A tall, deeply spiced apple pie with a lattice crust and raisins — the Netherlands' beloved appeltaart, denser and more custard-like than American versions.
Appeltaart is one of the Netherlands' most beloved desserts, distinct from American apple pie in both height and texture — Dutch apple pie is baked in a deep springform pan, giving it a much taller profile, and the apples are mixed with a generous amount of cinnamon, raisins soaked in rum, and sometimes a splash of lemon juice, all bound together in a filling that's denser and more cohesive than the looser, syrupy filling typical of American versions. The crust itself is a rich, slightly sweet shortcrust rather than a flaky pastry, sturdy enough to support the pie's considerable height. The technique that separates a proper appeltaart from a mediocre one is the lattice top, woven from strips of the same shortcrust dough, which allows steam to escape while creating the pie's signature crosshatch appearance. Soaking the raisins in rum beforehand plumps them and adds a subtle warmth that permeates through the apple filling as the pie bakes. Served with a dollop of whipped cream, appeltaart is a fixture of Dutch coffee culture, sold in cafes across the country and baked at home for birthdays and gatherings, valued as much for its impressive height and lattice pattern as for its warmly spiced, not-too-sweet filling.
Serves 10
Soak raisins in rum for at least 30 minutes.
Pulse flour, cold butter, sugar and salt until crumbly. Add the egg and mix until a dough forms. Divide into two portions (two-thirds and one-third), wrap, and chill 30 minutes.
Roll the larger dough portion and line a buttered 23cm springform pan, pressing it up the sides to a good height.
Press the dough well up the sides of the pan — real appeltaart is tall, not a standard shallow pie.
Toss sliced apples with sugar, cinnamon, lemon juice and the soaked raisins (with any remaining rum).
Scatter breadcrumbs over the pastry base to absorb moisture, then fill with the apple mixture, pressing down to pack tightly. Roll the remaining dough and cut into strips, weaving a lattice over the top.
Brush the lattice with egg wash and bake at 170°C (340°F) for 65-70 minutes until deep golden and the apples are tender when pierced through the lattice.
Cool completely in the pan before releasing the springform sides. Serve with whipped cream.
Pack the apple filling down firmly as you fill the crust — this is what gives appeltaart its dense, cohesive texture rather than a loose, gappy filling.
The breadcrumbs scattered on the base aren't optional — they absorb excess juice released from the apples as the pie bakes, preventing a soggy bottom crust.
Cool the pie completely, ideally for several hours, before releasing the springform sides; cutting it warm causes the tall structure to collapse.
Add a layer of pastry cream between the crust and apples for an even richer, more indulgent version some bakeries use.
Use a mix of tart and sweet apple varieties for more complex flavor.
Omit the rum-soaked raisins for a simpler, more streamlined filling if preferred.
Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Appeltaart is traditionally served at room temperature, not hot.
Appeltaart has been a fixture of Dutch baking for centuries, historically distinguished from other European apple pies by its notable height, achieved by baking in a deep springform pan, and its dense, cinnamon-and-raisin-forward filling. It remains a defining feature of Dutch café culture today, considered nearly mandatory alongside coffee at cafes throughout the Netherlands.
Appeltaart is traditionally baked in a deep springform pan rather than a shallow pie dish, and the crust is pressed well up the sides to create height, giving it a distinctly taller, denser profile compared to the flatter American version.
The breadcrumbs scattered on the bottom crust absorb excess liquid released from the apples during baking, which is essential for preventing a soggy, undercooked bottom crust in such a tall, dense pie.
Yes — soak the raisins in warm water or apple juice instead for a similar plumping effect without the alcohol, though you'll lose the subtle warmth the rum contributes to the final flavor.
Per serving (150g / 5.3 oz) · 10 servings total
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