Hollandse Appeltaart- Dutch Apple Pie Recipe

Here’s my take on the Netherlands’ wonderful thick, cake-like traditional apple pie. It’s easy as een-twee-dree.

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First, purists beware: I made two innovations here. I added cinnamon to the crust, which you may choose not to do, and I used candied citrus peel instead of fresh lemon zest and raisins. See my notes in the recipe.

You’ll need a six-inch springform pan. If you want to use a ten-inch, just double the recipe below.

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The Crust

  • 185 g (1.5 cups) white flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 75 g (1/3 cup) sugar
  • 125 g (1/2 cup) cold butter, cubed
  • 50 ml (4 tbsp) cold water, or about 4 tbsp
  • 1 tsp cinnamon (optional and non-traditional. But try it.)

The Filling

  • 3 large or 4 small apples
  • 75 g (1/3 cup) sugar
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 cup (50 ml) rum, brandy or whiskey
  • 1/4 cup chopped candied citrus peel OR 1/4 cup raisins plus zest of one lemon

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Okay, start with the apple filling. Peel and chop your apples, throw them in a mixing bowl and add the rest of the filling ingredients. Mix and put them into the fridge for a half hour while the booze gets soaked up into the fruit. Mmmm.

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For the crust: mix your dry ingredients in a large bowl. Add the chilled butter. Now, with your (clean) fingers, work the butter into the flour, rubbing it between your fingers until it gets fully integrated. After a few minutes, there should be no big lumps of butter- the mix should look and feel a bit like brown sugar.

Next, add the cold water, mix it in with your fingers, and shape the dough into one large and one small ball. Cover and put these into the fridge for a half hour.

Preheat your oven to 190C or 375F.

Oil the springform pan.

Take the large ball of dough and press it into the pan. You want an even layer, across the bottom and all the way up the sides. Completely cover the insides of the springform pan if you can.

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Next, add your filling.

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Take the remaining ball of dough and make strips to criss-cross the top. Ain’t it pretty?

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Bake for about 50 minutes, until the crust is brown and you can see the filling bubbling.

Serve with whipped cream or ice cream.

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