Appeltaart

Name: Appeltaart
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: Dutch
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 8 tbsp unsalted butter, cold, cubed; 2 large eggs, lightly beaten; 6 medium Granny Smith apples, peeled, sliced; 1 lemon lemon, zested, juiced; 2 tsp ground cinnamon; 1/2 cup light brown sugar; 1/2 cup raisins; 2 tbsp cornstarch; 2 tbsp whole milk (for brushing)

Dutch apple pie with a buttery, cookie-like crust, a spiced filling of tart apples and raisins, and a woven lattice on top. Plan ahead: chill the dough for 1 hour.

105 minMediumServes 8420 cal/serving

DutchDessertOvenVegetarian

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Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, cold, cubed
2 large eggs, lightly beaten
6 medium Granny Smith apples, peeled, sliced
1 lemon lemon, zested, juiced
2 tsp ground cinnamon
1/2 cup light brown sugar
1/2 cup raisins
2 tbsp cornstarch
2 tbsp whole milk (for brushing)

Instructions

1

Whisk 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a large bowl. Cut in 8 tbsp cold, cubed unsalted butter with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
2

Add 2 large lightly beaten eggs and stir with a fork until the dough starts to come together. Knead it briefly into a smooth ball. Cut off about one-third for the lattice, wrap both pieces, and chill for 1 hour.
3

While the dough chills, toss 6 medium peeled, sliced Granny Smith apples with 1 lemon zested, juiced lemon, 2 tsp ground cinnamon, 1/2 cup light brown sugar, 1/2 cup raisins, and 2 tbsp cornstarch in a large bowl.
4

Heat the oven to 350°F. Roll the larger piece of dough into an 11-inch round and press it into a 9-inch pie plate, trimming the edges.
5

Spread the apple filling into the crust. Roll the remaining dough into a rectangle, cut it into 1/2-inch strips, and weave them over the filling in a lattice. Trim and press the ends into the rim.
6

Brush the lattice and the edges with 2 tbsp whole milk (for brushing). Bake 55 to 60 minutes, until the crust is golden and the filling bubbles through the lattice.
7

Cool on a rack for at least 30 minutes before slicing, so the filling can set.

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Questions

What oven temperature does Appeltaart need?

For Appeltaart, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 1 hour, in step 6.

What should Appeltaart look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the crust is golden and the filling bubbles through the lattice.

What can I use instead of cornstarch in Appeltaart?

The entry for Appeltaart calls for 2 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Appeltaart dairy-free?

Yes. The dairy in Appeltaart is 8 tbsp unsalted butter, cold, cubed, 2 tbsp whole milk (for brushing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Appeltaart vegan?

No, though it is vegetarian. What keeps it from vegan is 8 tbsp unsalted butter, cold, cubed, 2 tbsp whole milk (for brushing) and 2 large eggs, lightly beaten. For fully plant-based entries, see the vegan dessert collection.

Does Appeltaart contain eggs?

Yes: 2 large eggs, lightly beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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