Even if you’re on Team Pumpkin Pie, there’s a good chance an apple pie will make an appearance on your Thanksgiving dessert table this year. The fall classic is hard to avoid, but we’re certainly not complaining. After all, what’s better than a warm, buttery crust paired with cinnamon-spiced apples and a dollop of whipped cream on top?
Although apple pie is synonymous with American gatherings, the concept didn’t actually originate in the United States. Instead, its roots trace back to Europe, especially the Netherlands, where early recipes looked quite different from the pie we know and love today.
If you’re looking for a way to shake up your Thanksgiving dessert spread, give the Dutch version a try. Known as Appeltaart in the Netherlands, it features a few key twists that distinguish it from the American version—but each one makes all the difference.
What Makes Appeltaart So Special
Most classic American apple pie recipes use a simple pie crust with either butter or vegetable shortening. Appeltaart, on the other hand, relies on a more cake-like dough. In our recipe for the Dutch dessert, submitted by Allrecipes community member Nanda, the crust calls for flour, butter, eggs, sugar, and ground cinnamon.
Combining these ingredients creates a thicker crust that’s more sturdy and uniform rather than flaky. Additionally, instead of a shallow pie dish, Appeltaart is baked in a tall springform cake pan. This gives the pie enough height so that the slices can stand straight up on their own, rather than slump down.
Appeltaart’s top layer is also distinct. While American apple pies might be topped with a solid double crust, crumble, or lattice, Dutch recipes almost exclusively feature a woven crust. The sweet pastry dough is woven into a lattice pattern and brushed with an egg wash before baking for about an hour.
When it comes to the filling, American recipes often mix sliced apples with sugar, cinnamon, nutmeg, and flour to help thicken the juices in the filling. Appeltaart skips flour entirely. Instead, its filling consists simply of sliced apples, sugar, cinnamon, and either sultanas or raisins, giving the pie a more rustic, fruit-forward flavor.
Tips for Dutch Appeltaart
This recipe has earned several rave reviews, and Allrecipes community members have also shared great tips for making an Appeltaart at home:
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Pick the right apple. Use an apple variety that holds its shape when baked. Traditional Dutch recipes use Goudreinet or Belle de Boskoop apples, which can be hard to find in the U.S. Granny Smith or Pink Lady make good substitutes.
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Add sugar. After brushing on your egg wash, sprinkle demerara sugar over the lattice top for an extra crunch.
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Watch the cinnamon. Our recipe calls for one tablespoon of ground cinnamon in the filling. One community member felt this was a bit overpowering, but another added even more, so adjust the spice levels to your personal preference.
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Keep it traditional. For an authentic addition, add speculaaskruiden spice blend to the mix. Like American pumpkin pie spice, this traditional Dutch blend features cinnamon, cloves, ginger, and nutmeg, adding extra warmth and depth to the dessert.
Read the original article on Allrecipes
