So do you, according to the experts the perfect apple pie

It seems there are even homes faster sell home-baked apple pie. Experts explain how to use this Holland classic home perfectly running.

“Apple pie is my favorite pie,” says Rutger van den Broek, the author of several bakboeken, including Bakbijbel and Koekjesbijbel and winner of the first edition of all of Holland Bakes. “Especially the Dutch apple pie, as my mother used to make. You don’t need to many frills to get. It’s a cake that reminds me of birthdays.”

In the preparation is time consuming. “It’s not a difficult cake, but also not fast,” says van den Broek. “I love not so of apples to peel and there are still five to six pieces. In addition, should the dough rest, you need to the form sheathing and strings for the top. There you are just doing.”

Tart and firm apples

A perfect cake starts with the right apple. “The Goudreinet, Jonagold and Elstar are suitable appelsoorten”, says Maaike, the Lion of the National action Plan on Vegetables and Fruit. “The Goudreinet is a firm, acidic apple with a yellow-red, often dull colour. Because the apples are texture and flavor retains during cooking, this is very suitable as an ingredient for apple pie.”

“Do not use green apples, which are sour”
Laura Kieft, owner of a bakblog

Laura Kieft, owner of a bakblog with over 800,000 visitors per month, agrees. “I prefer Jonagold or Apples. Though I have lack of these apples also sometimes Elstar. Use in any case, no green apples, it’s apple pie is not yummy, they are too sour.”

Van den Broek: “There are so many varieties, you can best experiment. Note, however, that the appelsoort you choose not losing too much water. Apples in compote to change during the baking is less suitable.”

Rest in the fridge

Appeltaartdeeg consists of flour, butter, sugar, egg, baking powder, lemon or vanilla and a little salt. Van den Broek: “After the knead need the dough a half hour to an hour rest in the fridge. This allows the gluten to relax and you’ll get a crispy dough. Because you dough cools, it is easier to roll it out.”

Note, however, that the dough is not too cold in the refrigerator. “In that case, you better just re-kneading, so that it does not crumbles.”

Most common error: soggy bottom

There are not only apples in apple pie. “Your mixes there’s also cinnamon, a little sugar and lemon juice through it. The pastry chef calls this filling appelsmort,” says Van den Broek. Also tips he has to a spoonful of custard powder to add to the filling. “That takes moisture of the apples, making the soil less wet.”

For such a’soggy bottom’, according to Van den Broek, the most common mistake made apple pies. “Fortunately, there are against such a wet soil caused by the moisture from the apples – different tricks to apply.”

So you avoid a wet bottom

  • Add raisins to the filling
  • Put a layer of insulation between the soil and the filling, for example with some breadcrumbs
  • Range can also: create a layer of almond paste with a little egg, crumbled biscuits, macaroons or slices of cake
  • Place the cake layer in the oven
  • Turn the oven on and bovenwarmte
  • Turn the oven on the end only on onderwarmte

Also raisins add works well. “You read too often that you find raisins should wellen, do I not,” says Kieft. “The moisture of the apples pull there already, and you want your cake, not more than necessary.”

Bake on bottom and bovenwarmte

“Apple pie bake at 180 degrees in the oven,” says Van den Broek. “It is better to use no hot air, that works as a hair dryer and is too aggressive. Turn the oven on and bovenwarmte.” The cake in its entirety a bit lower convert also helps to make the soil better cooked. Kieft: “Bake the apple pie in the oven, then he’s perfect!”

And that beautiful shine? Van den Broek: “Spread the apple pie before the oven with a little egg. After baking grease, I always have some apricot jam over it. Then serve I ‘m the sweetest as he’s just been cooled down. With whipped cream, of course.”

Recipe for apple pie

Ingredients for dough

  • 350 gr flour
  • 2 tsp baking powder
  • ½ Lemon, grated
  • ¼ Teaspoon salt
  • 1 tsp vanilla extract
  • 175 gr of white caster sugar
  • ½ Egg
  • 250 gr butter

Ingredients for filling

  • 125 gr almond paste
  • ½ – 1 egg, lightly beaten
  • 5 to 6 large Apples or Jonagolds, peeled and segmented
  • 2 tsp cinnamon
  • 3 tbsp custard powder
  • 2-4 tbsp white or brown sugar
  • 60 gr dark raisins

Also need: butter to grease, 1/2 egg (beaten), 100 gr apricot jam


  • Put all the ingredients for the dough in a bowl and knead to a consistent dough. Knead not too long: once you have a ball of dough can be in the form of the good. Wrap the dough in plastic wrap and leave for at least an hour rest in the fridge.
  • Preheat the oven to 180 degrees Celsius. Grease a springform pan of 24 inches in diameter with butter and lined the bottom with a piece of greaseproof paper. Knead the dough briefly and roll ¾ of dough out to a thickness of 4 millimeters. Lined the bottom and sides of the springform pan.
  • Mix the almond paste with the egg, until it is easily spreadable and spread it over the soil. Do the appelpartjes in a bowl and mix with the cinnamon, the custard powder and the sugar. Add when everything is mixed well the raisins, and pour the chunky apple filling in the pie dish. Press the chunky apple filling firmly.
  • Roll the remaining dough strands and place them in a lattice over the pie. Brush the dough with the beaten egg and bake the pie in 65 to 80 minutes, until golden brown. If your oven features the only feature onderwarmte’, use that then the last ten minutes so that the bottom is really well done. If the top of the cake is too dark is likely to be, cover it with a piece of aluminum foil.
  • Let the cake cool completely before you use the springform pan are removed. Put the apricot jam in a steelpannetje and warm these are already movable. Spread the cooled apple pie for a beautiful shine with the warm apricot jam. Serve the apple pie with whipped cream.
  • Source: Bakbijbel (Photo: Harold Pereira)

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