Appeltaart
Dutch deep-dish apple pie with a lattice top, raisins and cinnamon
Dutch appeltaart is a tall, generous pie baked in a springform tin, piled so high with apple chunks that a slice stands almost as tall as it is wide. A buttery, cake-like crust holds apples with cinnamon, lemon and raisins, and the top is woven into a lattice. It is what Dutch cafés serve with coffee, and what people bake for a birthday, always with a spoon of slagroom (lightly whipped cream). Amsterdam's Winkel 43 made it famous with tourists. Chef's tip: use firm, tart apples such as Goudreinet, Elstar or Bramley mixed with Jonagold; soft dessert apples collapse into purée and leave a gap under the lattice.
- Total time
- 115 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
For the filling
To serve
Method
0/8 doneStep 1: Rub 9 oz butter into 14 oz self-raising flour, 7 oz light brown sugar and ¼ tsp salt with your fingertips until it looks like coarse breadcrumbs. Add 1 egg and bring it together into a soft dough. Wrap and chill for 30 minutes.
30 minStep 2: Heat the oven to 350°F (325°F fan). Butter a 24 cm springform tin.
Step 3: Toss 2 ⅞ lb tart cooking apples with 2 tbsp lemon juice, 2 ½ oz caster sugar, 2 tsp ground cinnamon and 2 ⅝ oz raisins.
Step 4: Take a quarter of the dough for the lattice. Press the rest into the tin, covering the base and coming 4 cm up the sides, about 5 mm thick. Sprinkle 2 tbsp dried breadcrumbs over the base: they soak up the apple juices so the bottom bakes crisp.
Step 5: Pile in the apple filling and press it down; it should come up just below the rim of the pastry.
Step 6: Roll the reserved dough between two sheets of baking paper and cut 1.5 cm strips. Lay them across the top in a lattice and press the ends onto the rim. Brush with the beaten egg yolk.
Step 7: Bake on a low shelf for 65–75 minutes, until the lattice is deep golden brown and you can hear the juices bubbling through the gaps. Pulling it out when the top is only pale gold is the usual mistake: the apples underneath will still be hard.
70 minStep 8: Leave in the tin for at least 1 hour before releasing the side; hot, it will slump. Serve at room temperature with 1 cup whipping cream.
60 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 5 g
- Carbs
- 64 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does appeltaart take?
- About 115 minutes in total: 45 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Banana and cashew slice
A soft, moist low-calorie slice made without flour, eggs or refined sugar: ripe bananas are blended with sunflower oil, vanilla and cardamom, then cashews, desiccated coconut, oats and grated apple. Baked and cut into wedges, it is naturally sweet and good with tea or in a lunch box.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.