- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apple pies and tarts
An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.
Washington, United States
172 people made this
- For the pastry
- 250g plain flour
- 175g butter, softened
- 80g caster sugar
- 2 eggs (1½ for the pastry mixture, ½ for brushing the top)
- 1 teaspoon ground cinnamon
- For the filling
- 1 kg apples (tart, bit sour)
- 50g caster sugar
- 70g sultanas
- 3 teaspoons ground cinnamon
MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min
- Mix the flour, softened butter, sugar, cinnamon and 1½ eggs in a bowl. Knead it with your hands to a consistent, smooth dough.
- Roll out ¾ of the dough to cover the bottom and sides of a greased round (24cm) cake tin or spring form tin.
- Preheat the oven to 170 C / Gas 3.
- Peel, core and slice the apples. Mix this with 50g sugar, sultanas and cinnamon. Put this mixture into the prepared cake tin.
- Roll out the remaining dough and cut into long strips, each about 1cm wide. Start with the longest strips and lay the first two in an X in the centre of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you're having trouble removing the dough from the work surface, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the edge of the pie and trim away any excess dough with a knife.Brush with remaining (beaten) egg.
- Bake for 60-65 minutes, or until pastry is light brown.
Reviews & ratingsAverage global rating:(60)
Reviews in English (12)
Is there anything else to say? My son asked for me to make an apple pie with the apples from our backyard tree, and his eyes lit up and his smile is so huge when he smelled it baking, then when he ate it! This Dutch apple taart is amazing!!! (We're Dutch and this is exactly as the traditional Dutch make!) Delicious!-13 Aug 2010
this is themost deliciousappletarti have ever tastedhave to double up every timeit goes so quick 10/10-28 Aug 2010
Dutch apple tart
A crisp biscuity pastry deep-filled with cinnamon-laced apples &ndash and no soggy bottom in sight!
plain flour, plus extra to dust
butter, chilled and cubed, plus extra to grease
kg eating apples, such as Braeburn, about 6
Finely grated zest 1/2 lemon
dried breadcrumbs, we used Panko
medium egg, beaten, to glaze
Double cream, softly whipped
- For pastry, briefly pulse sugar, flour and ¼tsp fine salt in a food processor. Add chilled butter and pulse until mixture resembles breadcrumbs (or, rub butter into flour mixture using your fingertips). Add egg, vanilla and 2tbsp cold water and pulse/mix until pastry just clumps together. Tip on to a work surface, bring together, shape into a disc and wrap in clingfilm. Chill for 1hr.
- 10min before the pastry is fully chilled, make the filling. Peel, core and halve the apples. Cut into 3mm (1/8in) slices. Mix in a bowl with the cinnamon, lemon zest, sultanas and all but ¾tbsp of the sugar. Set aside.
- Preheat oven to 180°C (160°C fan) mark 4 and grease a 20.5cm (8in) springform tin. Slice off 1/3 of the pastry and rewrap. On a lightly floured work surface, roll out remaining ⅔ pastry and use to line tin, or press into tin with fingers if it&rsquos breaking while rolling &ndash making sure the pastry comes 6cm (2¼in) up the sides of tin. Don&rsquot worry if holes appear, this pastry doesn&rsquot mind being handled, so patch away until you&rsquore happy.
- Sprinkle breadcrumbs into base of the tin, then load in apple mixture, levelling as best you can. Re-flour surface and roll out remaining pastry (or work in sections). Slice into 1.5cm (⅔in)-wide strips, arranging in lattice pattern on top of filling. Reroll trimmings as needed &ndash the pastry won&rsquot suffer. Pinch edges to join and trim to neaten.
- Brush lattice with beaten egg and scatter over the reserved sugar. Bake for 1hr 20min, until deep golden. Cool in tin on a wire rack for 45min. Remove from tin and serve just warm or at room temperature with softly whipped cream.
To store Once cooled, store covered at room temperature for up to 2 days.
