The dish to eat in Amsterdam · Netherlands

Appeltaart

Name: Dutch appeltaart (deep apple pie)
Yield: 10
Cuisine: Netherlands
Ingredients: For the crust: 2 3/4 cups (350 g) flour, 1 cup plus 2 tbsp (250 g) cold butter in cubes, 3/4 cup (150 g) light brown sugar, 1 egg plus 1 yolk, 1 tsp vanilla, 1/2 tsp salt, zest of 1 lemon; For the filling: 3 lb (1.4 kg) tart firm apples (Elstar, Goudreinette, Granny Smith or a mix), 1/4 cup (50 g) sugar, 2 tsp cinnamon, juice of 1 lemon, 1/2 cup (75 g) raisins soaked in hot water 10 minutes, 2 tbsp cornstarch; 2 tbsp fine dry breadcrumbs or crushed speculoos cookies; 1 egg beaten, for glazing; 2 tbsp apricot jam, warmed (optional); 1 cup (240 ml) heavy cream whipped with 1 tbsp sugar, to serve

Photo: Shisma, CC BY 4.0, via Wikimedia Commons · source

Dutch apple pie: a deep, crumbly butter crust packed with cinnamon apples and raisins, with a lattice top and whipped cream.

Amsterdam's appeltaart is tall and rustic, cut in thick wedges and served met slagroom (with whipped cream) in a brown café. People line up for one slice.

Where to eat it Cook it at home

Where to eat it: the best three in Amsterdam

Winkel 43
Noordermarkt, Jordaan
Order: A slice of appeltaart met slagroom and a koffie verkeerd
The most famous apple pie in Amsterdam, by the Noordermarkt; expect a line on Saturdays.
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Café Papeneiland
Prinsengracht, Jordaan
Order: Warm appeltaart with cream and a coffee
A brown café from 1642 on a canal corner, loved for its pie.
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De Laatste Kruimel
Langebrugsteeg, near the Spui
Order: Appeltaart, or whatever pie just came out of the oven
A tiny bakery-café near the Spui known for its homemade pies.
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All three are on Chef Amazing’s list The best appeltaart in Amsterdam, which you can save and take with you.

Cook it at home: Dutch appeltaart (deep apple pie)

Serves 10Time 2 hr 30 min, plus cooling

Baked in a springform pan so it stands tall. The crust is a rich, crumbly butter dough (more cookie than pastry), and the filling is a big pile of apples barely cooked, with cinnamon, lemon and raisins.

Pans and tools

9-inch (23 cm) springform pan
Large bowl
Rolling pin and parchment
Mixer or whisk for the cream

You’ll need

For the crust: 2 3/4 cups (350 g) flour, 1 cup plus 2 tbsp (250 g) cold butter in cubes, 3/4 cup (150 g) light brown sugar, 1 egg plus 1 yolk, 1 tsp vanilla, 1/2 tsp salt, zest of 1 lemon
For the filling: 3 lb (1.4 kg) tart firm apples (Elstar, Goudreinette, Granny Smith or a mix), 1/4 cup (50 g) sugar, 2 tsp cinnamon, juice of 1 lemon, 1/2 cup (75 g) raisins soaked in hot water 10 minutes, 2 tbsp cornstarch
2 tbsp fine dry breadcrumbs or crushed speculoos cookies
1 egg beaten, for glazing
2 tbsp apricot jam, warmed (optional)
1 cup (240 ml) heavy cream whipped with 1 tbsp sugar, to serve

Steps

Make the crust: rub the butter into the flour, sugar, salt and zest until it looks like coarse crumbs. Add the egg, yolk and vanilla and knead briefly into a smooth, soft dough. Wrap and chill 30 minutes.
Heat the oven to 350F (175C). Butter a 9-inch (23 cm) springform pan.
Peel, core and cut the apples into 1/2-inch (1.5 cm) chunks. Toss with the sugar, cinnamon, lemon juice, drained raisins and cornstarch.
Set aside a third of the dough for the lattice. Press the rest into the bottom and up the sides of the pan to about 1/4 inch (6 mm) thick, all the way to the top.
Sprinkle the breadcrumbs over the bottom (they soak up juice). Pile in the apples, pressing them down; it will be very full.
Roll the rest of the dough between two sheets of parchment and cut strips 1/2 inch (1.5 cm) wide. Lay them in a lattice over the top and press the ends into the edge. Brush with beaten egg.
Bake on a low rack 1 hour 10 minutes to 1 hour 20 minutes, until deep golden and the juices bubble. Cover loosely with foil if it browns too fast.
Brush with warm apricot jam for shine. Cool in the pan at least 2 hours before opening the ring. Serve in thick wedges with whipped cream.

Chef’s tips

Use apples that hold their shape; soft apples turn to sauce.

If the dough cracks as you press it, just patch it: nobody sees the sides.

It's even better the next day, at room temperature.

Contains: Wheat (gluten), egg, milk.

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