Appelgebak Recipes

DUTCH APPLE PIE (OMA'S APPELTAART)

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.

APPELGEBAK

Steps:

• Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
• Position oven rack in middle of oven; preheat to 350°.
• In a bowl, stir the flour, baking powder, and salt together; set aside.
• Add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
• Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
• Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
• Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
• Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
• Scrape the batter into the prepared pan and smooth the top.
• Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
• Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
• Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
• Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
• Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
• Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
• Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
• Cut the cake into wedges; a little whipped cream would be good with this cake.

APPELTAART (DUTCH APPLE TART)

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.