Desserts
This Amsterdam apple pie recipe brings the cozy charm of Dutch baking to your kitchen with its signature buttery crust and aromatic spiced filling.
The secret lies in the balance of warm cinnamon, subtle cardamom, and just the right amount of raisins—classic Dutch touches that transform ordinary apples into something truly special. I've perfected this recipe over years of testing, ensuring the crust stays crisp while the filling remains tender and fragrant.
The preparation begins with a classic pie dough, rolled out to create a flaky, golden crust that holds up beautifully during baking.
For the filling, you'll need tart apples (like Granny Smith) peeled and sliced evenly, tossed with a blend of spices that includes both cinnamon and a hint of cardamom for that authentic Dutch flavor.
The raisins add a subtle sweetness that deepens as they bake, creating pockets of caramelized fruit throughout.
Baking at 375°F (190°C) for about 45-50 minutes yields a pie with a perfectly golden crust and a filling that's just tender enough to cut through with a fork.
The aroma alone will have your kitchen smelling like a Dutch bakery, and the texture—crisp edges, flaky layers, and a moist, spiced apple center—is what makes this recipe truly stand out.
Serve warm with a dollop of Dutch-style whipped cream or a scoop of vanilla ice cream for the full experience. The contrast of temperatures and textures makes every bite unforgettable, and the spiced apple filling pairs beautifully with the buttery crust.
This pie isn't just dessert—it's a taste of Amsterdam in every slice.
Ingredients for amsterdam apple pie
Six apples, two spices, one golden crust—this Dutch classic delivers Amsterdam bakery charm.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | For pie crust, sifted |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for crust |
| Granny Smith Apples 🍎 | 6 medium | Peeled, sliced 1/4-inch thick |
| Light Brown Sugar 🍚 | 1 ¼ cups | Packed, for filling sweetness |
| Ground Cinnamon 🌶️ | 2 tbsp | For warm Dutch spice |
| Ground Cardamom 🌿 | 1 tsp | Authentic Dutch flavor |
| Raisins 🍇 | ½ cup | Plump, for subtle sweetness |
| Lemon Juice 🍋 | 1 tbsp | Fresh, to brighten filling |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Ice Water 💧 | ½ cup | For pie dough binding |
| Granulated Sugar 🍚 | ¼ cup | For sprinkling on crust |
| Heavy Cream 🥛 | 1 cup | For Dutch-style whipped cream |
| Powdered Sugar 🍚 | ¼ cup | For whipped cream sweetness |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for cream |
The apples are non-negotiable here. Granny Smiths give that perfect tartness, but Braeburn or Honeycrisp work too if that's what's on sale. Trader Joe's and Whole Foods carry them year-round, but local farmers markets in fall have the freshest. Peel them thin—just enough to remove the skin without losing too much fruit. The cardamom is what sets this apart from regular apple pie. Penzeys sells it in bulk, but World Market has it in small jars too. Toast the spices in a dry pan for 30 seconds before mixing—they'll smell amazing and taste even better.
No cardamom? Nutmeg at half the amount gets you close, but it won't be authentic. Raisins too expensive? Chopped dried apricots work in a pinch. The brown sugar should be light brown, not dark—it dissolves better. For the crust, Plugrá butter from Whole Foods gives the best flavor, but any high-quality unsalted butter works. If your dough feels too dry, add 1 tbsp more ice water. The whipped cream? Use cold heavy cream and beat it on high for 3-4 minutes—no substitutions here, trust me.
This pie reheats beautifully—just 10 minutes at 350°F to warm through. Store the crust separately if making ahead—it stays crisp longer. 3 days in the fridge, 2 months frozen (wrap tightly in foil). The whipped cream? Make it fresh the day you serve, but you can whip it up to 2 days ahead if stored in an airtight container. The filling's aroma alone makes the kitchen smell like Amsterdam—worth every minute.
Why You'll Love This Recipe
- No Fuss Assembly: I swear by this recipe because it’s the kind of pie where the hardest part is peeling the apples. Roll out the dough, toss in pre-sliced Granny Smiths (tartness holds up beautifully), sprinkle that brown sugar and cinnamon—boom—you’re done. No lattice fuss, no tricky crust overlaps.
