appeltaart – a dutch apple pie

because we’re already, like, in the mood for dutch things after the last post, i thought it would be nice to share the amsterdam style appeltaart (apple pie) recipe with you today. because, really, i almost couldn’t wait any longer. this cake has me hooked… and i don’t mean in ‘an affair’ kind of way… more like: he’s it’s the one. the cake of my life. the one that made all those years of waiting so worth it. the one who makes you wonder where he’s it’s been all your life. suddenly, he’s it’s there and you know it. you know that this… is just it. any other man cake before or after him it is just worthless. there is no going back. it’s like a new era: before – and after (this appeltaart*). 
* yes of course, we’re still talking about cake! hey, what did you think, sneaky you? okay… i admit i tend to get carried away… a bit. and i’m sometimes really knee-deep in fairytales and romantic blaa, and, well, then i kind of mix up cake and men… ahem. but what i’m desperatley trying to say here though is that this cake can’t be beaten by any other pie. it exceeds your expectations. and you suddenly know that dreams and fairytales are, in fact, for real. so dream on! but: be warned, friends: this cake is a winner and bound to make you and your fellow eaters addicted and slightly gaga with lovey-dovey eyes – although i’m not a proof. don’t come after me if it works (which it will). ladies and gentlemen, meet appeltaart – the dutch take on apple pie. in it to win it.
appeltaart – a dutch apple pie
recipes adapted from food nouveau

ingredients for the crust:
350 g butter, tiny cubes
1 1/3 cups (240 g) brown sugar
pinch of salt
2 eggs, slightly beaten
5 cups (600 g) flour
1 tsp. baking powder
for the filling:
8 firm (rather sour) apples (i used boskoop)
1/2 organic lemon, juice and zest
1/2 orange, juice
2 tbsp. cinnamon
4 tbsp. brown sugar
in a bowl, mix the butter and brown sugar together until creamed. add salt and almost all of the eggs (spare some for brushing the crust later). mix until the eggs are well incorporated. bit by bit, sieve in the flour and baking powder. the mix should eventually starts to gather together and forms a ball. cover with cling film and chill in the ridge for 1-2 hours. 
in the meantime, prepare the apples: peel and core them, then cut them into large cubes (or quarters, the various recipes say, but to be honest i wouldn’t do it… i just diced them). in a bowl, combine with orange and lemon juice, cinnamon and brown sugar. reserve. 
grease a round springform with butter and dust with flour. reserve 1/3 of the pie crust (for the lid). start in the middle of the springform; work with your fingers to distribute the dough onto the bottom and up the sides. firmly press the dough down. it doesn’t have to look perfect, just make sure everything is covered in dough. add the apple filling; at the end even out the filling on the top. flatten piece by piece of the remaining dough in your palms, then place them on the top of the apple fillings from the corner inwards, piece by piece. leave some open slits – “vents”, where the steam can go out, and don’t worry if you don’t manage to cover everything properly (the apples are slippery, of course, haha). i made sure that the sides were connected to the lid (just smooth it over with your fingers), so that when you cut your slices, the lid will stick to the cake on one side and not fall down). a rustic, wobbly surface will look nice in the end! then brush with the egg. 
bake at 180° c / 350° f for 1.5 hours. make sure you put the pan on a baking sheet as they sometimes leek (the apples are really juicy). if, after an hour or so, the top looks brown enough, cover it with foil so that the top doesn’t burn. note: i usually like my cake under baked but i felt here it was good to go with the suggested time, as the apples make the cake quite heavy… so the crust needs to be able to hold it all. 
remove and let cool before removing the springform. if you want to serve the slices warm, heat them individually after slicing. serve with cinnamon whipped cream (not pictured here, as i took the cake to work and made a couple of quick shots of it there. but i’d definitely sweeten the cream a bit and add a little cinnamon. or serve it with vanilla ice cream right away. 
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