Dutch Apple Pie (Appeltaart)

About This Recipe

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.

Ingredients

Serves 10

• 3 cupsall-purpose flour
• 1 cupcold butter(cubed)
• 0.75 cupsugar
• 1egg
• 0.5 tspfine sea salt
• 1.4 kgfirm tart apples(peeled, sliced)
• 0.33 cupraisins
• 2 tbspdark rum
• 0.5 cupsugar(for filling)
• 2 tspground cinnamon
• 2 tbsplemon juice
• 2 tbspbreadcrumbs
• 1egg(beaten, for egg wash)

Instructions

1. 1

   Soak the raisins

   Soak raisins in rum for at least 30 minutes.

2. 2

   Make the pastry

   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.

3. 3

   Line the pan

   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.

4. 4

   Make the filling

   Toss sliced apples with sugar, cinnamon, lemon juice and the soaked raisins (with any remaining rum).

5. 5

   Fill and top

   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.

6. 6

   Bake

   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.

7. 7

   Cool and serve

   Cool completely in the pan before releasing the springform sides. Serve with whipped cream.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions