amy chaplin

celebrating the art of eating well

Dutch Apple Pie

POSTED ON September 23, 2015

Dutch apple pie 18

When I worked at De Taart Van m’n Tante, a famous bakery in Amsterdam, the apple pie was one of the most popular desserts we sold. We could hardly press the crusts and peel the apple fast enough as every order seemed to contain at least one of the delectable desserts. Dutch apple pies are very different from American apple pies. Appeltaart (apple pie) in Dutch is translated as apple tart; and true to their Dutch name, apple pies in Holland are open faced and created like a tart. After the crusts are pressed rather than rolled, and after they are filled with spiced apples (the spices typically include cinnamon, nutmeg and allspice and some lemon), they are covered and baked.

When I was testing recipes to include in my book, I spent a few days trying to make this crust work sans white spelt flour. The result was okay, but in my mind not worthy enough to include in the cookbook pages. Truth be told, I was determined to keep all the grains and flours whole in my book and so this recipe was rejected. As a rule, I don’t keep white spelt flour, or light spelt flour as its sometimes called, in my pantry; however, when the folks at asked me to share a vegan and refined sugar free apple pie, I knew it had to be this one. Some of you may ask about making it gluten free and although I haven’t tried it, you could replace the flours with a combination of oat, buckwheat and rice flour. Keep in mind though that the crust endures a lot of juice and is also quite high; so, I’m not sure how it will fare without the strength of gluten. Please let me know if you try it!

Amy x

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Vegan Dutch Apple pie

One of my favorite things about this style of pie is the way the crust rises into the bottom layer of apples, which not only tastes delicious but also makes it easily sliceable. In the café’s all over Amsterdam you can buy appeltaart met slagroom (Apple Pie with whipped cream).

For this recipe you want to choose an apple that cooks reasonably fast but doesn’t turn to applesauce—for this pie I used ginger gold. The cooking time will vary depending on how long your apples take to cook; this can be anywhere from 45 minutes to 1 ½ hours. Be sure to allow it cool completely before slicing as the juices need to thicken. Even though this is a vegan version, feel free to top it with whipped cream! It tastes amazing with unsweetened coconut yogurt or the cinnamon cashew cream from my book

Makes one 9-inch pie


1 ¼ white spelt flour

½ cup plus 2 tablespoons whole spelt flour

½ cup plus 2 tablespoons brown rice flour

¾ teaspoon baking powder

½ teaspoon sea salt

6 ½ tablespoons melted extra virgin coconut oil

6 ½ tablespoons maple syrup

1 tablespoon water, plus more as needed



8 medium (3 ¾ lb) apples, peeled, cored and diced in ¾ inch dice)

1 teaspoon cinnamon

¼ teaspoon ground allspice

¼ teaspoon nutmeg

Pinch sea salt

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

1 tablespoon maple sugar

2 tablespoons arrowroot powder

2 teaspoons vanilla extract


Preheat oven to 350 degrees Fahrenheit.

Line the bottom of a 9-inch spring form pan with parchment paper—do this by flipping the base over and placing a larger square piece of parchment on top of it. Attach the sides, keeping the paper flush against the base. Turn it upside down and fold paper into the center, oil all the way up the sides of the pan and set aside.

Make the crust:

Add flours, baking powder and salt to a medium bowl and stir to combine. In another bowl whisk together the coconut oil, maple syrup and water. Add to flour mixture and stir to combine. Mixture should form a firm, soft dough; add more water a teaspoon at a time if mixture is slightly dry. Evenly press into pan, pressing all the way up the sides and set aside.

Make the filling:

Add apples to a large bowl along with remaining ingredients and toss until evenly combined. Pour apple mixture into the crust and lightly press down to fit all the apples in. Cover with parchment paper and then foil. Seal it well, place on a baking sheet and bake for 45 minutes. Press the foil down with a towel to force juices up over the surface of the apples. Test a few apples with a small, sharp knife, if they are still firm recover pie and continue baking for another 15 to 30 minutes until apples are tender but not mushy. Once apples are cooked through remove cover and bake another 45 minutes. Pie is ready when the juices have thickened and edge of crust is a deep golden. Remove from oven and set aside to cool completely before running a pallet knife around the edges of the pan and carefully removing sides. Slice and serve.


