Apple pie, but different
A traditional Dutch, homemade apple pie might just be the most delicious pie in the world. Lukewarm, with sweet, firm pastry and soft, fresh pieces of cinnamon apple inside: we want a slice right now. Although, actually, we can’t choose at all and want every kind of apple pie.
Torta di mele
For this Italian apple pie, no pastry is used, but cake batter. Combined with the small amount of sugar it contains, this makes the pie wonderfully soft and airy. It isn’t heavy at all; you can keep eating it. Yes! Another difference from the classic apple pie: there are no raisins in it. You eat the pie with a spoon and finish it with plenty of icing sugar and a dollop of mascarpone on top.
Tarte tatin
Tarte tatin is a French upside-down apple pie. Yes, upside down. The caramelized apples go on the bottom and you cover them with pastry. You slide it into the oven and, once baked, carefully turn the pie over. Voilà: you have tarte tatin. Tip: always make this pie with firm apples. Juicy cooking apples will make it limp and mushy.
Apple galette
Another French variation on apple pie. The galette is a bit of an odd one out: it is a round (or sometimes square) flat puff pastry tart with almond paste. In the oven, the pastry becomes wonderfully crisp and the end result looks beautiful in no time. And all that while you barely have to put any effort into making a galette like this.
Äppelkaka
The biggest difference between our apple pie and the Swedish version is the inside: we know it filled with apple, while äppelkaka mainly contains cake inside. You mainly find pieces of apple on top of the pie. And little lumps of pearl sugar.
Apple pie
Did you think that this American apple pie was exactly the same as the classic Dutch one? Wrong! The pastry of this pie usually contains no sugar. That makes it considerably less sweet. That’s not a bad thing, because it allows the fresh apple flavor to come through better. Another difference is the top of the apple pie: it is completely covered. Quite chic, too.
