Edited and written by Catherine Cunningham. Published September 26th 2021
Original recipe by Nutmeg and Vinegar.
Traditional Dutch Apple Pies don’t originate from the Netherlands, but it is the first/oldest recipe we have from the first Dutch cookbook in the dessert section. Dating back to 1514, this recipe has been changed over the decades because of World War Two. Before the war, the recipe required you to puree the apples, but since the war has been over, it has stayed pretty much the same.
Apples are a large part of the dessert scene in the Netherlands, and because it’s fall time and apples are in their peak, I decided an apple pie was definitely the right recipe for this week’s country! The appelkruimeltaart was almost going to be this week’s dish, they have more of a crumb topping. However, because the newer recipe, unlike the older ones (before WWII) have a lattice pie crust topping, I decided I wanted to explore that realm more. I honestly just want to make a beautiful pie with a gorgeous lattice!
After the love and boom of the apple pie spread in the Netherlands, the pie traveled down to North America, by European settlers in the 17th century. And wow do I understand the hype! Making this apple pie in a springform pan was life changing, I will never make another pie without my lucky springform! With the apple pie being so warm and thick, the crust makes the pie the whole package. Because the pie is so thick, dusting the pan with flour and a little bit of butter will allow the pie to pop out just fine!
For the crust:
5 cups of all-purpose flour
28 tablespoons of butter (3.5 sticks)
1 ⅓ cups of sugar
1 teaspoon of salt
For the pie filling:
2 tablespoons of cinnamon
3 teaspoons of ground ginger
1 ½ cups of sugar
- Preheat your oven to 325 Fahrenheit
- Lightly butter a 9 inch springform pan.
- In a large bowl, mix the flour, sugar, and salt together.
- Next add the diced butter and the ¾ of the egg and work it into the flour until it starts to resemble breadcrumbs.
- Knead the dough a little, form it into a ball, wrap the dough in plastic wrap, and put it in the fridge for at least 30 minutes. Peel the apples and cut them into quarters.
- Then slice the apple quarters, put them in a bowl and add the sugar, cinnamon and the three teaspoons of ground ginger.
- Take half of your dough out of the fridge and press the dough in your springform with your fingers. Thicker on the bottom and make sure to cover the sides. Also lightly flour your pan.
- Add your apples and spread them evenly.
- Now, take the leftover dough and form strips by taking little pieces of the dough, and form ‘snakes’, and press them flat. (The most traditional dutch way). The strips shouldn’t be too large.
- Lay the strips on your pie (lattice technique) and seal them together by pressing the ends to your crust.
- Brush the leftover egg over the top and bake the pie for about 60 minutes until golden.