1/3 Photos of Dutch Apple Pie (Oma's Appeltaart)
3 hrs 15 mins
1 hr 15 mins
This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it *will* from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, *do* make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D
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Units: US | Metric
for the dough
- 2 1/8 cups self-rising flour (300g)
- 3/4 cup butter (180g) or 3/4 cup margarine (180g)
- 1/2 cup brown sugar (150g)
- 1 teaspoon vanilla essence or 1 (8 g) packet vanilla sugar
- 1 pinch salt
for the filling
- 2 1/4 lbs apples (1kg)
- 3/4 cup raisins (washed and dried, 100g)
- 1/4 cup granulated sugar (40g)
- 3 teaspoons cinnamon (or more to taste)
- 2 1/2 teaspoons lemon juice (or more to taste)
- 1For the dough:.
- 2Sieve the flour, brown sugar, vanilla and the salt into a bowl.
- 3Cut the butter or margarine into small cubes and add these to the flour mixture.
- 4Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
- 5Using two knives, mix the butter/margarine and the flour mixture.
- 6Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
- 7Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
- 8For the filling:.
- 9Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
- 10In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
- 11Mix well and allow the flavors to blend, stirring occasionally.
- 13Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
- 14Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
- 15Cover the bottom with the remaining semolina.
- 16Add the filling, but try to leave the juices out.
- 17On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
- 18Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
- 19If necessary, use (some of) the remaining dough to make the edges a bit higher.
- 20Use the remaining egg to coat the dough strips.
- 21Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
- 22If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
- 23Remove the springform only *after* the pie has cooled.
- 24Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.
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Nutritional Facts for Dutch Apple Pie (Oma's Appeltaart)
Serving Size: 1 (187 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 507.8
- Calories from Fat 167
- Total Fat 18.6 g
- Saturated Fat 11.2 g
- Cholesterol 69.0 mg
- Sodium 609.2 mg
- Total Carbohydrate 83.8 g
- Dietary Fiber 6.3 g
- Sugars 46.5 g
- Protein 5.6 g