American versions are typically thinner, with apples neatly enclosed between two layers of pastry, often featuring a decorative lattice or cutout top crust.
The Dutch apple pie, however, offers a visually distinct and profoundly satisfying experience. It looks almost like a robust, rustic cake, usually baked in a springform pan. Its pastry is notably sweet, possessing a rich, crumbly, sablé-like texture that distinguishes it from a flaky shortcrust. Instead of being rolled out, the crust is simply pressed into the bottom and up the sides of the pan, creating a sturdy, flavorful base. The filling is a generous medley of firm apples (or a thoughtful mix of firm and a few softer varieties) ensuring that each slice retains its structural integrity and the apple pieces remain delightfully visible and tender-crisp. This hearty filling is often elevated with raisins, a fragrant blend of spices, a hint of bright lemon juice, and sometimes even nuts or a splash of liqueur. Some variations feature an “open top,” allowing diners to admire the sheer volume of apples packed within, while others are crowned with a crumble-like topping. A slice of Dutch apple pie is most commonly served at room temperature or even cold, and it’s frequently garnished with a dollop of freshly whipped cream, adding a luxurious finish.
A piece of appletaart at the ‘t Smalle Café, Amsterdam:
The Legendary Winkel Café: Inspiration for the Perfect Appeltaart
When in Amsterdam, one particular café holds an almost mythical status for its unparalleled Dutch apple pie: Winkel Café. Nestled in the charming and trendy Jordaan neighborhood, Winkel Café is a pilgrimage site for pie lovers, featured prominently in every major guidebook. And I can personally attest, their pie truly lives up to its formidable reputation. It was, without a doubt, the best appeltaart I tasted during my visits to Amsterdam—so exceptional, in fact, that I found myself returning more than once, even indulging in a slice for breakfast! The dream of baking my own authentic Dutch apple pie, one that captured the essence of Winkel’s masterpiece, took root in my mind from that very first unforgettable bite.
The famous Winkel apple pie, in Amsterdam:
What I believe makes Winkel’s version of the Dutch apple pie so incredibly addictive is its distinctive crust. It’s sweet, delightfully crumbly, and boasts a satisfying crunch that contrasts beautifully with the tender apple filling. The top layer of their pie is especially gratifying; it’s thinner and less densely pressed than many other versions, resulting in a texture that leans more towards a delicate crumble than a traditional solid pie crust. This unique characteristic adds another layer of sensory pleasure to every bite.
My quest to find a recipe that mirrored the sublime experience of Winkel’s Dutch apple pie was a long one. Their specific recipe, it turns out, is a meticulously guarded secret! I encountered countless online pleas for it, yet no definitive answers. Undeterred, I embarked on my own culinary journey, testing numerous recipes and meticulously tweaking ingredient ratios. After much experimentation, I finally developed a dessert that comes remarkably close to the famous Winkel apple pie. This deep-dish Dutch apple pie is truly spectacular: its crust is perfectly crunchy and sweet, while the apples burst with a pure, bright flavor, enhanced by aromatic spices. It’s a wonderful dessert to serve to guests, making a stunning centerpiece at any gathering. I even think it would serve as an exceptional birthday cake for someone celebrating in the fall. And of course, its versatility means it’s equally delightful as a hearty breakfast or a comforting afternoon snack.
If a trip to Amsterdam’s Winkel Café isn’t on your immediate horizon, fret not! Making this authentic Dutch apple pie at home is a rewarding experience, and I’m confident you’ll quickly become just as devoted a fan as I am. This recipe brings the essence of a truly special European dessert right to your kitchen.
