Dutch Apple Pie Oma S 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

DUTCH APPLE PIE



Dutch Apple Pie image

In the 1950's, great diners offered this all-American favorite chock-full of raisins, apples and covered with a lemony sugar glaze. The crust is amazing and the glaze is simply delicious!!! Tip: I use allspice or pumpkin spice since mace is hard to find.

Provided by msjill111

Categories     Pie

Time 1h25m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 14

2 cups unsifted all-purpose flour
1/2 teaspoon salt
2/3 cup vegetable shortening
5 -6 tablespoons ice water
3 lbs tart cooking apples, peeled and sliced
1/4 cup dark seedless raisins
1 cup sugar
1/4 cup unsifted flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/8 teaspoon salt
1 1/4 cups unsifted confectioners' sugar
1 teaspoon lemon juice
3 -4 teaspoons milk

Steps:

  • For Crust:.
  • Mix flour and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
  • Sprinkle ice water, 1 tablespoon at a time. Toss quickly with a fork, just until dough holds together when pressed into a ball, adding more ice water as needed.
  • Divide dough in half. Shape each half into a flattened round, wrap in plastic wrap and chill 30 minutes before rolling out.
  • For Filling:.
  • In large bowl, combine apples and raisins.
  • In small bowl, combine sugar, flour, cinnamon, mace and salt.
  • Add to apples and raisins.
  • Toss lightly to combine.
  • Roll out 1st half of pastry on lightly floured board.
  • Fit into a 9 inch pie plate.
  • Fill with apple mixture.
  • Roll out second half of pastry and fit over apples.
  • Moisten rim of bottom crust, press 2 crust together, turn under and crimp edge.
  • Cut 2-3 slits in top crust.
  • Place on baking sheet in pre heated 425 degree oven.
  • Bake 45-50 minutes or until crust is golden brown and filling bubbles.
  • Cool.
  • GLAZE:.
  • Mix confectioners sugar and lemon juice and 3 teaspoons of milk, stir until smooth. Add the 4th teaspoon of milk only if needed to make glaze of spreading consistenecy. Spread over top crust of pie.
  • ENJOY.

Nutrition Facts : Calories 737.1, Fat 23.8, SaturatedFat 6.8, Cholesterol 0.4, Sodium 248.7, Carbohydrate 130.6, Fiber 7.1, Sugar 84.9, Protein 5.7

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