Dutch Apple TartI don’t make a lot of pies, but when I do I like them to count. Sure, there’s regular apple pie but this Dutch version is so much more. The sweetness comes from the raisins and sugar coating. As in: no, there is not much added sugar! That’s a great treat.

Dutch Apple Tart-3Don’t have a pie pan? No worries! This one is made in a springform pan so you can get as deep dish as you would like. Way more payoff in the apple department.

Dutch Apple Tart-4Recipe adapted from The Dutch Table

Vegan Dutch Apple Tart Recipe

Vegan Dutch Apple Tart Recipe


    For the crust
  • 2 cups all purpose flour
  • 12 Tbsp margarine (1.5 sticks), cold
  • 3/4 cup granulated sugar
  • 4 tbsp, unsweetened almond milk, cold
  • For the filling
  • 2-3 very large tart apples
  • 1 Tbsp lemon juice
  • 1 cup raisins, soaked in apple juice
  • 1 Tbsp Speculass Spices
  • 2 Tbsp tapioca flour or cornstarch
  • 1/4 cup sugar, reserved for the top of the lattice
  • Speculaas spice mix:
  • 15 grams cinnamon
  • 5 grams cloves
  • 5 grams nutmeg
  • 2 grams white pepper
  • 2 grams coriander seed
  • 2 grams aniseed


  1. Mix the flour with the sugar, salt and cut in the margarine. Rub gently and quickly with your hands.
  2. Add the cold almond milk 1 tablespoon at a time and knead into a dough.Do not work too much with hands. Do the kneading quickly.
  3. Refrigerate the dough at least for half an hour or until the dough is firm and pliable.
  4. Peel (optional) and core the apples. Cut the apples and slice them. Don’t make them small. They have to be big slices.
  5. Toss them with the rest of the ingredients, except the sugar and set aside.
  6. Grease and dust a spring form or deep pie pan.
  7. Take the dough out of the refrigerator, keep aside 1/4th of the dough.
  8. Press the remaining dough onto the base and 3/4 the height of the sides of the spring form pan.
  9. Now add in the apple raisin mixture, press lightly to fit in.
  10. Create the lattice. On a lightly floured surface, roll out the dough and cut into strips.
  11. With the last bit of dough, roll into a rope like and place around the circumference of the pie.
  12. Brush the top with almond milk and sprinkle some sugar. Bake at 350 F for 75 minutes.