- 3 1/4 cups unbleached all-purpose flour, plus more for dusting
- 1 1/3 cups confectioners' sugar
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes
- 4 large egg yolks, plus 1 egg white
- 5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups)
- 2 teaspoons fresh lemon juice
- 2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling
- 3 tablespoons cornstarch
- 3 cinnamon sticks, ground (1 tablespoon)
- 7 whole cloves, ground (1/4 teaspoon)
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon coriander seeds, ground (a heaping 1/4 teaspoon)
- 1/4 teaspoon fennel seeds, ground (a heaping 1/4 teaspoon)
- 2 tablespoons heavy cream
- 1 cup walnuts, finely chopped
- Lightly sweetened whipped cream, for serving
Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough).
Transfer two-thirds of dough to a 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 over-hanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour.
In a large bowl, toss apples with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes.
Preheat oven to 350°F. Place tart on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream.
Dutch Apple Pie
Prep Time: 60 minutes
Cook Time: 80 minutes
For the crust
1 1/2 cups (340 g) butter, cubed, at room temperature
1 1/3 cups (295 g) brown sugar, packed
Pinch of kosher salt, or fine sea salt
2 eggs, beaten
5 cups (625 g) all-purpose flour
For the Dutch spice mix (speculaaskruiden)
4 tsp (20 ml) ground cinnamon
1 tsp (5 ml) ground cloves
1 tsp (5 ml) grated nutmeg
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) ground white pepper
1/4 tsp (1 ml) ground cardamom
1/4 tsp (1 ml) ground coriander
1/4 tsp (1 ml) ground aniseeds
For the filling
7 firm apples (such as Braeburn, Gala, or Cortland)
3 soft apples (such as Golden Delicious or Pink Lady)
1 tbsp (15 ml) finely grated orange zest (about 1/2 orange)
1 tsp (5 ml) finely grated lemon zest (about 1/2 lemon)
2 tbsp (30 ml) lemon juice (about 1/2 lemon)
1/3 cup (75 g) packed brown sugar, plus 2 tbsp (30 ml) for baking
2 tsp (10 ml) speculaaskruiden spice mix (see instructions below, or use a combination of ground cinnamon and ginger)
1 tbsp (15 ml) cornstarch
2 tbsp (30 ml) Cognac, Brandy or Calvados (optional)
1/2 cup (65 g) sultana or golden raisins
1/2 cup (57 g) chopped walnuts (optional)
For the crust: In the bowl of a food processor, cream together the butter and brown sugar. Set aside 1 tbsp (15 ml) of the beaten eggs to brush over the pie, then add the remaining eggs to the food processor. Sprinkle with the salt and process until the eggs are well incorporated, about 5 seconds. Scrape down the bowl. Add a third of the flour, then process until well incorporated, about 10 seconds. Scrape down the bowl, then add another third of the flour, and process for another 10 seconds. Scrape down the bowl. At this point, the mixture will start gathering together.
Add the remaining flour and process until the dough fully comes together, stopping to scrape down the bowl as needed. When ready, the dough looks uniform in color and it is soft and holds together when pressed. The texture should be very similar to Play-Doh.
Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.
For the Dutch spice mix: Mix all the spices together and store in an airtight spice bottle or glass jar.
For the filling: Peel and core the apples, then cut them into bite-size pieces. In a large bowl, mix the apples with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch, and the liqueur, raisins, and walnuts, if using. Set aside.
To assemble the pie: Preheat the oven to 375°F (190°C). Grease a 9 in (23 cm) springform pan, then cover the bottom with a cut-out round of parchment paper.
Set aside 1/4 of the crust mixture to create the topping. Add about half of the remaining crust mixture to the springform pan and press down to cover the entire bottom of the pan in an even layer.
Pick up chunks of the remaining crust and roughly press it against the sides of the springform pan until you&rsquove fully covered it. Now press it more carefully to create a smooth edge, making sure the sides seamlessly connects with the bottom crust.
Transfer the apple filling to the crust and gently press it down flatten it. Spread the remaining of the crust mixture all over the apples. You&rsquoll need to first dot the crust mixture in chunks over the apple surface, then spread and smooth it down using your fingers or a spatula.
Brush the reserved eggs over the top of the pie, then sprinkle with 2 tbsp (30 ml) brown sugar and extra chopped walnuts, if desired.
