Dank voor je toevoeging Christiaan. Helemaal mee eens, ook je verhouding van het deeg is prima en inderdaad koud eten is ook onze aanbeveling.

This is the authentic Dutch apple pie. I use a little more dough: 350 grams of (s.r.)flour, 250 butter,150 sugar. No Dutchman would eat this warm. The dough is too rich for this. Only eat cold

Replace one apple for a pear ! Awesome

Hallo Eva,
Wij hebben dit recept niet in een Nederlandse versie besef ik nu. We hebben het alleen in het Engels aangeboden, ervan uitgaande dat alle Nederlandse mensen wel al een dergelijk recept hebben. Dit is al van wat langer geleden. Meer recente recepteren maken we nu allemaal wel tweetalig omdat we merken dat mensen dat toch handig vinden, maar we komen er gewoon niet aan toe de oudere allemaal naar NL te vertalen.
Mocht je nog iets willen weten, vraag het gerust!

Marieke

Hoi Marieke,
Ik kan de taart moeilijk vinden in de recepten omdat hij niet de tags heeft waarop ik zoek: appel of appeltaart of Nederlands recept.
Groet,
Eva

Lovely to get your positive comment on the apple pie.
This is the perfect season to be baking this pie, the smell of the apples and cinnamon will always be the thing that reminds me of home and lots of good memories.

Happy baking and thank you!

Marieke

Thank you Michael,
Yes you are right, the pastry often is a bit of ‘patchwork’. I remember all my youth people usually lining the tin by hand, so putting pieces of dough in the tin and then flatten them with the palm of your hand, working your way up the sides, if you understand what I mean. Rolling out this delicate dough and getting it to the tin in one piece is not easy, you need the right dough temp to handle it. But we can tell you it does not matter, even with a patched up version the pie is always delicious!

Thank you for trying and liking our beloved Dutch classic and enjoy your baking!

Echt, de allerlekkerste appeltaart!

Hello Tracy,
Sorry for the late reply. Yes it is soft, but maybe the combination of egg and the flour you use can make that you need to use a little less egg next time. It is a little ‘fumbly’ and you need to work quick, or cool the pastry (again) if you want to roll it out. Lots of people use the patchy method, doing the lining by hand rather than rolling it out. But the structure and taste of the dough are worth it!

Hi Tali,
You make us smile 🙂
We love our ‘Hollandse appeltaart’ so very much. Dutch professional bakers make all these deluxe versions with extra ingredients, putting their own stamp on it, but nothing beats a fresh from the oven classic (childhood memories inducing how your mother or granny baked them) apple pie!
Enjoy it together and stay happy and healthy!
Ed & Marieke

Hello Anu,
Thank you, for trying and liking our apple pie recipe, so glad you can enjoy it now by making your own. Very fulfilling 🙂
We would never have thought to use a different filling like banana, thank you for the inspiration.

Wishing you many lovely apple pies and wonderful variations on the theme.

Greetings from a now cold and wet Holland,
Marieke & Ed
weekend Bakers

As we understand it soft brown sugar is white sugar with molasses added back to it. Muscovado sugar is less refined, so it retains much of its molasses component. The amount of molasses determines whether it is “light” or “dark”: the darker the sugar, the more molasses it contains. In Holland we have a variation that is called ‘gele basterdsuiker’, which is more caramel in color and taste that we like to use. This sugar is always ‘wetter’ than normal refined sugar and has a tendency to get lumpy.
It is no problem for this recipe to use any of the sugar varieties mentioned.

Hope you will enjoy our apple pie soon!

Hi Alisa,
Wonderful, thank you! This apple pie is famous and can be eaten all over Holland, but nothing beats the fresh baked home made version!
Sorry we cannot incorporate pictures with comments because the software does not support this. But we can offer you to showcase them here:
www.weekendbakery.com/send-…your-loaf/
So if you have the time…we would love to see them!

Enjoy your pie baking and sharing,
Ed & Marieke
Weekend Bakers

Hello Alisa,
You can add the 12 g baking powder to the 300 g flour and the dough will be fine. How the dough comes together also depends on the exact amount of egg you use and also the properties of the flour. If you think your flour is a bit too dry you can always add a bit of extra egg.

Enjoy the baking and tasting!