Traditional Appletaart Recipe
Traditional layered Dutch apple pie. Amazing!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Dough
In a large bowl, mix the flour, sugar, and salt together. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- 2
Chill the Dough
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling Preparation
- 3
Prepare the Apples
In a large bowl, combine the sliced apples, sugar, cinnamon, lemon juice, cornstarch, and vanilla extract. Toss to coat the apples evenly and set aside to allow the mixture to macerate.
Assembly and Baking
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
- 6
Add the Filling
Pour the apple filling into the crust, spreading it out evenly.
- 7
Top the Pie
Roll out the second disc of dough and place it over the filling. Cut slits in the top crust to allow steam to escape. Trim and crimp the edges to seal.
- 8
Prepare the Glaze
In a small bowl, mix the beaten egg, sugar, and cinnamon. Brush the mixture over the top crust.
- 9
Bake the Pie
Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is bubbly.
- 10
Cool and Serve
Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
