Monday, March 23, 2009

Classic Dutch Apple Pie [Appeltaart]

Easy to make, one of the glories of the Dutch cuisine !

100g raisins 300g flour
180g butter (at room temperature)
150g white sugar
1 egg, whisked
1 pinch salt
4 apples (Gold / Goud reinetten)
1 lage spoon lemon juice
1 tea spoon cinammon (powder)
1 tea spoon powder sugar
1 tea spoon nutmeg

Preparation: easy, 25 to 35 minutes / Baking mold: 24cm

Soak the raisin in a bowl with hot water. Preheat the oven at 200 degrees Celsius.

Place de flour, sugar, salt and the half of the egg in a large bowl. Add the butter in pieces and mix everything until a crumbly texture is reached. Place 2/3 of this mixtures in the mold and press firmly against the bottom and lateral of the mold. The rest of the misture should be flattened with a pastry roll until it is 0,5 cm thick.

Core, peel and cut the apples in small blocks and place them in a bowl. Sprinkle with the lemon juice and add the powder sugar and cinammon. Mix well. Dry wll the raisins with kitchen paper and add to the apples. Pour the apples in the mold.

Cut the flattened pastry in stripes and distribute it over the pie in a checkered pattern. "Paint" it with the rest of the egg to provide some shine.

Insert the oven until the outside is golden brown.

Serve it still warm with whipped cream or cold with a ball of vanille ice-cream. I prefer it simple!

Amen !

1 comment:

Aloha said...

Thanks so much. This was easy and very, very authentic. Happy to know you like Holland.