Appeltaart Recipes

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DUTCH APPLE PIE (OMA'S APPELTAART)



Dutch Apple Pie (Oma's Appeltaart) image

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

Provided by Mizzle

Categories     Pie

Time 3h15m

Yield 8-12 serving(s)

Number Of Ingredients 12

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

Steps:

  • For the dough:.
  • Sieve the flour, brown sugar, vanilla and the salt into a bowl.
  • Cut the butter or margarine into small cubes and add these to the flour mixture.
  • Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top).
  • Using two knives, mix the butter/margarine and the flour mixture.
  • Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long).
  • Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
  • For the filling:.
  • Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better).
  • In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina.
  • Mix well and allow the flavors to blend, stirring occasionally.
  • Then:.
  • Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.
  • 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.
  • Cover the bottom with the remaining semolina.
  • Add the filling, but try to leave the juices out.
  • On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
  • 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).
  • If necessary, use (some of) the remaining dough to make the edges a bit higher.
  • Use the remaining egg to coat the dough strips.
  • Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes.
  • 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.
  • Remove the springform only *after* the pie has cooled.
  • Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

Nutrition Facts : Calories 507.9, Fat 18.6, SaturatedFat 11.2, Cholesterol 69, Sodium 609.3, Carbohydrate 83.8, Fiber 6.4, Sugar 46.5, Protein 5.7

APPELTAART (DUTCH APPLE TART)



Appeltaart (Dutch Apple Tart) image

An utterly delicious apple pie that looks beautiful when you decorate the top with a pastry lattice.

Provided by Nanda

Categories     World Cuisine Recipes     European     Dutch

Time 1h25m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
¾ cup butter, softened
2 eggs, beaten, divided
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 pounds tart apples - peeled, cored, and sliced
½ cup sultana raisins
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
  • Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and sides of the prepared cake pan.
  • Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
  • Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
  • Brush remaining beaten egg over the dough.
  • Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

Nutrition Facts : Calories 432.7 calories, Carbohydrate 63.4 g, Cholesterol 92.3 mg, Fat 19.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 11.4 g, Sodium 147 mg, Sugar 34.2 g

APPELTAART



Appeltaart image

A traditional Dutch apple pie, the appeltaart has reportedly been showing up on dinner tables since the Middle Ages. This modern rendition flavors sweet-tart apples with a speculaas-inspired spice blend, and bakes them inside a rich, crisp, and buttery double crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h15m

Number Of Ingredients 18

3 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1/3 cups confectioners' sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes
4 large egg yolks, plus 1 egg white
5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups)
2 teaspoons fresh lemon juice
2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling
3 tablespoons cornstarch
3 cinnamon sticks, ground (1 tablespoon)
7 whole cloves, ground (1/4 teaspoon)
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon coriander seeds, ground (a heaping 1/4 teaspoon)
1/4 teaspoon fennel seeds, ground (a heaping 1/4 teaspoon)
2 tablespoons heavy cream
1 cup walnuts, finely chopped
Lightly sweetened whipped cream, for serving

Steps:

  • Pulse flour, confectioners' sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough).
  • Transfer two-thirds of dough to a 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 over-hanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk; wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour.
  • In a large bowl, toss apples with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream; brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes.
  • Preheat oven to 350°F. Place tart on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream.

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