Classic Appeltaart Recipe
Appeltaart is a traditional Dutch apple pie that is very often accompanied by a cup of hot coffee.
Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior.
It is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices.
EQUIPMENT
Spring Form or Baking tin of 24 cm
RECIPE INGREDIENTS
Dough:
125g butter at room temperature
350g of flour
1 pinch of salt
250g of sugar
2 teaspoon baking powder
2 eggs
1 egg yolk
Filling:
1.5kg apples a mix of goudreinet/jonagold in cubes (cleaned, but not peeled)
75g cane sugar
1 tablespoon cookie spice/cinnamon
HOW TO BAKE CLASSIC APPELTAART RECIPE
Preheat the oven to 160 degrees.
Peel the apples and cut them into cubes. Mix the diced apple with the cinnamon and the cane sugar, but keep a tablespoon of cane sugar aside.
Mix the flour, baking powder, salt and sugar together. Add in the 2 eggs and butter and knead the whole into a dough.
Make 2 balls of it. Place each ball between 2 layers of plastic wrap and roll out into a thin slice. Place the slices in the freezer for a while.
Peel off one side of the plastic wrap and place in the 24cm springform tin or baking tin. Then peel off the other layer. Fill with the apples.
Put the other layer of dough on top. Brush with egg yolk and sprinkle with cane sugar.
Bake in the oven for an hour. Serve with unsweetened whipped cream(You can add nuts and/or raisins to the filling)
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Ingredients
Dough:
125g butter at room temperature
350g of flour
1 pinch of salt
250g of sugar
2 teaspoon baking powder
2 eggs
1 egg yolk
Filling:
1.5kg apples a mix of goudreinet/jonagold
75g cane sugar
1 tablespoon cookie spice/cinnamon
Instructions
- Preheat the oven to 160 degrees.
- Peel the apples and cut them into cubes. Mix the diced apple with the cinnamon and the cane sugar, but keep a tablespoon of cane sugar aside.
- Mix the flour, baking powder, salt and sugar together. Add in the 2 eggs and butter and knead the whole into a dough.
- Make 2 balls of it. Place each ball between 2 layers of plastic wrap and roll out into a thin slice. Place the slices in the freezer for a while.
- Peel off one side of the plastic wrap and place in the 24cm springform tin or baking tin. Then peel off the other layer. Fill with the apples.
- Put the other layer of dough on top. Brush with egg yolk and sprinkle with cane sugar.
- Bake in the oven for an hour. Serve with unsweetened whipped cream(You can add nuts and/or raisins to the filling)
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Ingredients
Dough:
125g butter at room temperature
350g of flour
1 pinch of salt
250g of sugar
2 teaspoon baking powder
2 eggs
1 egg yolk
Filling:
1.5kg apples a mix of goudreinet/jonagold
75g cane sugar
1 tablespoon cookie spice/cinnamon
Instructions
- Preheat the oven to 160 degrees.
- Peel the apples and cut them into cubes. Mix the diced apple with the cinnamon and the cane sugar, but keep a tablespoon of cane sugar aside.
- Mix the flour, baking powder, salt and sugar together. Add in the 2 eggs and butter and knead the whole into a dough.
- Make 2 balls of it. Place each ball between 2 layers of plastic wrap and roll out into a thin slice. Place the slices in the freezer for a while.
- Peel off one side of the plastic wrap and place in the 24cm springform tin or baking tin. Then peel off the other layer. Fill with the apples.
- Put the other layer of dough on top. Brush with egg yolk and sprinkle with cane sugar.
- Bake in the oven for an hour. Serve with unsweetened whipped cream(You can add nuts and/or raisins to the filling)