Helpful Tips for Making Your Best Dutch Apple Pie
Crafting the perfect Dutch apple pie involves a few key techniques and considerations that set it apart from its North American counterparts. Follow these tips to ensure your homemade appeltaart is a resounding success:
- The Unique Crust: Forget about rolling out delicate sheets of pastry! Unlike classic apple pies that demand a traditional shortcrust, Dutch apple pie features a distinctive press-in crust. This makes it incredibly easy to prepare, akin to assembling a graham cracker crust. Simply combine all the crust ingredients, allow the dough to rest briefly, then firmly press it into the bottom and up the sides of a springform pan. This method ensures a sturdy, sweet, and crumbly foundation that perfectly complements the voluminous apple filling.
- The Signature Spices: The authentic flavor of Dutch apple pie comes from a traditional Dutch spice mix known as speculaaskruiden. In the Netherlands, this aromatic blend is readily available in grocery stores, much like pumpkin pie spice in other regions. While you can certainly use a simpler combination of cinnamon and ginger, mixing your own speculaaskruiden provides a far more complex, deeply fragrant, and genuinely authentic flavor profile that elevates the pie from good to extraordinary.
- Essential Tools for Success: For the crust, the recipe recommends using a food processor, which makes quick work of combining the ingredients and achieving the desired dough consistency. However, if you don’t have one, don’t despair! You can achieve similar results using a stand mixer with a paddle attachment or even a hand mixer. The key is to incorporate the butter and sugar thoroughly, then gradually add the flour until the dough comes together.
- The Importance of Timing: You absolutely must make Dutch apple pie at least a half day before you plan on serving it. This is perhaps one of the most crucial tips for achieving perfect slices. The pie requires thorough cooling, ideally for a minimum of 3 hours, before it can be carefully removed from the springform pan and cut. As the pie cools, the filling and crust firm up considerably, making it significantly easier to slice neat, beautiful pieces from this deep-dish delight. For the best results, resting it overnight allows the flavors to meld and the structure to fully set.
- Perfect Serving Suggestions: To serve your homemade Dutch apple pie, you have several delicious options. In Amsterdam, it’s traditionally garnished with a generous dollop of whipped cream, adding a creamy counterpoint to the spiced apples. Alternatively, you can serve it warm, topped with a scoop of vanilla bean gelato or your favorite ice cream for a decadent experience. However, this pie is so flavorful and satisfying that it’s also simply delightful on its own, especially if you’re enjoying a slice for breakfast with a cup of coffee.
- Choosing the Right Apples: The blend of apples is crucial for the pie’s texture. Using firm apples like Braeburn, Gala, or Cortland ensures they hold their shape and offer a slight bite even after baking. Adding a couple of softer apples, such as Golden Delicious or Pink Lady, contributes to a more complex, tender filling that isn’t too uniformly firm. This balance prevents the pie from becoming watery while ensuring a pleasant mouthfeel.
- Optional Flavor Enhancers: Don’t skip the orange and lemon zests! These add a bright, fresh citrus note that cuts through the richness of the pie and enhances the apple flavor. The optional addition of Cognac, Brandy, or Calvados to the filling infuses a subtle warmth and depth, while sultana or golden raisins provide bursts of natural sweetness and chewiness. Chopped walnuts add a delightful nutty crunch, making the pie even more dimensional.
GET A PRINTABLE VERSION OF THE RECIPE: I’ll first break down the recipe into detailed steps with helpful pictures, but you can also skip it and jump to a printable version of the recipe at the bottom of the post, if that’s what you’re looking for.
