appeltaart

Learn how to make a deep-dish Dutch apple pie, a spectacular dessert with a crunchy crust, tons of apples, and a generous sprinkle of spices.

Dutch Apple Pie

½ cups butter, cubed,

brown sugar

kosher salt

eggs, lightly beaten

all-purpose flour

cinnamon

cloves

nutmeg

½ tsp ground ginger

¼ tsp ground white pepper

¼ tsp ground cardamom

¼ tsp ground coriander

¼ tsp ground aniseeds

firm apples, (such as Braeburn, Gala, or Cortland)

apples, (such as Golden Delicious or Pink Lady)

tbsp finely grated orange zest ((about 1/2 orange))

tsp finely grated lemon zest ((about 1/2 lemon))

tbsp lemon juice ((about 1/2 lemon))

brown sugar,

tsp speculaaskruiden spice mix ((see instructions to make it below,

cornstarch

Brandy

raisins

walnuts ((optional))

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 CRUST

Mix all the spices together and store in an airtight spice bottle or glass jar.

FOR THE DUTCH SPICE MIX

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.

FOR THE FILLING

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've 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&#039;ll 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&#039;s 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’ll easily pierce through the apples. If you feel they’re still a bit crunchy, continue baking until they&#039;re soft.

Transfer the Dutch apple pie to a cooling rack and let it cool completely. This will take at least 3 hours. The pie slices more easily if it has rested overnight. Carefully unmold the Dutch apple pie, running a sharp knife around the pie if needed, and use a serrated knife to slice into pieces.

TO ASSEMBLE THE DUTCH APPLE PIE

Serve at room temperature garnished with whipped cream, or warm, topped with vanilla bean gelato or ice cream.

HOW TO SERVE DUTCH APPLE PIE

Store leftover Dutch apple pie slices in an airtight container for up to 2 days.

HOW TO STORE DUTCH APPLE PIE

Dutch Appeltaart (Apple Pie)

all purpose flour

sugar

salt

lemon

unsalted butter (at room temperature)

egg whisked

For the filling:

apples

granulate sugar

Putting the tart together:

dry bread crumbs

Preheat the oven to 325 degrees

Butter a 9" spring form pan

Prepare the dough

In a mixing bowl combine the flour, sugar, salt , and lemon zest.

With the mixer running add in the butter and then te egg until it forms wet crumbs.

Place the dough on a lightly floured surface and knead together.

Reserve 1/3 of the for the top of the tart

Roll out the remaining dough into a large 16" round and if this doesn't work because it is falling apart simply press the dough into the buttered spring pan and work the dough up the sides.

Assembly:

Put the apple slices into a bowl and add in the sugar and cinnamon and toss all together

Sprinkle the bread crumbs on the bottom of the tart shell and then pour the apples inside.

Roll out the remaining dough into a round.

Once again the dough will break up just make chunks of dough around the top or if you can keep the dough together you can try to slice it with a pizza cutter and make a lattice design.

Brush the top of the tart with the egg wash and then sprinkle on some granulated sugar.

Bake for 1 1/4 hours but check at around 1 hour. You want it to be tender and the juices bubbling.

Cool completely in the pan.

Take a knife around the edge of the spring form pan, then release it.

Savor this apple delight!

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Dutch Apple Pie

Dutch Appeltaart (Apple Pie)

Top 2 appeltaart recipes from across the web

The most viewed appeltaart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Dutch Apple Pie

Dutch Appeltaart (Apple Pie)

The most viewed appeltaart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine