I’ve been wanting to make this pie ever since I came back from Amsterdam last spring.
In Amsterdam, the apple pie (or appeltaart, as they call it) is queen. It’s sold in every bakery and featured on every café menu, sometimes being the only sweet option listed. Everyone does it slightly differently, but one thing’s for certain: it never looks like a North American apple pie. The traditional apple pie on this side of the ocean is thinner and the apples are generally enclosed between two sheets of pastry, top and bottom, although the top can be cut out or latticed.
A piece of appletaart at the ‘t Smalle Café, Amsterdam.
In the Netherlands, the apple pie looks almost like a cake. It’s baked in a spring-form pan and the pastry is sweet with a sablé-like texture. The crust, instead of being rolled, is pressed into the bottom and the sides of the
Continue reading A Deep-Dish Apple Pie, Amsterdam Style
