Recipes · Dutch · Pies
Appeltaart (Deep Dutch Apple Pie with a Lattice)
One serving has 402 kcal and 4 g protein, and at least a fifth of a woman's daily need of phosphorus (27%), vitamin A (26%), manganese (22%) and selenium (21%). Ready in 125 minutes.
- Preparation: 60 min
- Cooking: 65 min
- Makes: 1 serving (174 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 25 g Flour, self-raising (zelfrijzend bakmeel)
- 12.5 g Light brown sugar (basterdsuiker)
- 0.1 g Salt
- 16.5 g Butter, cold
- 4.5 g Egg (for the dough and to brush)
- 6 g Raisins
- 85 g Tart apples (Goudreinet or Elstar), peeled and cored
- 5 g Sugar
- 0.4 g Cinnamon
- 1.5 g Lemon juice
- 2 g Breadcrumbs, dry (or crushed beschuit)
- 15 g Cream, whipping, to serve (slagroom)
Method
- Mix the self-raising flour, brown sugar and salt, rub in the cold butter until it looks like crumbs, then add most of the egg, keeping a little back to brush the top, and knead briefly into a smooth dough. Wrap it and chill it for 30 minutes.
- Soak the raisins in warm water for 15 minutes and drain them. Peel and core the apples, cut them into small pieces and mix them with the sugar, the cinnamon, the raisins and the lemon juice.
- Heat the oven to 175°C and butter a 24 cm springform tin. Set aside a quarter of the dough for the lattice and press the rest thinly over the base and up the sides of the tin, about 4-5 cm high.
- Sprinkle the breadcrumbs over the base, so they take up the apples’ juice, then pile in the apples and press them down.
- Roll out the rest of the dough, cut it into strips about 1.5 cm wide and lay them over the apples in a lattice, pressing the ends onto the edge. Brush the strips with the egg kept back.
- Bake on a low shelf for 60-70 minutes, until the lattice is deep golden and the apples are soft when tested with a skewer.
- Leave it to cool in the tin before you open the ring; it slices better once cool. Serve it with the cream, lightly whipped, as every Dutch café does: appeltaart met slagroom.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 402 kcal | 19% |
| Carbohydrates | 54.6 g | |
| Water | 92.8 mL | |
| Fiber | 3.3 g | 11% |
| Protein | 4.3 g | 9% |
| Tryptophan | 0.05 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.16 g | |
| Leucine | 0.3 g | |
| Lysine | 0.15 g | |
| Methionine | 0.08 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.2 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.2 g | |
| Histidine | 0.09 g | |
| Fat | 19.7 g | |
| Monounsaturated | 5.5 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.74 g | |
| Saturated | 12 g | |
| Trans-Fats | 0.19 g | |
| Cholesterol | 69.2 mg | |
| Calcium | 128 mg | 13% |
| Copper | 0.09 mg | 10% |
| Iron | 1.7 mg | 9% |
| Magnesium | 15.4 mg | 5% |
| Manganese | 0.4 mg | 22% |
| Phosphorus | 190 mg | 27% |
| Potassium | 215 mg | 5% |
| Selenium | 11.3 µg | 21% |
| Sodium | 370 mg | |
| Zinc | 0.36 mg | 5% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 1.8 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.35 mg | 7% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 57.6 µg | 14% |
| Cobalamin (vitamin B12) | 0.1 µg | 4% |
| Choline | 25.7 mg | 6% |
| Vitamin A | 184 µg | 26% |
| Vitamin C | 4.7 mg | 6% |
| Vitamin D (D2 + D3) | 13.1 IU | 2% |
| Vitamin E | 0.75 mg | 5% |
| Vitamin K | 4.1 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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