- Tart-Sweet Magic: That combo of Granny Smiths and light brown sugar? It’s the kind of flavor balance you’ll reach for again and again. The apples stay crisp, the crust gets just enough golden crunch, and the cinnamon? It lingers like a hug from your favorite baker.
- Weeknight Hero: Between us, this is my go-to when I need something impressive but can’t be bothered with fancy prep. Serve it warm with vanilla ice cream for dessert or slice it cold the next day for breakfast—no one will question why you’re eating pie at 9 AM.
- Budget-Friendly Staples: Honestly, you’re probably already stocked for this. Flour, butter, apples—basic pantry stuff that won’t break the bank. Plus, the leftovers? They disappear faster than I can say “second slice.” (Yes, even on a Tuesday night.)
Step-by-step instructions for Dutch-style apple pie
Here's how to build the perfect Amsterdam apple pie with a flaky crust and aromatic spiced filling.
Prepare the Buttery Pie Crust
In a large bowl, combine the 3 cups all-purpose flour and 1 tsp salt. Cut in the 1.5 cups unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Add the 0.5 cup ice water gradually, mixing just until the dough comes together. Avoid overworking it.
Shape the dough into a disk, wrap in plastic, and chill for at least 1 hour (or up to 24 hours). This resting period is crucial for a tender crust. While chilling, preheat your oven to 375°F and roll out the dough to fit a 9-inch pie dish, leaving a 1-inch overhang. Transfer to the dish and crimp the edges.
Assemble the Spiced Apple Filling
In a large bowl, toss the 6 medium peeled Granny Smith apples, sliced ¼-inch thick, with the 1.25 cups light brown sugar, 2 tbsp ground cinnamon, 1 tsp ground cardamom, 0.5 cup raisins, and 1 tbsp lemon juice. This combination creates the signature Dutch balance of tartness and warmth. Let the mixture sit for 15 minutes while you prepare the crust.
Sprinkle the 0.25 cup granulated sugar evenly over the bottom crust. This creates a sweet barrier between the apples and crust, preventing sogginess. Pour in the apple mixture, mounding it slightly in the center. Fold the overhanging crust edges inward to create a double-thickness rim.
Create the Dutch Top Crust
Roll out the remaining dough to form a 12-inch circle. Cut out 6-8 small circles (about 2-inch diameter) and arrange them on top of the filling. This lattice pattern allows steam to escape while keeping the filling moist. Brush the top crust with a bit of water to help it adhere, then crimp the edges to seal completely.
Bake to Golden Perfection
Bake the pie at 375°F for 50-60 minutes, until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with aluminum foil. The pie is done when the filling is tender and the crust sounds hollow when tapped.
Let the pie cool for at least 2 hours before slicing. This resting period allows the juices to set, ensuring clean slices. While cooling, whip the 1 cup heavy cream, 0.25 cup powdered sugar, and 1 tsp vanilla extract together until soft peaks form. Serve warm slices with the whipped cream for an authentic Dutch touch.
Pro Tips For Making Amsterdam Apple Pie
- CHILL THE APPLE FILLING: After tossing your Granny Smiths with brown sugar and cinnamon, let the mixture sit in the fridge for at least 30 minutes before baking. The acids in the apples mellow out, and the sugar dissolves more evenly—no more soupy, runny filling that pools at the bottom. (Yes, even if you're impatient like me.)
- USE COLD BUTTER, NOT ROOM-TEMP: Cut your unsalted butter straight from the fridge into the flour mixture—no need to soften it first. Cold butter creates flakier layers that resist shrinking during baking, and you’ll get that signature Amsterdam pie texture without extra effort. I learned this the hard way after making a buttery mess the first time.
- PEEL THE APPLES HALFWAY: Skip peeling the entire apple—just peel the bottom half where the skin’s toughest. The top half’s natural color adds visual appeal, and the thin skin won’t ruin the texture. This cuts prep time by half while keeping the pie looking fresh out of the oven.