Set the springform pan over a baking sheet (some juices may leak out during baking), then bake for 75 to 85 minutes. Check on the pie after 45 minutes: if it&rsquos golden brown, loosely cover it with aluminum foil to prevent it from getting too dark. To check whether the Dutch apple pie is done, use a bamboo skewer or a small, very sharp knife to poke through the pie. If the pie is done, you&rsquoll easily pierce through the apples. If you feel they&rsquore still a bit crunchy, continue baking until they&rsquore soft.
Transfer the pie to a cooling rack and let it cool thoroughly before carefully unmolding. This will take at least 3 hours. Unmold, and use a very sharp knife to cut out pieces.
Dutch Appeltaart (Apple Pie)
Total Time 1 hour 30 minutes
Author International Cuisine
- 3 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 1/2 sticks unsalted butter at room temperature
- 1 egg whisked
- For the filling:
- 6 tart apples like granny smiths peeled and cored and sliced int 1/4" slices
- 1/2 cup granulate sugar or more if you like it sweet.
- 1/2 teaspoon cinnamon
- Putting the tart together:
- 1/4 cup dry bread crumbs
- 1 egg whisked
- 3 apples, peeled and cut
- 2 teaspoons of cinnamon
- Preheat the oven to 180 degrees.
- Cream butter and brown sugar until fluffy for about 5 minutes
- Beat egg, save about a tablespoon for egg wash later and mix the rest into the butter-sugar mixture
- Add the remaining ingredients of the crust and mix until the dough comes together. The dough will appear very crumby compared to most regular pie recipes.
- Press the dough against the sides and bottom of your springform pan. Be generous!
- Fill your dish with apple fillings and sprinkle cinnamon over each layer.
- Roll out the remaining dough and cut them into fat strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Trip any excess dough with a knife.
- Brush the remaining beaten egg over the dough.
As much as I would have loved to make a decorative pie crust, this is one of those cases where aesthetics and taste don’t quite go together. The crust, made with self-raising flour will expand significantly. Moreover, unless you’re in the middle of winter and don’t have the heater turned on, your butter-rich dough will likely soften quite quickly and you’d need to repeatedly put it in the fridge if you’re planning to roll them out into intricate designs.
There is a saying I find very amusing. Perhaps you’ve heard it: “As American as apple pie.” But, you see, apple pie wasn’t always that American. Apples did not exist in America until they were introduced to the new land by Dutch and English colonists. Along with their apple and other fruit trees, they also brought recipes for richly-filled pies that were passed on from generation to generation and soon became part of American food culture. And although, it was probably the English who we can thank for making the first apple pies (the earliest recipe was found in an English cookbook dated 1381), it is actually the Dutch, in my opinion, who are worthy of the aforementioned phrase. Let me tell you why I think it should actually be: “As Dutch as apple pie.”
Apple pie – though not the traditional one with a lattice crust – was the first thing I ate when I came to the Netherlands. My mother-in-law officially welcomed me to her home (and country) with a small, triangular-shaped apple pastry called ‘ appelflap ’. It was served with a very strong cup of coffee, and it was the first of many more apple pie experiences to come. You see, apple pie (and now I am referring to the thick variety served with whipped cream) is almost as synonymous with the food culture of the Dutch as their love for coffee, stamppot (vegetable and potato mash), beer with bitterballen (ragout-filled, deep-fried meatballs), and their almost iconic breakfast of ‘ boterham met kaas…hagelslag…pindakaas… ’ (bread with cheese… chocolate sprinkles…peanut butter).
I can’t think of an occasion in which apple pie, or appeltaart , would be out of place. It can be served with mid-morning coffee or afternoon tea, it does exceptionally well as pastry of choice at birthday parties and all other kinds of celebratory gatherings and family reunions, and it can be found on the menu of almost every restaurant in the country. Ask my Dutch husband what his favorite dessert is when we go out to dinner and he’ll probably say ‘ appeltaart ’. By the way, for a proper Dutch apple pie, there’s no better place than Amsterdam, or more specifically, Café Winkel 43 on Noordermarkt. I have many fond memories of rounding off a stroll through the Saturday market with a thick slice of appeltaart and a glass of wine at this lively corner café in the city center. Their apple pie is everything it should be: thumb-sized chunks of firm and slightly sour apples, a buttery crust and a good dollop of whipped cream that isn’t overly sweet. However, you don’t have to travel to Amsterdam to taste a good apple pie. Keep reading!
