In my years working as a barista, I’ve made countless apple pies. I wish someone would’ve told me to start tally-ing them, because I would’ve been able to show you a pretty impressive number! I was even nicknamed the apple pie queen, ha! During those years, I refined and shaped my recipe until I got to this rustic Dutch apple pie I’m sharing with you today.
I actually doubted about writing it on this blog, as it’s not my usual ‘refined sugar free’ style baking, but I decided it needed a place on this blog anyways. It’s too good for you to miss out on!
This recipe is for a Dutch style appeltaart, but with loads more apples than any other recipe I’ve ever come across Also, the pastry is quite thin & crunchy rather than thick & cake like, which creates a beautiful contrast with the soft, juicy apples. There’s no delicate laced top or perfectly cubed apples – this pie is chunky & rustic and BURSTING with flavour!
My advice for the best appeltaart? Two tricks.
First, start with good quality ingredients. It makes all the difference! Source some delicious farmers butter and flour from your local mill. For the apples, use a soft cooking variety mixed with a firmer apple for the most delicious results. I like using the Dutch Goudreinets and Elstars, but use what is available in your area.
Secondly, we all know that things get better with age. Apple pie is always better the day after! Yet no one wants to miss out on ‘fresh out of the oven’ crispiness and warmth. This is my ultimate solution: prepare the apple pie and keep it raw in the fridge for a day (or up to 3 days) to let those flavours marinate. Bake it the day after and you got the best of both worlds! You can thank me later.
Well, let’s stop talking and bake some delicious appeltaart!
Recipe: Eve’s Signature Dutch Apple Pie
For the pastry:
- 1/2 C (125 gr) unsalted butter
- 1 C (200 gr) granulated sugar
- 1/2 tsp vanilla extract
- 1 egg
- 2 3/4 C (350 gr) all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
For the filling:
- 4,5 pounds (2 kg) apples – a mix of both soft cooking and crisp apples
- 1 tbsp ground cinnamon
- 2 tbsp raw sugar
- 1 egg, beaten
- 1 tbsp raw sugar
- Start by making the pastry – add the butter, sugar and vanilla extract to the bowl of a food processor (or use a hand mixer) and mix until well combined. Add the egg and mix again.
- In a separate bowl, mix together the flour, salt and baking powder. Then add the flourmixture to the foodprocessor in 3 parts, mixing only shortly in between. You want to incorporate the flour with as little mixing as possible – stop when the dough is crumbly and nearly combined. Use your hands to bring the dough together into a ball. You can add a tablespoon of cold water if needed (if the mixture is too crumbly). Put 1/4 of the pastry dough aside for the top.
- Line and grease a 10inch/25cm springform cake tin. With your hands, press the remaining pastry dough into the form, both the bottom and sides – use a little flour on your hands to keep the dough from sticking. Use your thumbs to press into the corners to create a thin and even layer.
- Now it’s time for the apples! Peel the apples (but leave some thin strips of skin on) and cut into thick wedges. Remove the cores. (TIP: get yourself this little tool, it will make this step a breeze!). Toss the wedges with the cinnamon and 2 tbsp of raw sugar.
- Add the apple wedges into the tin in two layers. Work around in a circle to get as many apples in as possible (without damaging your pastry lining). For the top layer, stick the rounded side of the apple facing up (see photo).
- Use your hands or a rolling pin to stretch out the remaining pastry dough. Place it on top of the apples – this is in no way meant to be precise, you’ll want it to have some holes and tears! It doesn’t need to cover all the apples, but make sure it’s distributed over the pie.
- Cover and chill the pie for up to 3 days – or bake straight away.
- Preheat the oven to 320°F/160°C. Brush the pie with the egg and sprinkle over a little raw sugar. Bake the pie for 60 min. Then increase the heat to 390°F/200°C and bake another 10 minutes or so (depending on your oven) – you know it’s ready when you see that dark golden crust and the apple juices bubbling away.
- Take the pie out of the oven and let it sit in the tin for about 30 minutes to let the juices settle. Remove the springform and let it cool for another 15 minutes before cutting.
- Serve as is, or with a dollop of freshly whipped (and only slightly sweetened) cream. Enjoy!
In the rare event you have any leftovers, you can freeze the baked apple pie to save for later.
This pie can be made ahead and kept in the fridge – it will allow the flavours to marinate and get better! Keep it chilled for up to 3 days before baking.
And you know it – leave any comments or questions down below! Let me know if you try it….And looking for more delicious baking? Try out my Apple Cinnamon Rolls or this healthy but more-ish banoffee pie!