- DOCK THE CRUST WELL: Prick the rolled-out dough all over with a fork and press down firmly with your fingertips to create deep dimples. This prevents puffing during baking, so your crust stays flat and crisp—not lumpy. I used to skip this, and my pies always looked like they’d been hit by hail.
Perfect pairings for this amsterdam apple pie
Dutch Whipped Cream
No Amsterdam apple pie is complete without its signature whipped cream topping. Whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until soft peaks form.
For extra richness, fold in 1 tbsp Dutch-style butter (like Plugrá) at the end. This lighter alternative to ice cream balances the pie's spiced sweetness perfectly. 🥛
Vanilla Bean Ice Cream
Pair your pie with a scoop of Dutch vanilla ice cream for a creamy contrast. Look for brands like Van Leeuwen or Albert Heijn for authentic European flavor.
The cool, smooth texture cuts through the warm spices in the filling. For a homemade version, infuse heavy cream with scraped vanilla bean before churning. 🍦
Dutch Cheese Platter
Elevate your dessert spread with a selection of Dutch cheeses. Gouda (young for mild, aged for nutty), Edam, and Leerdammer pair beautifully with apple pie. Serve with crackers and apple slices for a full Dutch-inspired experience. The salty cheese complements the pie's sweetness wonderfully. 🧀
Warm Spiced Cider
Serve your pie with a mug of warm Dutch apple cider spiced with cinnamon and cardamom. Heat 2 cups apple juice with 1 cinnamon stick, ½ tsp cardamom, and 1 star anise until steaming. The warm spices echo the pie's flavors while keeping your mouth refreshed. 🍎
Dutch Chocolate Sauce
For chocolate lovers, drizzle warm slices with Dutch chocolate sauce. Melt ½ cup dark chocolate (70% cocoa) with ¼ cup heavy cream and 1 tsp Dutch cocoa powder. The bitterness contrasts the pie's sweetness beautifully. Brands like Tony's Chocolonely offer ethically sourced options. 🍫
Fresh Fruit Salad
Add freshness to your dessert table with a Dutch-style fruit salad. Toss 1 cup sliced pears, ½ cup raspberries, and ½ cup blueberries with 1 tbsp honey and a squeeze of lemon. The tart berries complement the pie's spiced apples perfectly. 🍓
Nutrition facts
Frequently asked questions
Why does this Dutch apple pie use cardamom instead of nutmeg?
Cardamom is the signature spice in Dutch baking—it adds a warm, floral note that's subtler than nutmeg but essential for authentic flavor. The combination with cinnamon creates that cozy Amsterdam bakery aroma. For a close substitute, use ½ tsp nutmeg + ¼ tsp cinnamon, but the cardamom makes it truly special.
Can I make this pie ahead of time?
The crust can be prepped 24 hours ahead and the filling mixed 1 day in advance. For best results, bake it 4 hours before serving to let flavors meld. Store wrapped at room temperature, then reheat at 350°F for 10 minutes to restore crispness. The filling actually tastes better after resting!
What's the secret to a crispy crust without burning?
Use cold butter and ice water in the dough, and never skip chilling it. For even cooking, cover the edges with foil after 20 minutes at 375°F. Brush the bottom crust with egg wash before adding filling—this creates a golden barrier. The lattice top helps too by allowing steam to escape evenly.
Are there gluten-free or vegan alternatives?
For gluten-free, swap flour for a 1:1 GF pie crust mix (like King Arthur's) and use GF oats in the filling. For vegan, replace butter with coconut oil, use flax eggs in the crust, and make a cashew cream topping. The spices and apples will still shine—just expect slightly different textures.
How do I fix a soggy bottom crust?
Prevent it by sprinkling ¼ cup sugar on the bottom crust before filling. If it happens, slice off the soggy layer and rebake the pie at 350°F for 15 minutes with a pie weight on top. For future pies, blind-bake the bottom crust for 10 minutes before adding filling. The Dutch secret? A well-chilled dough and proper ventilation!