The first Dutch apple pie probably dates back to 1514 and can be found in the cookbook Notabel Boecxken van Cokeryen . It was quite different to the one we know today. The apples were baked under a thick layer of pastry, and after baking, some of this layer was removed and the hot apple filling was mixed with crumbled suyckercoecken (sugar cookies). These small cookies, not sweetened with sugar as the name suggest, but honey, were flavored with warm spices such as cinnamon, nutmeg, ginger and cardamom. After the cookie crumbs were mixed through the steaming apples, a drizzle of single cream would follow to give the pie a more refined flavor.
By the 17th century, the Dutch cookbook De Verstandige Kok (1669) featured six different recipes for apple pies (accounting for one-quarter of all the pie recipes in the book) as well as a variety of other apple recipes. Apples were so much enjoyed that even poet Jacob Westerbaen wrote about common varieties back then such as the guldeling and the aagt :
“Mijn guldelingh en aeght, van liefelijcken aert (My guldelingh and aeght, of a sweet nature),
Die geven lecker moes en spijse tot een taert (They make delicious sauce and can be used in a tart) ”.
Most apple pies in the book featured a filling that was either made of applesauce or finely chopped sour apples, as the sweeter ones were eaten instead of being used in recipes. The apple pie recipes also called for currants, cinnamon and sugar.
Paintings also attest to the appreciation for apples back in the Golden Age. Two beautiful examples are Pieter de Hooch’s A Woman Peeling Apples (1663) found in London’s Wallace Collection, and Cornelis Bisschop’s Girl Peeling an Apple (1667) found at the Rijksmusem.
A Woman Peeling Apples, Pieter de Hooch, 1663, Wallace Collection, London
Girl Peeling an Apple, Cornelis Bisschop, 1667, Rijksmuseum, Amsterdam
A century later, apple pies were on their way to becoming an integral part of Dutch food culture, though at first they were a pleasure mainly reserved for the upper class. It was during this time that the tradition of serving apple pie with coffee (also a drink for the affluent) was born.
Today, every Dutch household has their own favorite recipe for appeltaart , though sadly, in this age of convenience, many resort to the ease of ready-made mixes. My recipe is made from scratch, and I must say I am quite picky. The crust must be buttery without being stodgy or ever becoming moist from the apples. The apples must be tart and preferably goudrenet (golden reinette), and the apple chunks musn’t be too small. Finally, to serve, nothing but freshly whipped cream will do. But there’s a catch! My recipe for Dutch apple pie has been Frenchified! I’ve soaked the raisins in Armagnac and dusted the apples in French flan powder and pain d’épices spices. I’m sure you’re not the least bit surprised!
Frenchified ‘Hollandse Appeltaart’
- 100g raisins
- 2 tbsps Armagnac
- 300 g all-purpose flour
- 110g granulated sugar
- 1 tsp baking powder
- pinch of salt
- 180 g cold butter, diced
- 2 egg yolks
- 2 tbsps cold sparkling water
- 2 tbsps breadcrumbs
- 1 kilo baking apples
- 1 packet sugar-free vanilla flan powder (3.5g)
- 2 tbsps light brown sugar
- 2 tsps pain d’épices spices
- freshly whipped cream, to serve
Rinse the raisins. Place them in a small bowl, add the Armagnac and allow them to soak for two hours. Place the flour, sugar, baking powder and salt in the bowl of a food processor and pulse a few times to mix. Add the butter and continue to press on the pulse button until the mixture starts to resemble coarse breadcrumbs or oatmeal. Add the egg yolks and water and continue pulsing until the dough comes together. Remove from the bowl and shape into a ball. Wrap it in cling film and allow to rest in the fridge for at least an hour. When ready to bake, preheat the oven to 180 ° C and take the dough out of the fridge. Butter and flour a 22 cm springform pan and line the bottom with baking paper. Roll ¾ of the dough (leave the rest in the fridge) out on a well floured surface to a circle of about 32 cm. Press this into the prepared pan, sprinkle the bottom of the dough with the breadcrumbs and pop in the fridge. Peel, core and chop the apples into rough chunks. Put them in a large bowl and mix them with the flan powder, brown sugar, pain d’épices spices and the Armagnac soaked raisins. Tip them into the prepared pan. Roll the rest of the dough out to a circle of about ½ cm thick. Cut into strips of about 1 cm wide. Place the strips on top of the apples in a criss-cross pattern. Carefully trim the edges and brush with whisked egg. Bake the pie on the lowest part of the oven for approximately 60-75 minutes. If the crust is getting too dark, you may want to cover it with tin foil. Once the pie is ready, remove it from the oven and place on a wire rack. Allow to cool before serving with freshly whipped cream.
