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The Bakery 100 · make it at home

Appeltaart (Dutch apple pie)

2 hr 30 min, 40 min hands-on · 1 deep pie, 10 slices

The tall Amsterdam apple pie: a cakey butter crust packed with spiced apples and raisins, under a lattice. Serve with whipped cream.

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The real one

You need

• Crust: 300 g all-purpose flour (2 1/2 cups)
• 200 g cold unsalted butter (1 3/4 sticks), cubed
• 150 g light brown sugar (3/4 cup)
• 1/2 tsp salt
• 1 egg (plus 1 egg for brushing)
• Zest of 1 lemon
• Filling: 1.2 kg tart apples (Elstar, Granny Smith; about 7), peeled and cut in 1.5 cm chunks
• 75 g sugar (1/3 cup)
• 1 1/2 tsp cinnamon
• Juice of 1/2 lemon
• 75 g raisins (1/2 cup), soaked in hot water
• 2 tbsp fine breadcrumbs or crushed speculoos
• Whipped cream, to serve

How to make it

1. Crust (10 min plus 30 min): Rub the butter into the flour, brown sugar and salt, add the egg and zest and knead briefly into a soft dough. Wrap and chill 30 minutes.
2. Filling (10 min): Toss the apples with sugar, cinnamon, lemon juice and drained raisins.
3. Line (10 min): Butter a 24 cm (9 1/2 in) springform tin. Press two-thirds of the dough over the base and up the sides, about 5 mm thick. Scatter the crumbs over the base (they soak up the juice).
4. Fill and lattice (10 min): Pile in the apples, pressing them down; they'll mound above the rim. Roll the rest of the dough and cut strips for a lattice. Brush with beaten egg.
5. Bake (1 hr 10 min): Bake at 175C (350F) for 60 to 75 minutes, until deep golden and the apples are tender when poked through a gap.
6. Cool (1 hr): Cool in the tin at least 1 hour before unclipping. Serve with plenty of whipped cream (slagroom).

Tips

• Use firm, tart apples so the filling holds its shape.
• It's even better the next day.

Chef Amazing's own home version of dutch apple pie, in our words; not any bakery's recipe.