Dutch Apple Pie (Appeltaart)
Appeltaart Say it: AH-pul-tart
Dutch apple pie, or appeltaart, is a beloved national dessert. Unlike American apple pie, it is baked in a deep springform pan, giving it tall, straight sides and a generous, jammy apple filling. The buttery crust is often woven into a lattice top. It is enjoyed year-round, especially with coffee or as a celebratory treat. The filling is lightly spiced with cinnamon, and the apples soften into a rich, sweet-tart compote. A slice is traditionally served with a generous dollop of whipped cream.
Dutch Apple Pie (Appeltaart)
Appeltaart
Pronounced AH-pul-tart
- Serves
- 8
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the crust
For the filling
For the egg wash
Method
Make the crust. in a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg and mix until the dough just comes together, adding the cold water a teaspoon at a time if needed. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Prepare the filling. in a large bowl, toss the sliced apples with the sugar, cinnamon, nutmeg (if using), lemon juice, cornstarch, and raisins (if using) until evenly coated.
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) springform pan.
Roll out two-thirds of the chilled dough on a lightly floured surface to a circle about 12 inches (30 cm) in diameter. Press into the bottom and up the sides of the prepared pan, trimming any excess.
Spoon the apple filling into the crust, mounding it slightly in the center.
Roll out the remaining dough into a rectangle about 1/8 inch (3 mm) thick. Cut into 1-inch (2.5 cm) wide strips. Weave a lattice over the filling, pressing the ends to the crust to seal. Brush the lattice and edges with the egg wash.
Bake for 55-65 minutes, until the crust is golden brown and the apples are tender when pierced with a knife. If the edges brown too quickly, cover loosely with foil.
Let the pie cool completely in the pan on a wire rack before releasing the springform ring. Serve at room temperature or slightly warm.
Regional variants
Some versions add raisins, chopped nuts, or a splash of rum to the filling; a crumb topping (appelkruimeltaart) is also popular.
Cook's notes
- Use firm, tart apples so they hold their shape and balance the sweetness.
- Do not overwork the dough; stop mixing as soon as it comes together for a tender crust.
- Let the baked pie rest for several hours before slicing so the filling sets properly.
Serve with
Whipped cream or vanilla ice cream.
Make ahead and storage
The pie keeps covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheat slices in a 300°F (150°C) oven for 10 minutes.