Appeltaart - Dutch Apple Pie
My friend Anja is from the Netherlands - she's a wonderful cook, and in our circle of friends she's probably best known for her amazing Dutch apple pie called Appeltaart. It's extremely delicious and is quickly gobbled up at every function where it makes an appearance. I'm thrilled Anja agreed to let me and my camera into her kitchen so I could share it with you today.
Okay, so forget everything you know about American apple pie because the only thing it has in common with it's Dutch cousin is apples.
Our American version has a filling that is juicy, the crust is made with an icy cold rolled pastry dough, and the assembled pie is baked in, and served from, a shallow pie plate. On the other hand, the filling of this Dutch version is not juicy, the crust is made with a room temperature pressed pastry dough, and it's assembled and baked in a deep springform pan before being unmolded and sliced.
The flavor profile of the American pie relies heavily on butter, sugar, and cinnamon, while the flavor profile of the Dutch pie is much more complex as it relies more on almonds, raisins, rum, and warm mix of intoxicating spices.
NOTE: the homemade almond paste needs to be prepared a week in advance and the raisins should soak in spiced rum overnight so plan accordingly. I hope you'll give it a try - I promise you won't be disappointed. Let's walk you through the process - the full recipe can be found at the end of this post.
Start by peeling apples. Anja's mother was visiting from the Netherlands, so we got her in on the action. I love how she peeled her apples with a knife - I wonder how many apples her hands have peeled over the years.
Anja cuts her apples over a bowl rather than using a cutting board.
The apples are cut into 1/4-inch slices. Add the yummy spices and rum soaked raisins. Mix together gently and set aside.
This is what the raisins soaked overnight in - spiced rum.
Now we make the crust. All the dry ingredients are weighed in the bowl of a food processor.
The softened butter is incorporated.
Lastly, the water is added and the mixture is processed until it forms into a ball of dough.
The dough is divided the big portion lines the bottom and sides of the springform pan and the small portion will be used to make a lattice top. Note how Anja lined the base of her springform pan with parchment. You can skip this step if you don't plan to remove the pie from the base of the pan before serving.
The larger ball of pastry dough is easily pressed into the pan.
A beaten egg yolk is brushed over the bottom crust and then cornstarch is sprinkled on top of the yolk.
Half of the apple mixture is poured into the pan.
Homemade almond paste is dotted over the apples before adding the remaining apple mixture.
Now we take pieces of the small ball of pastry dough and roll them into snakes about 1/2-inch in diameter.
Place them on top of the pie in a lattice pattern and press to flatten slightly.
Wrap the base of the pan in foil to catch any leaks that might occur and loosely tent the to top of the pie with foil.
Bake in a 375F oven for 45 minutes, remove foil tent and bake for an additional 15-20 minutes.
Bitterballen, Stamppot, and Appeltaart–oh my!
Some people think of rich desserts, bland meat and potato dishes, or perhaps pancakes, when they think of Dutch cuisine. But they’d be wrong. On our recent adventure in The Netherlands, we sampled a wealth of incredibly varied, fresh and delicious Dutch recipes–all available at great cafes, brewpubs and restaurants!
Here are our two favorite meals we enjoyed on our recent visit, and seven top dishes from The Netherlands with tested recipes for four:
Dutch Cheese Platter at De Molenwiek (or pretty much any restaurant in The Netherlands) – No visit to The Netherlands is complete without trying the flavorful and diverse selection of cheeses for which Hollanders are famous. This particular cheese platter, at De Molenwiek’s authentic Dutch kitchen, included oude kaas (aged gouda), jonge kaas (young gouda), and a creamy, soft, white rind cheese similar to brie, along with strong mustard, divine rolls (just the right amount of crust, pillow soft inside), and a small mixed salad.
