Appeltaart (Dutch Apple Pie with Cinnamon Apples)
Why this recipe works
- Classic Dutch structure: The deep springform shape and lattice top give the pie its recognisable appeltaart style, with plenty of apple filling held inside a sturdy pastry shell.
- Balanced apple filling: Tart apples and lemon keep the sweetness in check, while cinnamon adds warmth without overpowering the fruit.
- Firm crust, soft filling: Chilling the butter-rich dough helps the pastry keep its shape as the apples bake down into a tender, fragrant filling.
- Slices cleanly after cooling: A short rest allows the apple juices to settle, making the pie easier to release, cut and serve neatly.
Get the most out of this recipe
Timing notes
- Chill the pastry properly: The dough needs time to firm before lining the tin; if it feels soft or greasy while shaping, return it to the fridge briefly.
- Let the filling settle: Cooling in the tin before slicing helps the apple filling thicken and keeps the tall pie from collapsing.
- Serve warm or room temperature: Warm slices feel softer and more fragrant, while room-temperature slices hold their shape more cleanly.
Ingredient notes
- Choose firm tart apples: Braeburn works well because it keeps some structure during baking; Granny Smith gives a sharper, more tangy filling.
- Adjust the sweetness gently: If your apples are especially sweet, keep the lemon prominent; if they are very sharp, balance with a little extra sugar to taste.
- Pack the apples firmly: Pressing the sliced apples down before adding the lattice helps the filling bake into a compact layer that slices neatly.
Texture tips
- Keep the pastry cold: Cold butter and chilled dough help the crust bake up rich and defined rather than slumping in the tin.
- Bake until bubbling: The filling should bubble at the edges and the pastry should be deep golden, signalling that the apples have cooked through and excess moisture has reduced.
Make-ahead tips
- Bake earlier in the day: Appeltaart holds well after cooling, so it can be baked ahead and served later at room temperature.
- Freeze in slices: Cool the pie completely, wrap individual slices well and freeze for later; thaw overnight in the fridge before reheating.
- Reheat for a fresher crust: Warm slices in a 180°C (355°F) oven until heated through to revive the pastry more effectively than microwaving.
Equipment you'll need
Ingredients
Pastry
Apple filling
Instructions
- Put the flour, caster sugar, salt and cinnamon in a mixing bowl. Rub in the cold butter with your fingertips until it looks like fine crumbs. Beat the egg and mix it in to form a dough.
- Divide off about a quarter of the dough for the lattice and set it aside. Press the remaining dough into a disc, wrap and chill both pieces until firm. Chill for 30 minutes.
- Heat the oven to 180°C (355°F). Peel, core and slice the apples, then put them in a bowl. Add the caster sugar, cinnamon and the juice of the lemon, then toss well.
- Press the larger piece of dough evenly over the base and up the sides of a 23 cm springform tin. Tip in the apples and pack them down firmly so the pie holds together when sliced. Level the top.
- Roll out the reserved dough and cut it into strips. Lay the strips over the apples in a lattice pattern, pressing the ends onto the pastry edge to seal. Bake for 55 to 60 minutes until deep golden and the filling is bubbling at the edges.
- Cool the pie in the tin for 15 minutes, then release the ring and transfer to a rack. Leave for at least 10 minutes more before slicing so the filling settles. Serve warm or at room temperature.
Recipe notes
Tips
- If the pastry softens while you are lining the tin, chill it for 10 minutes before adding the apples to help it keep its shape in the oven.
- For neat slices, let the pie cool until just warm; the filling thickens as it stands.
- If serving to vulnerable groups, use eggs with a recognised food safety standard and bake the pie until the centre is piping hot and bubbling.
Substitutions
- Replace Braeburn apple with Granny Smith apple for a sharper, more tart filling.
- Replace caster sugar with light brown sugar for a deeper, caramel-like sweetness.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat slices in a 180°C (355°F) oven for 10 to 12 minutes until warmed through, or microwave briefly. Freeze wrapped slices for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 8 servings
- Yield: apple pie (23 cm)
- Total time: 2h (40min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Milk Wheat
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