POSTED IN Baked Goods, Dessert

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  • jan dash says:

    It’s spring here, but I like apple pie all year long and there are still cold storage apples in the shops – though not any called
    “ginger gold”. I will try the tart with some other variety and send you a report! I am very pleased to find this recipe uses spelt flours and does not require the pastry to be rolled. Rolling out dough is my bete noire! But I’d be even happier if there weren’t any maple syrup in the crust because it is still fructose after all, so not good for me and because it has to be imported into Australia the price is prohibitory. I’ll use dextrose- and put that in the report as well.
    Just one more thing, Amy. Everyone in the world except the US and Myranmar uses the Metric system – so all of us would feel less excluded from your baking experiences if you included Celcius in your directions. Of course I can look up the equivalents- but when this becomes necessary it makes me feel like cooks like you do not care about the rest of the world and are only focusing on your own little piece of the world (and Myanmar?)

    • EM says:

      I’m not sure I would go as far as saying that Amy doesn’t care about the rest of the world. Of course she does! But is an American publication, and Amy lives in America, so I think it’s a bit of a leap to say ” . . . cooks like you do not care about the rest of the world . . .” just because she doesn’t use the metric system. That would be like me saying that an author who lives in Italy doesn’t care about us in the U.S. because he or she only writes in Italian for Italian publications, and thus their work is not immediately accessible to me, someone who doesn’t live there and only speaks English.

  • Sarah says:

    Thanks Amy, this looks amazing and will try it at the weekend to take to an end of year Basketball party ! Even though it’s Spring here in Australia an apple pie always goes down well especially a healthy one! ( by the way I am happy with Fahrenheit – ) !

  • Patricia says:

    Looks like a winner! I am in the land down under so I’ll save this for new season apples in our Fall season for my home.
    But in January I am heading to a region of Japan know for its local apples, looks perfect for this event.

    Thank you 🙂

  • Valentina says:

    Hi Amy, this recipe looks fantastic. Do you think that I could use British cooking apples – they hold their shape pretty well. I’ ve been given loads by a friend who has a tree.

  • I am new to your site and I love it. I know that posting all those photos is a laborious process but they are super! This apple pie looks divine and a great treat for a Sunday when I have time to cook.

  • Kee says:

    What would you recommend for a gluten free crust Do you think a mixture of oat and almond flours would work?

  • thefolia says:

    The crust looks amazing…I will give it a shot, been trying different crusts-making combinations lately. Happy feasting!

  • I lived in Holland as a child and by far my favorite dessert was apple pie. Nothing could comapre. So it is so lovely to find this recipe here. Thanks for sharing it

  • Natalia says:

    Wow, so impressed to see one of our favourite pies here! And, some Duch words here and there(or should I maybe ask you:’spreek je nog Nederlands?’).
    I also use to make a variant of apple pie home, but because my gils love it more creamy, i add some tapioca pearls which I let dissolve in some apple juice. It’s our breakfast during tthe weekends!
    But I will like to try your version, thank you for this delicacy, Amy!

  • Cecilia says:

    Thanks again Amy, for another great recipe!
    The kids really appreciate not having raisins in it as well and since it’s apple season again here in Holland, this recipe comes right in time!

  • I think in the states we consider apple pie to be such an American staple, but its origins are really in Europe, no? I love reading about your experiences in Amsterdam with appeltaart as well! 🙂

  • Marja says:

    I have been trying to redo mijn omi’s taart for years, will try this one and maybe sub some of the spelt with almond meal….zal wel lekker smaaken.

  • Apple pie is one of the simple pleasures of Autumn. I think I like this Dutch version better than the thin tarts. I love the combination of allspice, cinnamon, and nutmeg in the filling too.

  • Raquel says:

    What apples do you recommend?

    • Amy Chaplin says:

      Hi Raquel,

      I mention what types to look out for in the post. Something that isn’t too hard but holds shape.
      I mainly use mitsu or ginger gold but there are many other types that can work. Its alsways good to talk to the grower as there are so many varieties avaialbe.

      Thanks for writing!


    • Amy Chaplin says:

      Hi Racquel,
      I wrote in the post that I used ginger gold but you can use any as long as they’re not too hard or as I say “turn to apple sauce when cooked”.
      Hope you make it!

      Amy x

  • Sophie says:

    Lekker! Appeltaart! I wish all the versions in Amsterdam were as wholesome as this one… 🙂

  • Gae says:

    Hi Amy

    I made your pie. We loved it. Your book is very well used in my house. I love it. I made the kale chips last night and we wolfed them down. Also I have your buckwheat porridge most weeks. The grilled portobellow burgers with the kale pesto are awesome. (I can cope with imperial measurements living the UK and being aged 50+).

