Dutch Appeltaart Deep Apple Pie
A tall, cinnamon scented Dutch apple pie with a buttery, cake-like crust and a generous heap of firm apples.
- Time2 hr 15
- LevelMedium
- Costabout £0.77 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the cold butter into the flour, caster sugar and salt until like fine crumbs. Add the egg and vanilla and bring together into a soft dough. Wrap and chill for 30 minutes.
30 min - 2
Toss the apple slices with the lemon juice, sultanas, brown sugar and cinnamon.
- 3
Heat the oven to 180°C (160°C fan) and butter a 23 cm springform tin. Roll out two thirds of the dough between sheets of baking paper to fit the tin and press it up the sides, patching any cracks with your fingers.
- 4
Sprinkle the breadcrumbs over the base. Pile the apples in, pressing them down well, as they will shrink as they bake.
- 5
Roll the remaining dough into strips and lay a lattice over the top, pressing the ends into the side. Brush with the milk.
- 6
Bake for 1 hour until deep golden and the apples are tender when a knife goes through the lattice. Cool in the tin for at least 30 minutes before releasing, and serve warm with cream.
60 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.