The Dutch have a love for their appeltaart (or apple pie) for centuries. In fact, the first printed cookbook dating back to 1514 contains a recipe for one. A dutch appeltaart is a deep pie which is filled with slices of apple mixed with sugar, cinnamon, lemon juice, and sometimes raisins and nuts. Traditionally, the top of the cake is made from an attractive lattice of pastry strips; which allows you to see the delicious filling below. This heavenly treat is even better with a generous serving of whipped cream (slagroom) or icecream and a cup of coffee.
285 g Flour
180 g Butter
125 g Caster sugar
1 pinch Salt
8 Apples (e.g. Cox or Braeburn)
50 g Sugar
1 tbsp Cornstarch
1-3 tsp Cinnamon to your liking
1 pinch Nutmeg
1 tsp Vanilla extract
50 g Fine bread crumbs (or finely crumbed cookies)
80 g Raisins or alternatively currants
80 g Nuts like walnut, pecan or pistachio
- Put the flour, sugar, salt and butter into a food processor and blend until the mix resembles breadcrumbs.
- Add the egg and 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 at least 1/2 hour.
Alternatively, you can prepare the dough by hand – preferable 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.
- Peel, core and slice the apple then put it in a large mixing bowl.
- Add the sugar, cinnamon, and corn starch powder to the apples and optional raisins and/or nuts and mix thoroughly. Then set aside
- Pre-heat the oven to 175 ℃ / 350 ℉ (160 ℃ / 320 ℉ for fan ovens).
- Grease 26 cm or 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
- Trim the dough from the top of the tin; 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 any liquids) into the dough base and firmly press the apples down.
- Roll out the remaining dough and cut into long strips, each about 1cm wide.
- Start with the longest strips and lay the first two in an X in the centre of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you’re having trouble removing the dough from the work surface, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the edge of the cake and trim away any excess dough with a knife.
- Brush with egg wash
- Place in the centre of the pre-warmed oven and bake for approximately 1 hour, or until pastry is light brown.
- When the pie is a light golden brown remove from oven and allow it to cool before removing from the baking tin.
Enjoy a piece of this Dutch Appletart with whipped cream (unsweetened) and/or vanilla ice cream.