A deep, butter-crusted pie bursting with cinnamon-spiced apple chunks, raisins, and a crumbly lattice top — served warm with a cloud of whipped cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: springform pan or cake stand
Garnishes: powdered sugar, whipped cream
Accompaniments: coffee
Instructions
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1
Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and form a dough. Chill 30 min.
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2
Peel and slice apples thickly. Toss with lemon juice, raisins, sugar, and cinnamon.
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3
Press two-thirds of dough into a greased springform pan, bringing it up the sides. Sprinkle base with breadcrumbs.
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4
Fill with the apple mixture, mounding it high in the center.
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5
Roll remaining dough, cut into strips, arrange as a lattice on top. Brush with egg yolk.
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6
Bake at 180°C for 55-65 min until deep golden. Cool 15 min, serve warm with whipped cream.
Did You Know?
Every Dutch café serves appeltaart with slagroom (whipped cream) — asking for it without cream is almost considered rude.
Chef's Notes
Equipment Tips
- springform pan (24cm)
- mixing bowl
- peeler
- rolling pin
Garnishing
powdered sugar, whipped cream
Accompaniments
The Story Behind Appeltaart
Dutch appeltaart differs from American apple pie with its deeper pan, chunkier apple pieces, and spiced raisin filling. It has been the centerpiece of Dutch café culture for centuries, always accompanied by a koffie verkeerd (café latte) and a generous dollop of slagroom.
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