Deep-Dish Dutch Apple Pie Recipe
Prep Time: 60 minutes
Cook Time: 80 minutes
Cooling Time: At least 3 hours
Serves 12
For the crust
1 1/2 cups (340 g) unsalted butter, cubed, at room temperature
1 1/3 cups (295 g) light brown sugar, packed
Pinch of kosher salt, or fine sea salt
2 large eggs, lightly beaten
5 cups (625 g) all-purpose flour
For the Dutch spice mix (speculaaskruiden)
4 tsp (20 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) freshly grated nutmeg
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground white pepper
1/4 tsp (1 ml) ground cardamom
1/4 tsp (1 ml) ground coriander
1/4 tsp (1 ml) ground aniseeds
For the filling
7 firm apples (such as Braeburn, Gala, or Cortland), peeled, cored, and cut into bite-size pieces
3 soft apples (such as Golden Delicious or Pink Lady), peeled, cored, and cut into bite-size pieces
1 tbsp (15 ml) finely grated orange zest (from about 1/2 orange)
1 tsp (5 ml) finely grated lemon zest (from about 1/2 lemon)
2 tbsp (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
1/3 cup (75 g) packed brown sugar, plus 2 tbsp (30 ml) for baking
2 tsp (10 ml) speculaaskruiden spice mix (prepare as instructed below, or use a simpler combination of ground cinnamon and ginger)
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) Cognac, Brandy, or Calvados (optional, for added depth)
1/2 cup (65 g) sultana or golden raisins (optional, for sweetness)
1/2 cup (57 g) chopped walnuts (optional, for crunch and nutty flavor)
Instructions:
For the crust:
In the bowl of a food processor, combine the softened butter and brown sugar. Process until the mixture is light and creamy, resembling a coarse meal. Set aside 1 tablespoon (15 ml) of the beaten eggs to brush over the pie before baking. Add the remaining beaten eggs to the food processor. Sprinkle with the salt and process for about 5 seconds, or until the eggs are well incorporated into the butter mixture. Scrape down the sides of the bowl to ensure even mixing. Add one-third of the all-purpose flour, then process until it’s just incorporated, about 10 seconds. Scrape down the bowl again. Add another third of the flour and process for another 10 seconds, scraping the bowl. At this stage, you’ll notice the mixture beginning to come together and form larger clumps.
Add the remaining flour and continue to process until the dough fully comes together into a cohesive ball. Stop as needed to scrape down the bowl and ensure all ingredients are evenly mixed. When properly prepared, the dough will have a uniform color, be soft to the touch, and hold together firmly when pressed. Its texture should be very similar to that of Play-Doh, making it easy to work with.
Once the dough is ready, transfer it to a bowl, cover it tightly with plastic wrap, and let it rest at room temperature while you prepare the delicious apple filling. This resting period allows the gluten to relax, making the dough easier to handle.
For the Dutch spice mix:
In a small bowl, thoroughly mix all the listed spices together (ground cinnamon, cloves, nutmeg, ginger, white pepper, cardamom, coriander, and aniseeds). Once combined, transfer your homemade speculaaskruiden to an airtight spice bottle or glass jar for future use. This blend is versatile and can be used in other Dutch-inspired baking.
For the filling:
In a very large bowl, combine the peeled, cored, and bite-sized apple pieces. Add the finely grated orange zest, lemon zest, and fresh lemon juice. Sprinkle in the 1/3 cup (75 g) brown sugar, 2 teaspoons of the prepared speculaaskruiden spice mix, and cornstarch. If you are using them, add the Cognac (or Brandy/Calvados), sultana or golden raisins, and chopped walnuts. Toss all the ingredients gently but thoroughly until the apples are evenly coated. Set this vibrant mixture aside; the cornstarch will help thicken the juices during baking, and the flavors will start to meld beautifully.
To assemble the pie:
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) springform pan. For easy removal, cut a round of parchment paper to fit the bottom of the pan and place it inside.
Divide your prepared crust dough: set aside approximately one-quarter (1/4) of the crust mixture to be used for the pie’s topping. Take about half of the *remaining* crust mixture and add it to the bottom of the greased springform pan. Press this dough down firmly and evenly with your fingers or the back of a spoon to create a solid, uniform base crust that covers the entire bottom of the pan.
Next, take chunks of the rest of the crust dough (the portion left after setting aside the topping and bottom crust) and roughly press them against the sides of the springform pan. Continue adding chunks until the entire circumference of the pan is covered. Then, gently but more carefully press the dough to create a smooth, continuous edge, ensuring the side crust seamlessly connects with the bottom crust. This forms a sturdy and appealing pie shell.
