Top 3 Dutch Pies

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices. Appeltaart dates back to the Middle Ages and it is believed that the baking time was measured by the number of prayers one had to say until it was ready to be taken out of the oven since ovens with temperature controls didn't exist at the time. In the Netherlands, appeltaart is usually served at room temperature and topped with a dollop of whipped cream, what is known as appeltaart met slagroom. This traditional dessert is one of the first pies that the young people learn to prepare in the Netherlands, but it is believed that the best ones are made by grandmas.Expand

Vlaai is a sweet pie originating from the province of Limburg. It consists of a yeast pie base and a filling of creamy custard which is topped with streusel, a crumbly topping. The pie has a rich history: it was first consumed by Germanic tribes who used to drizzle the dough with fruit juice or honey, and later, it was used in monasteries as a special, sacrificial bread. Over the years, vlaai was brought over to Maastricht, where it was used for festivities and celebrations such as birthdays and weddings. Today, there are numerous varieties of vlaai–filled with chocolate, rice pudding, or fruits such as cherries, strawberries, apples, and bananas.Expand

Rijestevlaai is a creamy, rice pudding-based dessert that is popular in the Netherlands, Belgium, and Germany. The cake consists of a single crust that is topped with rice pudding. Rijstevlaai is best served cold, usually on Sundays, at birthdays, weddings, and retirement parties. Vlaai, or flat pies, were originally invented by Germanic tribes who used to spread out the dough over a hot stone and top it with honey or fruit juice in order to make it more flavorful. As time went by, the dough became thinner, and the toppings larger, resulting in numerous flat pies we know and love today.Expand