How does Dutch appeltaart typically differ structurally from American deep-dish pie?

The Dutch version often features a richer, denser crust, sometimes using shortcrust pastry.

The distinction in Dutch apple pie (*appeltaart*) lies largely in its foundation and texture compared to the typical American deep-dish variety. While American pies often feature a flaky, lighter crust, the Dutch iteration frequently employs a richer, denser crust, sometimes constructed from shortcrust pastry, giving it an almost cake-like consistency. This dense base supports a moist, spiced apple interior, which may contain additions like raisins or lemon zest. The combination of this substantial crust texture with the spiced filling sets it apart from many other European and American versions, and it is often finished with a generous dollop of whipped cream, famously exemplified by establishments like Winkel 43.