Carefully transfer the apple filling into the prepared crust, mounding it generously. Gently press the apples down to flatten the surface slightly, ensuring an even distribution. Take the one-quarter portion of crust mixture you set aside for the topping. Dot this mixture in small chunks all over the apple surface. Then, using your fingers or a spatula, gently spread and smooth it down to create a rustic, crumble-like top layer that will become wonderfully crunchy during baking.
Brush the reserved tablespoon of beaten eggs evenly over the top crust of the pie. This will help create a beautiful golden sheen. Finally, sprinkle with the additional 2 tablespoons (30 ml) of brown sugar and, if desired, a little extra chopped walnuts for an added visual appeal and crunch.
Place the springform pan onto a baking sheet. This is a crucial step as some juices from the apple filling may leak out during the baking process, and the baking sheet will catch them, preventing a mess in your oven. Bake for 75 to 85 minutes. It’s important to check on the pie after about 45 minutes: if you notice the top crust has turned a beautiful golden brown, loosely cover the pie with aluminum foil. This will prevent it from getting too dark or burning while the apples continue to cook through. To determine if your deep-dish Dutch apple pie is done, gently poke through the thickest part of the pie with a bamboo skewer or a small, very sharp knife. If the skewer or knife slides in easily with minimal resistance, indicating the apples are tender, your pie is ready. If you still feel a bit of crunch from the apples, continue baking for additional time, checking every 5-10 minutes, until they are soft and yielding.
Once baked, immediately transfer the pie (still in its springform pan) to a cooling rack and allow it to cool thoroughly and completely before attempting to unmold it. This is a critical step for perfect slices and structural integrity, and it will take at least 3 hours. For the absolute best results and cleanest slices, I highly recommend letting the pie rest and cool overnight. Once fully cooled, carefully unmold the pie. You might need to run a very sharp, thin knife around the edges of the pie (between the crust and the pan) to ensure a smooth release. Use a serrated knife to cut out generous pieces, revealing the magnificent apple filling.
Pin Recipe
Dutch Apple Pie
Ingredients
For the crust
- 1 ½ cups butter, cubed, at room temperature
- 1 ⅓ cups packed brown sugar
- Pinch kosher salt
- 2 eggs, lightly beaten
- 5 cups all-purpose flour
For the Dutch spice mix (speculaaskruiden)
- 4 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp grated nutmeg
- ½ tsp ground ginger
- ¼ tsp ground white pepper
- ¼ tsp ground cardamom
- ¼ tsp ground coriander
- ¼ tsp ground aniseeds
For the filling
- 7 firm apples, such as Braeburn, Gala, or Cortland
- 3 soft apples, such as Golden Delicious or Pink Lady
- 1 tbsp finely grated orange zest (about 1/2 orange)
- 1 tsp finely grated lemon zest (about 1/2 lemon)
- 2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
- ⅓ cup packed brown sugar, plus 2 tbsp (30 ml) for baking
- 2 tsp speculaaskruiden spice mix (see instructions to make it below, or use a combination of ground cinnamon and ginger)
- 1 tbsp cornstarch
- 2 tbsp Cognac, Brandy or Calvados (optional)
- ½ cup sultana or golden raisins (optional)
- ½ cup chopped walnuts (optional)
Instructions
FOR THE CRUST
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In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.
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Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.
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Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.
FOR THE DUTCH SPICE MIX
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Mix all the spices together and store in an airtight spice bottle or glass jar.
FOR THE FILLING
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Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.
TO ASSEMBLE THE DUTCH APPLE PIE
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Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.
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Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.
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Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you’ve fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.
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Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You’ll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.
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Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.
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Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it’s golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they’re soft.
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Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight.
Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.
HOW TO SERVE DUTCH APPLE PIE
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Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.
HOW TO STORE DUTCH APPLE PIE
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Store leftover Dutch apple pie slices in an airtight container for up to 2 days.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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