Dutch Apple Pie
Appletaart - Dutch Apple Pie recipe has a brown sugar crust filled to the brim with apples. A slice is never complete without a big dollop of whipped cream and don't forget to serve this with your favorite hot drink!
Servings 10
Calories 469kcal
Ingredients
Pastry
- 385 grams / 2 ⅓ cups + 1 tablespoon plain flour see note if in UK
- 4 grams / 1 teaspoon baking powder
- 175 grams / ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea or kosher salt
- 225 grams / 7.93 ounces butter chilled and cubed
- 90 grams / 2 medium eggs room temperature
Apple filling
- 1 kilo / 2 pounds granny smith apples
- 50 grams / ¼ cup superfine/caster sugar
- 7 grams / 3 teaspoons ground cinnamon
- 12 grams / 2 ½ teaspoons lemon juice
- 34 grams / 3 tablespoons semolina
Instructions
Pastry
- 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.
Apple filling
- 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.
Apple Pie prep
- Preheat your oven to 180C/350F.
- Cut ⅓ of the dough away and set aside.
- Place the remaining pastry onto a lightly floured work surface and roll out to ¼ 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.
Video
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 Pie’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. A spring form tin that is 20 cm or 8 inches was used, however, a standard cake tin of similar size would also work.
- Apples: Granny Smith apples were used. It is recommended to use either Granny Smith, Honey Crisp or Royal Gala. These apples have a firm texture that hold their shape during baking and a slight sweetness which requires less added sugar.
- Semolina: The fine semolina helps soak up some of the juice from the apples as they bake. You could substitute with plain flour, if you prefer.
Flour in UK for your pastry: Plain flour in the UK has a lower protein amount which contributes to the dough strength, type of crumb and texture of your pastry, in this case. Plain flour in the Unites States for example has the same level of protein as Bread flour in the UK so the best flour to use here will be 175 grams / 1 ¼ cups bread flour. - You can use store-bought pie crust for your pie: If you're short on time or prefer convenience, you can certainly use store-bought pie crust for your Dutch Apple Pie.
- Freezing the pie: Once cooled, simply wrap well and store in an airtight container before freezing. Simply thaw and reheat whenever you crave a slice of homemade goodness.
Nutrition
Calories: 469kcal