Baking Dutch Pastries – Secrets Behind Dutch Appeltaart

When it comes to Dutch baking, one of the most beloved and iconic desserts is the appeltaart—a traditional Dutch apple pie that has won the hearts of many across the world. Unlike the American-style apple pie, Dutch appeltaart is known for its rich, buttery crust, abundant filling of sweet, spiced apples, and often, a delightful almond flavor. It’s a comforting dessert that can be found in nearly every Dutch home, served during cozy family gatherings, special occasions, or simply as a treat with a cup of coffee. If you’ve ever wondered how to recreate this sweet masterpiece at home, here’s everything you need to know about the tradition behind Dutch appeltaart and how to make it yourself.

The Tradition of Dutch Appeltaart

Dutch appeltaart has a long history, dating back to the early 19th century. While the exact origin is not entirely clear, it’s believed that the Dutch were among the first to perfect apple pies, combining their abundance of apples with the easy-to-make pie crusts they had mastered. The popularity of appeltaart spread throughout the Netherlands and beyond, eventually becoming a staple of Dutch baking.

What makes Dutch appeltaart special is its unique combination of flavors and textures. The filling typically consists of sliced apples mixed with sugar, cinnamon, and sometimes raisins or currants. But it’s the crust that really sets it apart. A buttery, shortcrust pastry forms the base and the sides of the pie, while the top is often adorned with a lattice pattern or a solid layer of dough with a sprinkle of sugar for a satisfying crunch.

In the Netherlands, appeltaart is often served with a dollop of whipped cream or a scoop of vanilla ice cream, making it the perfect dessert for any occasion. The pie is also commonly enjoyed with a cup of coffee, especially during the afternoon, as part of the Dutch tradition of koffietijd—a relaxing coffee break.

How to Make Authentic Dutch Appeltaart

Now that you know the history, let’s dive into the delicious process of making an authentic Dutch appeltaart at home. The recipe is relatively simple but requires some attention to detail to get the perfect pie.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter (cold and cubed)
• 1/2 cup granulated sugar
• 1 egg (for binding)
• A pinch of salt
• 2-3 tbsp cold water (if needed)

For the filling:

• 6-8 medium-sized tart apples (Granny Smith, Jonagold, or Braeburn work well)
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 cup raisins or currants (optional)
• 1/4 cup chopped almonds (optional)
• 1 tbsp cornstarch (optional, to thicken)

For the topping:

• 1 egg (for egg wash)
• 2 tbsp sugar (to sprinkle on top)

Instructions:

1. Make the dough: Start by preparing the crust. In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter and mix it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and mix to form a dough. If the dough feels too dry, add cold water one tablespoon at a time until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
2. Prepare the apples: While the dough is chilling, peel, core, and slice the apples into thin wedges. Place them in a large bowl and toss them with the sugar, cinnamon, and lemon juice. If you like, add raisins or currants for extra texture, along with chopped almonds for a nutty flavor. If the apple mixture seems too liquid, you can stir in some cornstarch to thicken it.
3. Assemble the pie: Preheat your oven to 350°F (175°C). Once the dough is chilled, divide it into two portions—one slightly larger than the other. Roll out the larger portion of dough on a lightly floured surface and use it to line the bottom and sides of a 9-inch pie dish. Press the dough into the corners and trim any excess. Fill the crust with the prepared apple mixture, packing it in tightly to ensure there are no gaps.
4. Create the lattice top: Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the apples. Pinch the edges of the top crust to seal it with the bottom crust, and then trim any excess dough. Brush the lattice top with a beaten egg for a golden finish and sprinkle the pie with sugar for extra crunch.
5. Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. You may need to cover the edges of the crust with aluminum foil during baking if they begin to brown too quickly.
6. Cool and serve: Allow the appeltaart to cool for at least 30 minutes before serving, as this helps the filling set. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect treat.

Tips for a Perfect Dutch Appeltaart:

• Use a mix of apples: For the best flavor, use a combination of tart and sweet apples. Granny Smiths or Braeburn apples are perfect for their tartness, while sweeter apples like Golden Delicious or Jonagold balance the flavor beautifully.
• Don’t overmix the dough: The key to a flaky, tender crust is not overworking the dough. Mix just until the dough comes together and avoid handling it too much.
• Let the pie cool before slicing: It’s tempting to cut into the pie immediately, but letting it cool helps the filling set and makes it easier to slice.