Saturday, 4 September 2010

The Easiest Apple Pie – Dutch Apple Pie

When the apple tree branches are nearly breaking from their load and it’s impossible to keep up with the new ripening varieties, an apple pie always seems like a good idea. It’s just that sometimes the preparation of the pie might kill the enthusiasm – all the complicated ways of mixing sugar, flour, butter and then adding the separately whipped egg whites, oh, and if you also have to use a rolling pin… No, no, no! That’s not for me.

A few weeks ago I found and easy recipe of an incredible apple pie. 15 minutes and you shove it into the oven. Job done. And after 50 minutes of baking, you’ll definitely receive loads of compliments! (Guaranteed.) Anyway, here’s the recipe – an interpretation of a Dutch style apple pie.


For the filling:
6 or 7 middle sized apples
A few tb spoons sugar
Raisins (only if you like them)

For the dough:
400g flour
250g butter
250g sugar
1 t spoon baking powder

Preheat your oven to 200C. Melt the 250g of butter. Put the melted butter and sugar into your food processor. Add the baking powder to the flour, mix well. Put this mix, spoon at a time, into the food processor together with the butter and sugar. After a few minutes of mixing your dough should be soft, but fall into pieces easily.

After greasing a round tin sprinkle it with flour. 2/3 of the dough spread on the bottom of your tin - work with your fingers, pressing the dough down and covering, more or less evenly, the whole surface.

Prepare the filling. Get rid of the cores of the apples and slice them into little pieces. Add a bit of sugar, cinnamon and raisins. Mix well and spread everything on top of the dough in your baking tin.

Cover the filling with the remaining 1/3 of the dough. Just form crumbs, that wouldn't completely cover the apples. Bake for about 50 minutes. Keep an eye on your pie - if the top starts browning too much, lower the temperature in the oven.

And here are some facts for increasing your culinary knowledge:

Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavorings such as cinnamon and lemon juice to be added. Dutch apple pies are usually decorated in a lattice style. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes.

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. The filling can be sprinkled with liqueur for taste although this is very uncommon. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, warmed is more common, with a dash of whipped cream or vanilla ice cream. In the Netherlands it is usually eaten cold, sometimes with whipped cream on top. *
* Information found on Wikipedia.

1 comment:

nikkipolani said...

Oh, does this look good! And easy to make -- a hard combination to resist.