Dutch Apple Pie (Oma's Appeltaart)

Mizzle's Note:

This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it *will* from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, *do* make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D

• Total Time: 3 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

for the dough

• 2 1/8 cups self-rising flour (300g)
• 3/4 cup butter (180g) or 3/4 cup margarine (180g)
• 1/2 cup brown sugar (150g)
• 1 teaspoon vanilla essence or 1 (8 g) packet vanilla sugar
• 1 pinch salt

for the filling

• 2 1/4 lbs apples (1kg)
• 3/4 cup raisins (washed and dried, 100g)
• 1/4 cup granulated sugar (40g)
• 3 teaspoons cinnamon (or more to taste)
• 2 1/2 teaspoons lemon juice (or more to taste)

and

• 1 egg
• 3 tablespoons semolina (to absorb the juices)

Directions:

1. For the dough:.
2. Sieve the flour, brown sugar, vanilla and the salt into a bowl.
3. Cut the butter or margarine into small cubes and add these to the flour mixture.
4. Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
5. Using two knives, mix the butter/margarine and the flour mixture.
6. Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
7. Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
8. For the filling:.
9. Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
10. In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
11. Mix well and allow the flavors to blend, stirring occasionally.
12. Then:.
13. Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
14. Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick.
15. Cover the bottom with the remaining semolina.
16. Add the filling, but try to leave the juices out.
17. On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
18. Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture).
19. If necessary, use (some of) the remaining dough to make the edges a bit higher.
20. Use the remaining egg to coat the dough strips.
21. Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
22. If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes.
23. Remove the springform only *after* the pie has cooled.
24. Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

Reviews

[omarosie]

This recipe was easy to make. I did the pastry in a food processor, and it worked out well.I used unsalted butter, added tablespoon of custard powder and a little iced water to the dough, as the egg didn't seem to be enough. i didn't use semolina, i used the custard powder. I did turn down the heat after 30 mins, and put alumminium foil on the top of pie close to end of cooking time.My mother, who is dutch, made an apple tart from the Groot Margriet kookboek, she said this recipe was better!! So I thoroughly recommend it, it will become a favourite in our household, especially with my husband!!!

[marcosten]

Friends - This is a GREAT recipe. Mizzle - You make me miss my Opa and Nany!

I made these adjustments to get it as close as possible to the one I ate in the video: - Cut sugar in 1/2 for the filling to 1/4 cup - Double the amount of cinnamon - Add 1 TBS ground ginger

http://www.marcs-culinary-compass.com/2012/10/episode-95.html

[jisliss2]

Okay, clearly written from a Euro perspective. If you are cooking in the US here are a few helpful 'adjustments'. 2 and 1/8 cups self-rising flour = 2 cups all purpose flour 2 1/2 teaspoons baking powder, 1/4 tsp. salt (and perhaps 1 additional tablespoon of flour). The 1 tsp. vanilla 'essence' is vanilla extract. (helpful in binding the dough). Or if you're using the 8 grams of vanilla sugar,that = 2 teaspoons. 2 and 1/4 kilos of apples is about six cups -- but basically whatever it takes to fill your 9" springform pan. The egg depends on what you are using -- if you use small or medium eggs you'll need to use the whole egg for the dough. If you are using a large or extra large or jumbo egg you may be able to squeeze out enough to brush the tops of the lattice -- but really, is there much harm in cracking another egg to brush the top? Not sure what the other reviewers are talking about when they refer to 'custard powder' -- I know traditional thickeners for pie are flour, corn starch (which is what I'm guessing is meant by 'custard powder') or tapioca (which comes as a flour or small pearl -- if using the small pearl it is important to let the fruit sit in its juices for awhile before adding to the pastry and baking). Thought the one reviewer's suggestion of just a little ice water (which is also used in traditional American pie crust) was a good one -- but just a little :)