Dutch Appeltaart

Instructions

1. 1

   In a large bowl, combine the flour, 1/2 cup sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until crumbly.

2. 2

   Add the beaten egg and mix until a dough forms. Do not overmix. Divide the dough into two portions, one slightly larger than the other, wrap them in plastic, and chill for at least 30 minutes.

3. 3

   Preheat your oven to 375°F (190°C). In a separate large bowl, combine the sliced apples, 1/2 cup sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly.

4. 4

   On a lightly floured surface, roll out the larger dough portion and carefully press it into a 9-inch springform pan, extending up the sides. Spoon the apple filling into the crust, mounding it slightly in the center.

5. 5

   Roll out the remaining dough and cut it into strips. Arrange the dough strips in a lattice pattern over the apple filling. You can also make a solid top crust if preferred, cutting a few vents.

6. 6

   Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust browns too quickly, you can cover it loosely with foil.

7. 7

   Let the appeltaart cool completely on a wire rack before removing it from the springform pan and slicing. This allows the filling to set properly.