Jewish Dutch apple pie

Jewish Dutch apple pie


Jewish Dutch apple pie

Amsterdam is famous for hotspots with apple pies. Jewish Dutch apple pie is my favorite! Back in the days, there was a Jewish coffee house on the famous Albert Cuyp market. Besides good coffee, they had a show stopper on their menu! Their apple pie was high (4 inch / 10 cm) and the best I have ever had! There was an older Jewish lady baking daily apple pies for her son’s business. People came from all over the country to eat her apple pie. My parents came there to drink coffee with a big piece of apple pie with sweetened whipped cream.

Our sweetened whipped cream recipe will be in the links below. The secret of Jewish Dutch apple pie is baking 2 days in advance. The other secret is to to mix cinnamon with cardamon spices. You can eat this apple pie warm or cold. In the south of the Netherlands, people eat warm apple pie with one scoop of vanilla ice cream. In the bigger cities, this is not done!

Jewish Dutch apple pie
Baked Jewish Dutch apple pie

Vienna Dough

Vienna dough is a typical Dutch dough for apple pies, cookies,, and tarts. This dough is multifunctional and we have created our own Vienna dough recipe. (You can find the link below). Also I advice you to prepare this dough one day in advance. Vienna dough contains lemonzest and vanilla extract. When you chill the dough overnight, next day you will have a nice flavored Vienna dough. When you decide to freeze Vienna dough, please mark the date of production and don’t use this after 3 months!

Jewish Dutch apple pie
Inside Jewish Dutch apple pie

Apples for apple pie

In the Netherlands, the most common apples for apple pies are (Goud Reinetten). In English these are Golden reinets. They aren not available in every country! This is a typical Dutch apple for apple pies and to make apple sauce. Our other option are Jonagold apples. When your store does not sell these type of apples, please check what the most common apples are for apple pies. Jewish Dutch apple pie or any other apple pie requires a special type of apple. Some people make the mistake to use any apple avaialable, but your apple pie remains hard to eat.

Same goes for Vienna dough! When you use granulated sugar or a subsitute for sugar, your dough remains hard to eat. You can hardly put a fork in your apple pie. All Dutch apple pies have soft doughs and Vienna Dough is the most common dough for apple pies. That’s why you can make your dough 1 day in advance, so the flavors can adjust to the dough.

Jewish Dutch apple pie with Almond crumbled top and springform baking pan
4 inch / 10cm springvorm baking pan

Springform baking pan

When your dough is ready for use, you can butter a springform baking pan. For Jewish Dutch apple pie, we use a 4 inch high (10cm) baking pan. Every Dutch apple pie comes in a springform baking pan. No other pie baking pans. A springform ring is easy to remove from the pie when it is on room temperature. Check your kitchen accessories store for springform baking pans.

Apple pie filling

There would be no apple pie with a good flavored apple pie filling! There are many ways to prepare your apples. We like to cut our apples in cubes, other people love bigger pieces. Back in the day, when I started to bake for my own family, I grate my apples. Dutch Jewish apple pie is a combination of cinnamon with cardamom spices. Also you need soaked raisings. Our favorite soaked raisins are with Calvados spirits. This give our raisins good flavor and during baking, alcohol does evaporate. After mixing apples, raisins and spices, the last part is mix custard powder and apricot sauce.

Jewish Dutch apple pie
Piece Jewish Dutch apple pie with sweetened heavy cream

Finishing touch

The last part is to bake this apple pie in 1 hour. Keep your oven rack on the lowest section and brush the top of the pie with egg wash. Not too much, because it will burn! After 1 hour you can cool off this pie until room temperature. When the heat is off, than it is easy to remove the springform ring. This apple pie is delicious for any occasion! From birthdays to dessert. I hope you enjoy this recipe! When you have questions or baked this apple pie, please tag us on social media. #Cookiesanddoughemporium. When you have a great picture, we post this on our social media with your account name.

Enjoy baking Jewish Dutch apple pie. For more apple pie recipes, see our board on Pinterest or Google plus.


  • Keep this pie in the refrigerator
  • Before use, you can warm this pie in the microwave or oven.
  • In the south part of the Netherlands, this apple pie is served warm with 1 scoop of vanilla ice for dessert.




