--- title: Dutch Appeltart Pie 🥧 date: 2020-11-27 type: post categories: - family tags: - apple pie - appeltart - baking - food featured: pie.jpg comment: --- # The Inspiration This is a slight merge between my 🇮🇪 Grammy's Apple Pie recipe and the amazing 🇳🇱 Dutch Appeltart you'll find all over the Netherlands. I've had it from `Villa Zeezicht` in two visits 25 years apart - and their's is amazing! This author's blog was captured by the WayBack Machine (where I work ;-) https://web.archive.org/web/20180225053159/http://www.sweetamandine.com/2010/09/it-sneaks-up.html and will be the main focus of this merged recipe. [ dutch appeltart version ] ## For the dough - 4 cups flour - 1 ¼ cups sugar - 1 tsp. salt - 2 sticks + 2 Tbsps. cold butter, cut into small cubes - 2 eggs - 1 egg white, lightly beaten, for the glaze ## For the filling - 3-4 pounds apples (8-10 medium apples); 1/2 Honeycrisp (sweet!); 1/2 Granny Smith (tart!) - 1 Tbsp. cinnamon - 1 Tbsp. nutmeg - 1 ½ cups sugar - entire small lemon ### Dough - In the bowl of a large (14-cup) food processor: - combine the flour, sugar, and salt - pulse to blend - add the cubed butter, and process for about ten seconds, until the dough looks like a coarse meal - add the two eggs, and pulse to incorporate - split the dough into two lumps, each onto a sheet of plastic wrap, wrap tightly, and refrigerate for 1-2 hours ### Filling While the dough is chilling (or, during the last half an hour of that time, anyway): - butter and flour a 9-inch springform pan or pie form - peel, core, and quarter the apples - stir together the cinnamon, nutmeg and sugar in a small bowl - combine mix with apples - squeeze entire lemon over filling - toss/mix - preheat the oven to 350 degrees ### Bake! - Press about 3/4 of the chilled dough into the bottom and up the sides of the prepared pan. - The thickness of the dough along the sides should be about a quarter of an inch or, as the chef explained, the thickness of half of your index finger, sliced vertically, from knuckle to nail. - Roll out the remaining dough for top crust (very thin is fine). - Use flour on roll and/or waxed paper as needed to keep together and peel off - Add apple filling - Add crust and pinch edges together - Use knife and slice a heart or leaf in the center to vent - Glaze with egg white - Bake at 350 for 90 minutes to 2 hours (observe darkness of crust), rotating half-way through ### The Verdict I wound up having some extra, so made a "cobbler" side dish. I added some aluminum foil to cover it, with vents, for the first hour. I also didn't glaze the pie top (it was getting late) and it wound up fine. It was Amazing - best pie I've ever made! 😍 So similar to the Dutch Appeltart craving I've had since my twenties and my first trip to Amsterdam. My twin and I were visiting my older brother who was spending a year in Amsterdam for his work. We spent one of my favorite weeks in Europe ever, a lazy deliciously warm and sunny summer week, having cafes, beers, and pie outside his canal-overlooking 3-story apartment, meeting his friends, enjoying the scene and people, and walking around the city. We topped that off with an amazing week visiting 🇫🇷 Paris and Versailles and Chateaux 🏰 all over the Loire Valley.