Which Dutch apple-pie style is called appeltaart?

The Dutch apple-pie style called appeltaart is the lattice-top style.

Traditional Dutch apple pie is commonly described in two main forms: appeltaart, with a lattice pastry top, and appelkruimeltaart, finished with a crumb or streusel topping. The lattice is made from strips of dough woven across the apples, leaving openings through which the filling can be seen.

Dutch apple pie has a long history. A Dutch-language cookbook printed in Brussels in 1514 contains an early recipe for appeltaerten. Modern versions often use firm, mildly tart apples such as Goudreinet or Elstar, along with cinnamon and lemon juice. Raisins, nuts, butter, and almond paste may also appear in the filling or crust.

A common mix-up comes from American usage. In the United States, “Dutch apple pie” often means a crumb-topped pie, while the Dutch distinction reserves appeltaart for the lattice-top version. Both styles have a pastry base and sides, but their defining difference is the topping: woven dough for appeltaart and crumbs for appelkruimeltaart.