Appletaart – Dutch Apple Pie

Appletaart - Dutch Apple PieThe ultimate apple pie on earth has to be Dutch Apple Taart! There is no exaggeration in that sentence because American apple pie has it’s origins thanks to the Dutch (though England is the real birthplace of this dish).

They know how to make a large and heavy pastry crusted pie filled to the brim with cinnamon coated apples that will warm you up and have you embrace what apple season is all about. What is your favorite way to enjoy apples friends? Let me know in the comments below!

apple pie recipeomas appletaart

The crust is made up of brown sugar which lends a stunning deep color to the pastry and the additional baking powder means this pastry is soft and almost fluffy in the center.

A few years ago I travelled all the way back to Amsterdam to eat another slice of Dutch Appletaart before relocating outside Europe and that trip was so worth it!

How to prepare Appletaart – Dutch Apple Pie

  • Stir the dries: Stir the dry ingredients for the dough together.
  • Butta up: Add in the cubed and chilled butter and slice into the flour until the mixture resembles large breadcrumbs.
  • Eggs a do: Add in the eggs and form a pastry with a pastry cutter.
  • Form: Form into a disc, cover and refrigerate for 1 hour.
  • App-le: Cube your apples unevenly.
  • Cinnamon spice: Add the remaining apple ingredients to the bowl and stir together.
  • Two thirds: Roll out two thirds of your dough and press firmly into your cake tin.
  • Filling: Add the apple filling and even out.
  • Pastry strips: Roll out the remaining dough and cut into even strips.
  • Press and trim: Lay the pastry strips on top of the apples, press the edges firmly together and trim any excess dough off.
  • Bake: Bake until golden and bubbly.
  • Cool off: Allow to cool fully, preferably overnight.
  • Remove the tin: Slide the cold taart out of the tin and place on a serving plate.
  • Serve: Slice and serve with a large dollop of whipped cream. Dig in!

Tips for the best Appletaart – Dutch Apple Pie

UK flour to use: In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out. I recommend measuring out the below flour amount in bread flour versus plain flour.

Best tin for this: Dutch Apple Taart’s are always really tall which means they are absolutely best made in a springform cake tin so you can remove the tin and the tall pie will hold it’s own.

More apple recipes you’ll enjoy

Portuguese Apple Tart – Tarte de Maçã

Pwdin Eva – Welsh Eve’s Pudding

Versunkener Apfelkuchen – Sunken Apple Cake

Appletaart – Dutch Apple Pie
Adapted from food.com
Serves 10

Ingredients:
Dough
385 grams / 2 1/3 cups + 1 tablespoon plain flour (see note if in UK)
1 teaspoon baking powder
175 grams / 3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
225 grams butter, chilled and cubed
2 small eggs
Apple Filling
1 kilo / 2 pounds granny smith apples
50 grams /1/4 cup superfine/caster sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons lemon juice
34 grams / 3 tablespoons semolina

Directions:
Place the flour, baking powder and sugar into a bowl and stir to combine.

Add in the butter and cut into the flour mixture until it resembles course breadcrumbs and no pieces are larger than a pea.

IMG 7546(pp w768 h512)Add in the egg and incorporate until the dough begins to form.

IMG 7548(pp w768 h512)Turn onto your work surface and shape into a disc.

Wrap and refrigerate for 1 hour.

Meanwhile, peel, core and cut the apples into uneven cubes.

Place the apples, sugar, ground cinnamon, lemon juice and semolina in a bowl and stir to combine.

IMG 7553(pp w768 h512)Preheat your oven to 180C/350F.

Cut 1/3 of the dough away and set aside.

Place the remaining pastry onto a lightly floured work surface and roll out to 1/4 inch thickness.

Press firmly to fit within a 20cm/8’ springform cake tin and trim the edges.

Roll out the remaining dough into a large rectangle and measure out equal lattice strips of 3cm/1.18’.

Spoon the apples into the pastry base and shake lightly to even out.

Top with the strips of dough and weave, you want, though traditional Apple Tart doesn’t need this additional step – you can just lay half the strips one way and overlay the remaining half the other way.

Press the edges together firmly and trim any excess pastry.

Place in the oven and bake until golden and bubbling, approximately 1 hour 15 minutes.

Remove and allow to cool fully before removing from the cake tin.

Slice and serve up pieces with a large portion of whipped cream.

Enjoy.

best dutch apple pie recipeapple tart

 

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Appletaart - Dutch Apple Pie

Appletaart – Dutch Apple Pie

  • Author: Sylvie Taylor
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts
  • Cuisine: Dutch

Description

A large slice of apple pie or apple taart as it’s known in The Netherlands is never complete without a big dollop of whipped cream and don’t forget to serve this with your favorite hot drink!


Ingredients

Scale

Dough
385 grams / 2 1/3 cups + 1 tablespoon plain flour (see note if in UK)
1 teaspoon baking powder
175 grams / 3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
225 grams butter, chilled and cubed
2 small eggs
Apple Filling
1 kilo / 2 pounds granny smith apples
50 grams /1/4 cup superfine/caster sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons lemon juice
34 grams / 3 tablespoons semolina


Instructions

  • Place the flour, baking powder and sugar into a bowl and stir to combine.
  • Add in the butter and cut into the flour mixture until it resembles course breadcrumbs and no pieces are larger than a pea.
  • Add in the egg and incorporate until the dough begins to form.
  • Turn onto your work surface and shape into a disc.
  • Wrap and refrigerate for 1 hour.
  • Meanwhile, peel, core and cut the apples into uneven cubes.
  • Place the apples, sugar, ground cinnamon, lemon juice and semolina in a bowl and stir to combine.
  • Preheat your oven to 180C/350F.
  • Cut 1/3 of the dough away and set aside.
  • Place the remaining pastry onto a lightly floured work surface and roll out to 1/4 inch thickness.
  • Press firmly to fit within a 20cm/8’ springform cake tin and trim the edges.
  • Roll out the remaining dough into a large rectangle and measure out equal lattice strips of 3cm/1.18 inches.
  • Spoon the apples into the pastry base and shake lightly to even out.
  • Top with the strips of dough and weave, you want, though traditional Apple Tart doesn’t need this additional step – you can just lay half the strips one way and overlay the remaining half the other way.
  • Press the edges together firmly and trim any excess pastry.
  • Place in the oven and bake until golden and bubbling, approximately 1 hour 15 minutes.
  • Remove and allow to cool fully before removing from the cake tin.
  • Slice and serve up pieces with a large portion of whipped cream.
  • Enjoy.

Notes

UK flour to use: In the UK, due to the lower protein in plain flour I always use 50/50 bread flour and plain flour for pastry. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked pastry will turn out. I recommend measuring out the below flour amount in bread flour versus plain flour.

Best tin for this: Dutch Apple Taart’s are always really tall which means they are absolutely best made in a springform cake tin so you can remove the tin and the tall pie will hold it’s own.

Adapted from food.com


Nutrition

  • Calories: 469 calories per serve

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