Bitterballen – these enticing little fried meat-n-gravy balls are truly spectacular! We all felt we could eat our weight in them. They are traditionally served with other appetizers/beer snacks (kaasstengels, or fried cheese sticks, kaassouffleetjes, or fluffy cheese snacks, and vlammetjes, filled with pork), as bittergarnituur, or “garnish for bitters” (alcohol). We had bitterballen as part of a bittergarnituur at De Molenwiek, and then ordered bitterballen alone when we popped into cafes during our daily wanderings. Easy to make, and available in vegetarian version as well, this Dutch treat is comforting and filling in equal measure.
Craft Beer – Speaking of bittergarnituur, you must try the craft beverages at ‘Cause Beer Loves Food, a gastropub in central Amsterdam! Serving up bitterballen and other tasty treats, you can also sample interesting craft brews from all over The Netherlands. Definitely a place to relax and refuel after a full day’s activities.
Stamppot – Looking a bit like a stew that is thicker than stew has a right to be, this is another Dutch comfort food we loved. We had a delicious bowl of it at Tante Roojte in Amsterdam. Stamppot is mashed potato mixed with various cooked veggies plus dutch sausage. Consider the recipe more a guide than a requirement, and make it yours – as healthy or traditional as you like. It’s a straightforward recipe and a filling taste treat!
Friet & fritessaus – Dotted across The Netherlands are what Americans would call French Fry stands. Traditionally, Dutch eat their friet (fries) with a leaner and sweeter-than-mayonnaise white sauce called fritessaus. Other popular fries-and-sauce combinations include friet joppiesaus (fries with a mixture of mayo, ketchup, and spices, friet speciaal (fries with mayo, curry or ketchup, and onions), and patatje oorlog (fries with peanut sauce, mayonnaise, and raw chopped onions). You can easily walkabout with your snack — the fries are served in a sturdy paper cone with the condiments on top (and with a tiny fork for lifting the delightfully smothered pieces of fried potato heaven).
Appeltaart – Just about every dining establishment in The Netherlands offers Appeltaart, or apple tart. Especially tasty with coffee, appeltaart lets the fruit speak to your taste buds, has a gloriously flaky crust, and is served with lashings of cream. The appeltaart and coffee service at American Hotel – Amsterdam’s cafe is an especially good example. If you’d like to make your own appeltaart, try this recipe.
Dutch Pancakes – Like appelttaart, Dutch pancakes can be found in nearly every cafe and restaurant. Somewhere between American pancakes and crepes in both diameter and thickness, pannenkoeken are served both sweet and savory. Our favorite is served with appelstroop (delish sticky and dense Dutch apple syrup). You may be able to find appelstroop at specialty or international markets near your home in the US. Or try this recipe at home.
Rijstaffel (Rice table) at Indrapura – Given the Dutch penchant for exploring and colonising countries around the world, including the East Indies, you’d expect food experiences with an Indonesian twist. This ‘Dutch-Indonesian tapas’ does not disappoint. Most rijstaffel spots will seat tables of 2 or more, but the warm and hospitable folks at Indrapura will seat singletons as well. Comprised of small dishes of starters, mains, and rices, a rijstaffel experience fills you with both food and companionship. The atmosphere encourages shared food and conversation – and this one included a talented pianist playing a variety of engaging pieces from Cole Porter to current pop standards, at a perfect decibel level. Indrapura offers desserts, but every time we go, we’re too stuffed with the starters and mains to contemplate a sweet ending. If you’d like to try a bit of rijstaffel at your home, make some Bami Goreng (with noodles or rice).
Want to try some delectable Dutch cuisine in The Netherlands? Contact Dragon In Your Pocket for travel consulting, booking, or guiding your next trip!
Dutch apple pie
Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries*, I spend about half of the fall I was in town for obsessed with Dutch apple pie, and a significant amount of that time trying to understand what it was and was not. There seems to be a divide wherein American home cooking sites largely refer to a Dutch apple pie as a deep-dish apple pie (sometimes, but not always, in a cake pan) with a crumb topping and Dutch (or Dutch-sounding I do not speak the language** so am making an educated guess) cooks use a more cookie-like dough that’s cross-crossed on top with a shiny finish. Fortunately, around this time I remembered that one of my son’s good friend’s mom is Dutch and she was happy to set me on the right course: yes the lattice is shiny, the dough is sweet and more buttery tasting than its American counterpart, the end result looks more like a cake, and please remember to send all samples over.
