Dutch recipe
How to make Dutch apple pie
Appeltaart
All of the Netherlands
A deep apple pie in a buttery, crumbly crust, filled with apple pieces, cinnamon and lemon, often with raisins, and topped with a lattice or crumble. It is served with a spoonful of whipped cream, 'met slagroom'.
Ingredients
- 300 g self-raising flour, plus a little for rolling
- 200 g cold butter, cubed
- 150 g light brown sugar
- 1 egg, beaten (keep a little for brushing)
- A pinch of salt
- 1 kg tart apples, such as Elstar, Goudreinet or Bramley
- 75 g sugar
- 2 teaspoons ground cinnamon
- Juice of half a lemon
- 50 g raisins (optional)
- Whipped cream, to serve
Method
- Heat the oven to 175 °C and butter a 24 cm springform tin.
- Rub the butter into the flour, brown sugar and salt, add most of the egg and knead briefly to a smooth dough. Chill for 20 minutes.
- Peel and core the apples, cut them into small chunks and mix with the sugar, cinnamon, lemon juice and raisins.
- Press about two thirds of the dough over the base and up the sides of the tin. Fill with the apples.
- Roll out the rest of the dough, cut it into strips and lay them in a lattice over the top. Brush with the remaining egg.
- Bake for about 60 to 70 minutes, until golden brown and the apples are soft. Let it cool in the tin before serving with whipped cream.
Made it at home? Tick it off and it goes into your kitchen passport.
A Dutch-language cookbook printed in 1514 already has a recipe for 'appeltaerten', apple pies.
Take the trip to the Netherlands
