This delicious Dutch speculaas apple pie is a variation of my Dutch apple pie recipe and is absolutely perfect for the upcoming fall and winter season! It has all the flavors you want in the cozy season.
It’s no secret that I love a classic apple pie, but during the last half of the year, I love adding different spices to make it even better.
For making this delicious version of an apple pie you will need the following ingredients. Make sure to double-check the exact ingredients in the recipe card below for full instructions.
Making this traditional apple pie with a twist is very easy to do. You start by making the dough:
Grease and dust a springform pan and set aside. Place all ingredients for the dough into a bowl and mix it until you have a firm dough. Divide it into 3 portions and use the first portion to line the bottom of the pan. The second portion you use for lining the sides of the pan.
Peel and core the apples and cut them into slices. Now place all the apple pieces in a large bowl and mix the granulated sugar and the speculaas spice through the apple. Sprinkle the bottom crust with breadcrumbs and add the apple filling on top. Pack them as tightly as possible. Press down firmly and rearrange the apple pieces if necessary.
Roll out the remaining piece of dough with a rolling pin and cut into equally sized strips. Arrange the strips in lattice patterns over the apples and use one final strip around the edge of the pie. Bake for about 60 minutes at 340˚F/170˚C (conventional oven).
Let the pie cool down in the pan. It will firm up while cooling down. Slice with a sharp knife and serve with a bit of whipped cream or ice cream. And it’s even better the next day!
The result is this delicious pie for Sinterklaas. Or really, for the entire fall and winter season. It would be a shame to enjoy this variation during only such a short time of year.
Looking for even more inspiration for Sinterklaas Eve? Take a look at all of our Sinterklaas recipes.
You can store the Dutch speculaas apple pie at room temperature in an airtight container for 4 to 5 days. After baking the flavors will intensify so baking it a day in advance makes it even better.
You can definitely freeze this apple pie. Make sure to use a freezer-safe container and it will keep for up to three months. I like slicing it already so I always have a delicious slice of apple pie waiting for me in the freezer.
When you’re baking an apple pie, the apples may be the most important ingredient of all. Personally, I like using Granny Smith or Honey crisp apples, but most importantly; choose an apple you like.
As apple pie is one of my favorite flavors to work with I have quite a few recipes already lined up for you to choose from.
I sprinkle some breadcrumbs over the bottom crust. They absorb the moisture released by the apples. You can also mix a little custard powder into the apple slices or crumble almond paste or pepernoten over the bottom of the pie. These will absorb moisture too, while adding even more flavor to your pie.
The egg helps bind the dough and gives it the right texture. You can technically replace it with milk, but for the best results I recommend using egg.
This can happen if you use cold butter or if you’ve changed something about the ingredients. My tip is to knead the dough thoroughly by hand. This softens the butter and makes it easier to knead everything into a smooth ball of dough.
If that doesn’t work, add an extra small piece of butter and/or a tablespoon of milk and knead the dough thoroughly again.
Preheat the oven to 340°F/170˚C (conventional oven) and warm the apple pie for about 8-10 minutes. The exact time depends on whether you’re reheating an entire pie or just one slice. This timing also assumes that your apple pie is at room temperature before reheating.
Absolutely. It will be even better if you make it a day before! You can keep apple pie covered at room temperature for 4-5 days.
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