From there, I was off to the races… sort of. First I had to watch a lot of videos of home cooks making it and, as no two recipes precisely agreed, basically just throw my hands in the air and hope I could work it out in the kitchen. It does not always happen — figuring things out on an early go — but this time it did. I hope this is a good omen for the year to come, as my cooking wish list for 2018 could fill five calendars, and for you too: this is much, much easier than it looks.
I realize that Dutch apple pie may not be everyone’s or even most people’s Christmas tradition but will you look at this glorious thing? I think it deserves a chance. It’s fragrant and buttery and rustic but fancy and the only proper way to eat it, or so many things worth eating, is mit schlag (with whipped cream), really an inordinate amount too, so save those dainty dollops for a different party. I also want to warn you about one more thing: I don’t think you have to look too deep in this site’s archives to find evidence of my devotion to American-style pie but do know that I had a single bite of this warm pie with a pillow of barely sweetened cream and wondered how or why I’d ever want to eat American apple pie again.
* One of the most frequently asked questions in the Q&A portion of most book tour stops has been “so, what’s next?” “A nap,” I usually joke, or “Well, I’ve been super busy lately so I’m looking forward to something I called Sloth January and it involves a lot of yoga pants but very little yoga.” But I know that this is when you’re supposed to announce your product line or plans for food world domination (“perhaps, if it could be scheduled between 4 and 5 on Thursdays” is an answer I gave in an interview a few weeks ago, and probably all the reason you need to never interview me) and the honest truth is so much less headline-grabbing: I’d like to get back to blogging [cough: self-publishing] right here, for as long as right here will have me. I like it a whole lot, it makes me happy, and I’m miles from running out of ideas. I know that the obituaries have been written about blogging for half a decade now and I’ve read them all, but I’m still here and you are too, and it would be a shame if I kept any of them from getting Dutch apple pie onto our tables this weekend.
** True story: At my book signing in NJ last weekend, I was asked to copy several words in Latvian into a book inscription and although I had a few concerns — not speaking a word of Latvian, for all I know I was signing away my second born and not wishing an aunt a happy 70th — I also have had zero chances to date to write anything in Latvian in my life so how could I say no?
Dutch Apple Pie / Hollandse Appeltaart
- Servings: 8 to 12
- Time: 2 hours
- Source: Cobbled together from several sources
One last note: I was convinced I had cut up too many apples (the amount below) and ended up with an underfilled pie. Don’t let this happen to you use them all, even if it towers over the rim slightly before baking. It will all even out before it is done.
Filling and finish
At some point during this hour, make the filling: Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine.
Assemble crust: Coat a 9- to 9 1/2-inch (24 cm) diameter springform pan lightly with butter or nonstick cooking spray. Remove chilled dough from fridge and cut it roughly into thirds. On a well-floured counter, roll the first third to a circle the diameter your pan and fit it into the bottom. Roll out the second third of the dough and cut it into strips the height of your springform pan (usually 3 inches). Patch them up the inner sides of the springform. Use your fingertips to press and seal the sides and base together. If any holes form or there are spots you’re worried aren’t sealed well, patch in another pinch of dough.
Heat your oven: To 350°F (175°C).
Assemble pie: Sprinkle the bottom of the pie crust with breadcrumbs. Pour the apple-raisin mixture on top. Roll the last third of the dough into a large round and cut into thin strips. (Mine were about 1/2-inch wide.) Space them in a lattice pattern over the filling, either by arranging half in one direction and the second half in the other direction on top, or by getting cute and weaving them together. (Here is an ancient set of directions from me.) Trim the overhang so that the latticed top meets the walls of the crust, and press/pinch them together to seal it. Brush beaten egg over top crust.
Bake: For 60 to 70 minutes, until you can see filling bubbling slightly up between the latticed strips (use this to determine doneness, and the baking time as just an estimate), and crust is a deep golden brown. Let cool in springform on rack for 45 minutes or so before running a knife around the outside of the crust to ensure it isn’t sticking to the pan in any place, and opening the ring to serve it with an abundance of softly whipped, barely sweetened cream.