Dutch apple pie recipe: the tall Amsterdam appeltaart
A tall Dutch appeltaart in the style of Winkel 43 on the Noordermarkt: crumbly shortcrust, Goudreinette and Elstar apples, cinnamon and a lattice of pastry strips.
This Dutch apple pie recipe makes the tall appeltaart Amsterdam knows from the Noordermarkt: a thick, crisp base of sweet shortcrust, tart Goudreinette and fresh Elstar apples with cinnamon, and a pastry lattice. The key is cold butter and patience: more than an hour of baking, then cooling before you cut.
Winkel 43, on the corner of the Noordermarkt and the Westerstraat in the Jordaan, bakes fresh apple pie every day with a thick crust, spiced apples and whipped cream, according to its own website; on market days the queue often wraps around the square, says I amsterdam. Their recipe is not public. This Dutch apple pie recipe is our own house version in that style.
Ingredients
Cold butter and patience are the key to a crisp base.
- 300 g self-raising flour
- 200 g cold butter, diced
- 150 g light soft brown sugar
- 1 egg, beaten (keep 1 tablespoon aside)
- 1 pinch of salt
- 1.2 kg apples: half Goudreinette (or Bramley), half Elstar
- 75 g caster sugar
- 2 teaspoons ground cinnamon
- Juice of ½ lemon
- 75 g raisins, soaked (optional)
- 2 tablespoons dried breadcrumbs or crushed rusks
Method
- Rub the flour, salt and cold butter into crumbs, mix in the sugar and egg and knead briefly. This keeps the pastry crumbly rather than tough.
- Chill the dough for 30 minutes. Preheat the oven to 175 °C (160 °C fan).
- Peel the apples and cut them into 1.5 cm chunks. Toss with caster sugar, cinnamon, lemon juice and raisins; the lemon slows browning.
- Grease a 24 cm springform tin and dust with flour. Press three quarters of the dough over the base and sides, 5 mm thick.
- Scatter breadcrumbs over the base and pile in the apples, well domed. The crumbs soak up juice so the base stays crisp.
- Cut the remaining dough into 1.5 cm strips, lay them as a lattice and brush with egg for a glossy top.
- Bake for 65 to 75 minutes low in the oven until deep golden; cover with foil if it colours too fast.
- Cool in the tin for at least an hour. Warm, the filling is too loose to slice.
Serving this Dutch apple pie recipe: with cream
Serve a slice at room temperature with lightly sweetened whipped cream, as in the Jordaan. Vary it with walnuts instead of raisins or a teaspoon of speculaas spice. For a French cousin, read our tarte Tatin recipe; more classics are in our guide to what to eat in Amsterdam.
Frequently asked questions about Dutch apple pie
Can you freeze Dutch apple pie? Yes, well wrapped for up to three months. Thaw in the fridge and warm for 10 minutes at 150 °C.
Which apples are best? Goudreinettes cook down soft and bring acidity; Elstar holds its shape and adds sweetness. Together they are the base of any good Dutch apple pie recipe.
Why is the base soggy? Too much moisture or a shelf too high in the oven. Use breadcrumbs, bake low and give it the full time.
