If you visit the Netherlands you will quickly realise that Dutch Apple Pie (aka Appeltaart) is hugely popular here. It can be found literally everywhere your turn; in cafes, restaurants, supermarkets, and more often than not at birthday parties too.
The Dutch people can’t get enough of it and when you taste it, you will understand why.
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I have tried various traditional recipes and this recipe is actually a combination of them all.
I serve it at most of our Dutch birthday gatherings and it always goes down a storm. The compliments always come rolling in from my Dutch guests. 🙂
It’s not difficult to make but you do need to allow enough time for the prep work.
I shared this recipe first on Kenarry: Ideas For The Home where I am part of the creative team and as it is an American website I converted the recipe into cups. If you would rather have the measurements in cups you can find them here –> Kenarry.com
Dutch Apple Pie
- 300 grams plain flour
- 200 grams cold butter (cubed)
- 125 grams sugar
- 1 egg
- 1 pinch of Salt
- 7 apples (8 if small)
- 80 grams raisins
- 50 grams sugar
- 3 teaspoons cinnamon
- 2 tablespoons custard
- 50 grams fine breadcrumbs
- Peel, core and thinly slice the apple then put it in a large mixing bowl.
- Add the sultanas, sugar, cinnamon, and custard powder to the apples and mix thoroughly. Then set aside
- Put the flour, sugar, salt and butter into a food processor and blend until mix resembles breadcrumbs.
- Whisk egg and add 2/3 of it to the mixture (reserve 1/3 for the top of the pie later).
- Blend until mixture begins to stick together and forms into a ball of dough.
- Remove from food processor, with floured hands pat into an oval, wrap in clingfilm and refrigerate for 1/2 hour.
- (if you don’t have a food processor this step can also be done by hand – with cold hands use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then add the egg and work into the mix until it forms into a dough consistency)
- Pre-heat the oven to 180 ℃ / 350 ℉ (170 ℃ / 325 ℉ for fan ovens).
- Grease 9″ springform baking tin.
- Use 2/3 of the ball to make the pie base and reserve the rest to make the topping.
- On a floured surface roll out 2/3 of the dough into a circle that is big enough to line the bottom and sides of a 9″ springform tin.
- Drape the dough over the rolling pin and line the bottom and sides of the baking tin (don’t worry if the side crumbles a bit you can repair it in a moment – as long as you have covered the most of the bottom it’s fine).
- Trim the dough from the top of the tin and use any excess dough to repair any holes in the bottom and sides of the dough base. You can do this by just pressing bits in and smoothing it out.
- Sprinkle the breadcrumbs over the dough base (this will help absorb any excess juices from the apple and stop the bottom going soggy)
- Now tip the apple filling (not the juice) into the dough base and firmly press the apples down.
- Roll the dough you reserved earlier and cut into long strips.
- Use these long strips to create a criss-cross pattern on top of the pie.
- Press the edges of the strips firmly into the sides of the pie.
- Now use the 1/3 of the egg you reserved earlier to brush the top of the pie.
- Place in the centre of the pre-warmed oven and bake for approximately 1 hour.
- When the pie is a light golden brown remove from oven and allow it to cool before removing from the baking tin.
How To Serve Your Dutch Apple Pie
The Dutch Apple Pie is delicious when served together with a dollop of whipped cream and a nice cup of coffee.
How To Store Your Dutch Apple Pie
If you are not going to eat your apple pie straight away, it’s best to wrap it in foil (or an airtight container) and keep it in a cool place.
And if by any miracle, you do happen to have some leftovers, it can be saved in the freezer. Just cut it into individual portions and wrap each piece in a piece of tin foil (I normally save the individual wrapped pieces in a resealable freezer bag and write on it what it is and the date when it was frozen).
When you defrost it, it’s nice to then rewarm it in the microwave or oven. We often serve them warmed-up leftovers together with vanilla ice cream and use them as a dessert.
If you like the sound of this recipe you can always save it on Pinterest for later (I would really appreciate the shares 🙂 )
I have lots more delicious Dutch (and British) recipes that I love to cook and plan to share here in the not-too-distant future.
Examples of these are Dutch Hangop With Warm Cherry Compote (hangop is a dessert made from yogurt), Dutch Gevulde Koek (these are delicious almond-filled cookies), British Oat Flapjacks, and Scottish Fruit Loaf
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