Dutch Apricot Pie - Abrikozenvlaai


One of the most well-known pies from the south of the Netherlands: Dutch apricot pie. The diamond-shaped top is very authentic.

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Dutch apricot pie - abrikozenvlaai
Veronique van Ohmydish

Made by Véronique

Published at 2017-01-25, this recipe is for 12 people and takes 1 hours 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 28-12-2021

1 hours 30 minutes 12 people Pie and cake
Dutch apricot pie - abrikozenvlaai


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  • 250 gram all-purpose flour + extra
  • 125 ml whole milk
  • 50 gram sugar + extra
  • 50 gram butter
  • 1/2 sachet dry yeast (4 gram)
  • small handful of bread crumbs
  • 700 gram apricots; you can use fresh, frozen, dried or compote.
Dutch apricot pie - abrikozenvlaai ingredients
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Kitchen equipment

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  • oven
  • large bowl
  • small saucepan
  • medium-sized bowl or pan for the apricots
  • pie dish
  • silicone kitchen brush
  • you can use a diamond-shaped pie crust cutter or you can cut strips for the top

Dutch Apricot Pie - Abrikozenvlaai

1 hours 30 minutes 12 people Pie and cake

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Preparation -- 1 hour

note: you need to soak the dried apricots first. After soaking you need to cook the dried, and the fresh ones, with some sugar until they've become compote.

First we're going to make the dough, because it needs time to rise. Combine flour, yeast and sugar. Heat butter along with the milk until it's lukewarm. This shouldn't be too warm, otherwise the yeast won't work as well.

Knead the dough for a few minutes, until it's smooth and elastic. Transfer the dough ball to a bowl, cover with cling film and let it rise on a warm spot for about an hour.

Coat the pie form with butter and a thin layer of flour.  

Dutch apricot pie - abrikozenvlaai
Dutch apricot pie - abrikozenvlaai

Finishing the Dutch apricot pie -- 30 minutes + waiting time

Dust the work surface and rolling-pin with flour and roll out the dough until it's quite thin. Make sure you'll have enough dough for the top of the pie.

Transfer the dough to the form, remove excess dough and press it downwards with your hands. Poke holes in the bottom with a fork and let the dough rise for another 15 minutes.  

Creating the top of the pie
Creating the top of the pie

Pre-heat the oven to 250 degrees celsius or 480 degrees fahrenheit, this type of pies will bake shortly in a very hot oven. Divide a small layer of bread crumbs on the bottom of the pie.

Add sugar to taste to the apricot compote and divide over the bottom. Create a diamond-shaped top using the crust cutter or simply cut some strips to place on top of the pie.

You can add some extra sugar on top if you like. Bake the pie beautiful golden brown in about 10 minutes, depending on your oven. Let the pie cool off and enjoy!

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