Serves 8

Jewish Dutch apple pie

20 minPrep Time

55 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe


  • Ingredients Vienna Dough
  • 400 grams all purpose flour
  • 1 tbsp baking powder
  • 250 grams butter (Cold in cubes)
  • 1 tsp vanilla extract
  • 1/2 tsp coarse salt
  • 250 gram white caster sugar
  • 1/2 lemonzest
  • 1 egg (whisked)
  • Jewish Dutch apple pie filling
  • 10 apples (jonagold or other apples for apple pie)
  • 1 1/2 tbsp granulated sugar
  • 2 tsp lemon juice
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp cardamom spices
  • 1 1/2 tbsp custard powder
  • 1 1/2 mixed soaked raisins
  • 2 tbsp apricot jam
  • 1 tbsp hot water
  • 1 tbsp bread crumbs
Instagram #cookiesanddoughemporium or #foodemporium


  1. Prepare Vienna dough
  2. Use a mixer with dough hooks and mix on low speed cold butter cubes with caster sugar, 1/2 lemonzest, and 1 tsp vanilla extract until incorporated.
  3. Add 1/2 tsp cosher or coarse salt and mix for another 10 seconds.
  4. Sift all purpose flour with 1 tbsp baking power. Stir well and add to butter and sugar mix.
  5. Mix on low speed until with 1/2 egg wash. The other half is for brushing dough on top of the pie.
  6. Mix all ingredients until this crumbles. Knead by hand for about 1 minute until you have a ball. Dough needs to chill in the refrigerator for at least 4 hours! Wrap this ball or make a rectangular sized dough and wrap this with plastic film. Put your Vienna dough in the refrigerator.
  7. Use 4 inch high springform or other baking pan for apple pie.
  8. Use 2/3 of Vienna dough for the bottom of the springform baking pan and the ring. 1/3 of Vienna dough is for the top of the pie. Put 1/3 Vienna dough back in the rigrigerator until use.
  9. Prepare apple pie filling
  10. Peel off all 10 apples and cut them in 1/2 by 1/2 inch cubes. Add 2 tsp of lemon juice and 1 1/2 tbsp granulated sugar and mix all these 3 ingredients.
  11. Add 1 1/2 cup of soaked raisins. Mix well with a large spoon and add ground cinnamon with cardamom spices. Give this a good stir! At last, add 1 1/2 tbsp custard powder to the apple mix and stir well!
  12. Put 2 tbsp of apricot jam with 1 tbsp of hot water. Mix well until you have apricot sauce. Use this when the springform has dough and apple pie filling. Brush this on top of the apples.
  13. Building up apple pie
  14. Use a rolling pin for Vienna dough. You have 2/3 of the dough for the bottom and the ring of the apple pie. Cut 1/3 of the dough and use this for the bottom. Use the other part for the ring. Make sure the is covered with 1/4 inch or 5mm dough. When the ring is too thin with dough, this pie will collapse!
  15. Use 1 tbsp bread crumbs and put this on top of the dough onto the bottom part. Attach the ring with to the bottom and cover the ring with Vienna dough.
  16. Use your apple mix until the top of the ring and brush with apricot jam on top of the apple mix.
  17. There is still 1/3 left of Vienna dough. Use your rolling pin and make a raster on top of your apple pie. When you choose for crumbled top, see recipe in the links section.
  18. When your apple pie has rasters on top, brush this lightly with egg wash.
  19. Bake this pie in 55 min in a pre heated oven on 330F or 165 celsius.
  20. When your apple pie is ready after 55 minutes, cool this off until this pie is on room temperature.
  21. Then you can carefully remove the ring. Use a long knive to release the ring from the dough.


Make sure you have apples which are good for baking apple pies. Prepare saoked mix raisins up front. They should be dry before mixing with apples. Prepare Vienna dough 1 day in advance. Dough can stay over night in the refrigerator. Serve Jewish Dutch apple pie hot with 1 scoop of vanilla ice cream or serve cold with sweetened whipped cream


Rosh Hashanah/Yom Kippur
Valentine's Day

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