  • @klaraslife says:

    Hi Amy,
    the apple pie looks fantastic and I love the spice. I will do it next week. Your recipes Awesome!! Thanks so much. xxx

  • Anita says:


    This pie was fantastic and the crust was really easy to make. I will definitely make this again. This weekend I am actually going to Amsterdam so I might try the pie there as well 🙂

  • Inês says:

    Hello Amy! This looks delicious and does use up all of that apple goodness. Can’t wait to try it!

  • NM22 says:

    Hi Amy, Greetings from the UK. I have only just discovered your fab blog! I have a couple of questions for you. Do you think the crust would work substituting Rapeseed oil or light Olive Oil in place of coconut oil? I have been advised not to eat coconut oil. Also I am about to order your cookbook does coconut oil feature heavily in the book? Thanks in advance.

    • Amy Chaplin says:

      Hi Nina,

      Thanks for your message. Yes you can replace the coconut oil with olive oil. Since I don;t use any refined oils I would use extra virgin and have made it many times that way with great results. My bok has coconut oil where I feel the flavor works but otherwise I use extra virgin olive oil or unrefined sesame oil. I talk a lot about oils in the pantry stocking section and agree that coconut oil is not always the healthiest option easpically since no traditional culture cooked with extracted coconut oil.Looking foreward to hearing what you think of the book!

      Amy x

  • NM22 says:

    Bless you Amy for replying so quickly! Very much appreciated.

    Great to hear that I can sub extra virgin olive oil in your recipes. Like you I also only use extra virgin oil. I also use cold pressed extra virgin Rapeseed oil here in the UK. I am unsure if this is available to you. Yes, I agree re coconut oil, traditional culture. etc., For me personally I still think the jury is still out with regard to the benefits for everyone. It is very high in saturated fat and I have been advised to avoid it. However, it features more and more in recipes. Sometimes the recipe states coconut oil or extra virgin olive oil, but not always. So it makes you unsure if a recipe will work substituting the oil. I understand of course for some and probably many coconut oil is fine to use.

    I will order your book and let you know more as I experiment with your recipes. I have just moved house so please be patient with me on that one! Thanks again Amy for replying so promptly. I love your blog – just fab! Best Wishes Nina X

  • Sharon says:

    This looks amazing! I’m wondering if I can make it ahead of time and freeze? Do you know if you can freeze it before you bake it? I wonder how long it would take to bake from frozen state? Or if I should thaw first?

    • Amy Chaplin says:

      Hi Sharon,

      Thanks for writing! I haven;t tried doing that…Vegan pies are of course more delicate than one with butter holding it together. Let me know if you try it.
      If you do, I would deforst it a bit perhaps not all the way and then bake until the apples are soft and edges of crist are deep golden.

      Happy baking!
      Amy x

  • anne says:

    hello amy,
    i have been looking at whole foods, union market, commodities in the east village, and various such other places but white spelt flour is nowhere to be found.. 🙁 it is not offered by Bob’s red mill (unless you’re ok with the “light spelt flour”) and at this point, i don’t know where to look – should i just substitute with regular organic white flour? thanks in advance for your answer. x anne

  • Wayne says:

    Hi Amy. I want to try this. Thank you for sharing. I just wanted to confirm that the white spelt flour measurement was 1 1/4 cups. I assumed so but thought I would check.

  • Alexandra says:

    Hello Amy, i have made your version of a dutch appeltaart. I used a mix of gluten free flours. Half cup of buckwheat, half cup rice flour, 1/4 cup millet, 1/4 cup sweet rice flour, 3/4 cup sorghum an 1 tbsp psyllium, dissolved in 1 tbsp water. The crust turned out very nice and crunchy. My family loved it although next time i think i will use some almond meal. Thanks for your recipe, greetings from Holland!

  • Kate says:

    Hi Amy,
    I made your pie last night and was delicious. I had a tough dinner crowd to prepare a dessert for – one daughter who is vegan, one daughter who is sugar free and one dinner guest who is an excellent cook and loves cooking with butter and sugar. Your pie was a hit – everyone very happy.
    Thank you

  • Raquel says:

    do you think this spice mixture for the filling will work for peach crisp?

  • Team Goodman says:

    This is the most divine tart! I made it with kanzi apples and all the spices and the dough combine into the best taste sensation. I was rather impatient and thought I knew best, so had a slice (or two) whilst warm – very tasty. However it was even more delicious once cool. A very special dessert which demonstrates effort and investment, but also very easy and simple to make. Definitely a keeper, pretty much alongside all of Amy’s recipes!! Roll on book two. Thank you Amy, love all Team Goodman and our neighbours who also heartily enjoyed the pie! PS – my daughters school is nut free, so this recipe works perfectly! Yay! xx

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