Hollandse Appeltaart (Dutch Apple Pie)
In short: A deep, buttery pie with a thick short crust, filled with tart apples, raisins and cinnamon and topped with a lattice. The Dutch coffee-time classic. It takes about 1 h 45 min in total and makes 10 servings.
- Prep
- 45 min
- Cook
- 1 h
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 420 kcal
Hollandse appeltaart is a deep pie made in a tall springform pan, with a thick, sweet, crumbly crust and a generous filling of tart apples, cinnamon and raisins. It is served in cafés with whipped cream and a cup of coffee, and made at home for birthdays. The crust is closer to shortbread than to pie pastry. Pack the apples in tightly, because they shrink as they bake.
Instructions
- Mix the flour, baking powder, sugar, salt and lemon zest in a large bowl. Rub in the cold butter until crumbly, then add the egg and vanilla and bring together into a dough without overworking it.
- Cut off one third of the dough for the lattice. Wrap both pieces and chill for 30 minutes.
- Heat the oven to 180°C (350°F). Grease a 23 cm (9 in) springform pan and line the base with parchment.
- Toss the apples with the raisins, sugar, cinnamon and lemon juice.
- Roll the larger piece of dough to 5 mm (1/4 in) between sheets of parchment and press it into the pan and up the sides to a height of about 5 cm (2 in). Prick the base and sprinkle it with the breadcrumbs.
- Pile in the apples, pressing them down firmly into a high mound.
- Roll the remaining dough and cut it into strips about 1.5 cm (1/2 in) wide. Lay them across the pie in a lattice, press the edges to the crust and brush with the egg yolk mixture.
- Bake for 55 to 60 minutes until deep golden and the apples are tender when a knife is slid through the lattice. Cover with foil if the top browns too fast.
- Cool in the pan for 30 minutes, release the springform and serve warm or at room temperature, with whipped cream if you like.
Tips
- Use firm, tart apples that hold their shape, because soft apples collapse into sauce. Mound the filling high and pack it tight, since the apples shrink and leave a gap under the lattice.
- The dough is soft. Chill it well and roll it between sheets of parchment, or press it into the pan with your fingers if it cracks.
Questions and answers
Can I make Dutch apple pie ahead?
Yes. It keeps for 3 days, covered, at room temperature and tastes better the next day. Reheat slices at 150°C (300°F) for 10 minutes.
Can I freeze the pie?
Yes. Wrap the baked, cooled pie and freeze it for up to 2 months. Thaw overnight and warm it in the oven.
What apples are best for appeltaart?
Firm, tart apples such as Granny Smith or Elstar. Mix in a sweeter apple if you prefer a gentler flavor.
How long does it take to make Hollandse Appeltaart (Dutch Apple Pie)?
About 1 h 45 min in total: 45 min of preparation and 1 h of cooking.
How many calories are in Hollandse Appeltaart (Dutch Apple Pie)?
About 420 kcal per serving, with 5 g of protein, 61 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 61 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 33 g |
| Sodium | 180 mg |
Estimated values, calculated from the ingredients.
