appeltaart

Appeltaart, or Dutch apple pie, is a traditional baked dessert from the Netherlands. It is typically a deep-dish tart with a buttery shortcrust pastry bottom and sides, filled with sliced apples, sugar, cinnamon, and sometimes raisins or currants. The top may be a lattice of pastry strips or a solid lid, and the entire pie is often finished with an egg wash for a glossy finish.

The filling uses firm, tart apples such as Elstar or Jonagold, cut into slices and mixed with sugar and lemon juice to prevent browning. In many recipes a small amount of flour, breadcrumbs, or cornstarch is used to help thicken the juices as the cake bakes. The crust is usually made from butter, flour, sugar, and sometimes eggs, yielding a rich, crumbly texture that contrasts with the soft apples.

Appeltaart is commonly served at room temperature or warm, and is frequently accompanied by whipped cream or vanilla sauce (vla). In bakeries it appears as lattice-topped tarts as well as fully closed pies. Variations exist, including added almond paste or additional spices, but the core is the apple filling with cinnamon.

Culturally, appeltaart is a staple of Dutch pastry culture and is widely found in homes, cafés, and bakeries. It is associated with autumn harvests but available year-round and often appears in celebrations and coffeehouse menus.