Dutch Apple Pie With Almond Paste
A twist on the Dutch classic.
This is a twist to the classic Dutch Apple Pie ‘appeltaart‘. It contains almond paste and in the dough we added almond flakes, this provides it with a surprise element. I love all types of apple pies. The Dutch ‘appeltaart‘ with a crumbled crust is probably my favourite because I love the spiced crumbled topping. We recently had our housewarming party and this apple pie was one of the stars of the dessert table.
This pie is super delicious. The almond paste lined crust is a delightful surprise. The raisins have been soaked in rum and the crust has almond flakes worked into it.
Prep time depends on if you use store bought almond paste or if you make it yourself. Making yourself adds +/- 1 hour to the time.
For The Crust
300 g flour
200 g butter (out of the refrigerate not at room temperature)
100 g sugar
1 large egg
1 pinch of salt
55 g almond flakes (could be a bit less or more)
For The Almond Paste
I used store bought but since I know many can’t find it so easily in the shop I’m providing a recipe for it.
Whether you use store bought or follow the recipe for almond paste you will also need an additional egg (see directions for almond spice).
Note: if you need to make this yourself do it first because it needs to rest in the refrigerator for at least an hour.
125 g powdered sugar (1 1/8 cup)
200 g ground almonds, (7 oz / 2 1/3 cup)
The juice and grated zest of ½ lemon
You’ll need a food processor and plastic wrap.
For The Filling
1 kilo sweet / sour apples (around 6 apples)
50 g sugar
75 g raisins
3 tsp cinnamon
Start preparing by doing the following
Place the oven rack just below the center of the oven. So not all the way at the bottom but also not in the middle or top.
Preheat your oven. Electric oven to 180 °C / 355 °F, convection oven to 165 °C / 330°F.
Soak the raisins in rum (just enough that they’re covered. You can also use warm water for this).
Grease your springform pan from 24 cm / 10 inch or spray it with non-stick spray.
Mix the dry ingredients; sugar, flour and salt
Note: the almond flakes aren’t needed until you line the pan with the dough.
Cut the butter into small cubes
Combine the butter cubes with the ¾ of the egg (save the rest for later)
Add now the dry ingredients and knead the dough until everything is combined well. Note: it will not be quite as elastic as a traditional American Apple Pie crust dough.
I use a machine for kneading but using your hands works too. You should do this by using two knives to mix the butter and dry ingredients with the egg together in a bowl.
Using 2/3 of the dough you can now press that into the form using your hands. I do this by distributing small amounts over the bottom of the springform and then push them down and together until it’s an even amount. Then I do the sides a small piece at a time. Unlike a traditional pie crust you don’t roll this out. You push it onto the pan and distribute it evenly.
Once this is done I push the almond flakes into the dough on the sides mainly and if you have enough the bottom as well.
The Almond Paste
I used a pre-made paste. It’s quite common in the shops. If you cannot find it pre-made or would like to make it yourself here is a recipe I picked up when I first moved to The Netherlands.
Make this first if you can’t find store bought! It needs an hour to rest
Cut a large piece of plastic wrap and place it on the work counter. Blitz the powdered sugar, ground almonds, egg, lemon zest and juice in a food processor. It will form itself into a dough like ball.
Remove and place the almond paste onto the plastic wrap, while roughly shaping into a log shape.
Now wrap the plastic wrap around it and roll into a smooth log. Now let it rest in the refrigerator for at least an hour.
Peel the apples and remove the core.
Cut the apples into small pieces (if you prefer cubes that’s fine… I just cut small pieces similar in size).
Mix the apple pieces with the sugar, cinnamon and raisins (the raisins should be soaked but don’t add the liquid from the bowl where they were soaked in).
Mix the store bought almond paste with one egg until well combined.
If you’ve made your own spice you’ll also need to mix it with one egg.
Distribute the almond paste over the pie crust (not the sides).
Using the backside of a wet spoon helps with the distribution.
Fill the pan now with the apple mixture.
The Top Crust
Dust a clean work surface with flour.
Roll out the remaining dough and cut out long strips (we used a pizza cutter).
How many you’ll need depends on how you want your pie to look like.
Some people choose to crumble the dough for the top layer, we choose to go with a few laced rows and filled the rest up with ivy and rose leaf cut outs.
It’s all a question of what you prefer. A lattice pie crust is beautiful and to top it off before serving apply some elements of nature for appearance.
After you’ve applied the crust to your liking bake the pie for approximately 60-70 minutes until golden brown.
We added some extra almond flakes about 45 minutes into the baking. I was afraid adding them earlier would cause them to burn. Any tips for me on this guys?
Allow to cool for one hour before you remove it from the springform.
If the top layer is becoming brown to quickly place a piece of aluminum foil over the pie. I was afraid of this so I actually used the foil from the start and removed it about 15 minutes before the pie was finished baking. I think if I did it over again I’d first let it brown a bit and then add the foil.
Tip! If you need help with calculating measurements I recommend Diana’s Desserts Conversion Calculator
For all of you in the states, Happy Thanksgiving. It feels weird that I even forgot all about it! If I hadn’t I would of posted this earlier!