- Janny de Moor - https://www.jannydemoor.nl/en -

Dutch apple pie


Baking tool:




Garnish of the dough bottom:


Garnish of the top:

The national sweet pastry of the Netherlands is applepie, for which recipes have been found from the Middle Ages on. You had to sprinkle a lot of spices such as cardamom, ginger, cloves, mace and cinnamon on  ‘golden apples’ and the time for baking was given with the number of paternosters you had to say. Apparently the outcome was unpredictable. The invention of the oven with heat control in the 18th century solved this problem, but may have contributed to secularisation. Today appeltaart is exhibited in show-cases on bars in cafeterias, waiting-rooms and coffeeshops. The first cake a Dutch child learns to bake is an apple pie, still best with goudrenet (‘Golden Rennet’).

* You cannot find this apple in America, nor in England. The texture is similar to a russet, while the taste resembles a sour cox. I consulted my daughter, who lived in America for several years, she suggests Granny Smith, other varieties are too juicy. Other names for Goudrenet (Goudreinette): Reinette Coulon, Kasseler Reinette, Reinette du Canada, Zabergäu, Reinette Grise d’Automne, Damason’s Reinette and for England and France Belle de Boskoop.