Learn to make Limburgse Appelkruimelvlaai or Dutch Apple Crumb Pie. Although, I’m not sure if it’s really a pie, or rather a tart or cake. Since it uses a yeasted dough, and it’s baked together with the filling. The crumble on top adds a great texture, and this just goes great with a nice cup of coffee! This recipe is very specific to The Netherlands’ southernmost province: Limburg.
I remember my dad getting this for us from a local bakery in Limburg! Apple Crumb was one of my favorites!! I would save the crumble for last because it’s soo good!! Now I eat it with a nice cup of coffee!
Learn to make Limburgse Appelkruimelvlaai or Dutch Apple Crumb Pie. Although, I'm not sure if it's really a pie, or rather a tart or cake. Since it uses a yeasted dough, and it's baked together with the filling. The crumble on top adds a great texture, and this just goes great with a nice cup of coffee! This recipe is very specific to The Netherlands' southernmost province: Limburg.
Make sure that the butter for the dough is out at room temperature so it can soften.
Cut the butter for the crumb topping into small pieces, and keep it in the fridge, so it stays nice and cold.
Warm the milk to 43ºC (110F)
Making the Filling
In a heavy-bottomed saucepan, add the water and lemon juice.
Peel, core, and cut the apples into 1.25 - 1.50cm (0.5 - 0.6") pieces, and put them in the saucepan.
Add the sugar, cinnamon to the apples, and stir them around to make sure all pieces are coated.
Over medium-high heat, bring the apple mixture to a gentle bowl.
Turn down the heat to medium to medium-low and cover the pan. Let the apples simmer for 10 minutes
Take the apples off the heat, and gently mix in the custard powder. Let it cool off to room temperature while you're making the dough and crumble.
Making the Dough
Put all the dry ingredients, the egg yolk, and butter in a stand mixer with the dough hook.
Turn on the mixer, and let the ingredients get mixed together.
Slowly pour in the milk with the mixer running. Let it go until the dough forms a ball. You may have to scrape the sides of the bowl from time to time.
Once the dough comes together in a ball, let it knead for another 10 minutes.
Oil a bowl, add the dough ball, and cover it. Put it in a warm place, and let it rise for 1 hour.
Make the Crumb Topping
While the dough is rising: Add all the ingredients to a bowl, and with your fingers, mix it all through, until it is crumbly. It's OK if the crumbles are of different sizes, but you don't want them to be too big.
Cover the bowl, and put the crumb topping mixture in the fridge.
Putting it all Together
Butter your 27cm (10.5") tart pan.
Dust your work surface with flour, and roll the dough out until it's a circle that is large enough to fit in the tart pan, and come up the sides, without having the stretch the dough.
Roll the dough on your rolling pin, and carefully place it over your tart pan.
Gently push the dough into the tart pan, and up the sides.
Roll your pin over the edges of the tart pan, to cut off any excess dough.
Cover the bottom of the tart with the breadcrumbs, this will prevent the liquid from the apples from making the dough soggy.
Add the apple filling, and spread it out so it's evenly distributed.
Take the crumb topping out of the fridge, and with a fork break apart any really large pieces.
Spread the crumb topping on top of the apple filling, and make sure the entire top is covered.
Preheat the oven to 200ºC (390F) non-convection.
While the oven is preheating, let the pie sit at room temperature for at least 15 minutes.
Create a shield of aluminum foil, and cover the edges of the tart.
Baking
Bake it for 15-20 minutes with the shield, and then for an additional 10-15 minutes without.
Serving
Let the appelkruimelvlaai cool off completely, and then dust the top with powdered sugar before serving.
Thank you so much for your recipe, Toine! I’ve now made the appelkruimelvlaai twice with my kids (with apples from our own garden!), and both times were a huge success — the first vlaai disappeared within one day! I’ve made a few small adjustments because of my smaller vlaai pan and added extra lemon zest (my personal favourite!), but otherwise your recipe is absolutely perfect as it is.
I also really enjoy your other recipes and videos. Coming from Vietnam and now working and living in the Netherlands, I understand how much a channel like yours can ease the nostalgia. Outside of my job as a product owner in digital marketing, I’ve discovered a passion for baking — and cooking in general! I’ve been recreating many Vietnamese dishes here in NL as well, and it can be surprisingly challenging.
I truly appreciate all the recipes, the stories you’ve shared. I’ll definitely keep following your work. And guess what: my 10‑year‑old son already found your bitterballen video. That’s our next mission, probably by the time my father visits us again in NL, bitterballen is his favourite (with a beer!).
Keep up your great work and wishing you all the best!
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Thank you so much for your recipe, Toine! I’ve now made the appelkruimelvlaai twice with my kids (with apples from our own garden!), and both times were a huge success — the first vlaai disappeared within one day! I’ve made a few small adjustments because of my smaller vlaai pan and added extra lemon zest (my personal favourite!), but otherwise your recipe is absolutely perfect as it is.
I also really enjoy your other recipes and videos. Coming from Vietnam and now working and living in the Netherlands, I understand how much a channel like yours can ease the nostalgia. Outside of my job as a product owner in digital marketing, I’ve discovered a passion for baking — and cooking in general! I’ve been recreating many Vietnamese dishes here in NL as well, and it can be surprisingly challenging.
I truly appreciate all the recipes, the stories you’ve shared. I’ll definitely keep following your work. And guess what: my 10‑year‑old son already found your bitterballen video. That’s our next mission, probably by the time my father visits us again in NL, bitterballen is his favourite (with a beer!).
Keep up your great work and wishing you all the best!
Groetjes uit Diemen, NL
Khanh