Appeltaart — Print Recipe — The Culinary Codex

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.

Ingredients

300g flour
150g cold butter, cubed
100g sugar
1 egg
Pinch of salt
1kg tart apples (Goudrenet or Granny Smith)
2 tbsp lemon juice
100g raisins
80g sugar
2 tsp cinnamon
2 tbsp breadcrumbs
1 egg yolk for glaze
Whipped cream for serving

Instructions

1 Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and form a dough. Chill 30 min.
2 Peel and slice apples thickly. Toss with lemon juice, raisins, sugar, and cinnamon.
3 Press two-thirds of dough into a greased springform pan, bringing it up the sides. Sprinkle base with breadcrumbs.
4 Fill with the apple mixture, mounding it high in the center.
5 Roll remaining dough, cut into strips, arrange as a lattice on top. Brush with egg yolk.
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.