Elstar is one of the apple varieties listed alongside Goudreinet as a usual choice for Dutch apple pie. Both are crisp, mildly tart apples suited to baking.
Dutch apple pie, or appeltaart, has a documented history reaching back to a 1514 Dutch-language cookbook. Traditional Dutch versions generally have a pastry base and side crust, with either a lattice top or a crumb topping. Apples are commonly combined with cinnamon and lemon juice, and some recipes add raisins, almond paste, or full-cream butter.
The choice of apple matters because baking changes texture as well as flavor. A good pie apple should provide enough acidity to balance sugar while retaining a pleasing structure or breaking down in a controlled way. Elstar is therefore a more specifically supported answer than the alternatives shown. Jonagold, Honeycrisp, and Fuji can all appear in modern baking, but their general culinary use does not make them the canonical variety named in this description of Dutch apple pie. “Dutch apple pie” can also be confusing internationally: in the United States it often means a crumb-topped pie, while Dutch traditions include both crumb and lattice styles.