APPELTAART (DUTCH APPLE TART)
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
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
This pie is baked in a brown grocery sack. It is so delicious.
Provided by Barbara Caple
Categories World Cuisine Recipes European Dutch
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
- Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together, and top pie with the mixture.
- Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
- Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. DO NOT open parchment covering while baking! Serve warm, or at room temperature.
Nutrition Facts : Calories 407.3 calories, Carbohydrate 59.6 g, Cholesterol 30.5 mg, Fat 19.1 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 9.2 g, Sodium 200.2 mg, Sugar 38.8 g
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
DUTCH APPLE PIE (OMA'S APPELTAART)
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
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
DUTCH APPLE TART
This is a true "Dutch Apple Pie." This recipe comes from a cookbook I picked up in the heavily-Dutch populated city of Pella, Iowa. This recipe, however, which features a very crumbly butter crust, is very similar to the apple pie recipes I ate often in the Netherlands. I think the lemon rind in the crust is what sends this one over the top.
Provided by ElleFirebrand
Categories Dessert
Time 1h30m
Yield 1 pie, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, butter, 1/2 cup sugar and lemon zest, using pastry cutter. Dough will be very soft.
- Roll to fit a 9-inch round cake pan, but large enough to trip for top strips.
- Combine sliced apples, raisins (if using), cinnamon and jam, and fill the pastry.
- Roll out dough trimmings and cut strips for top of tart.
- Brush crust and strips with beaten egg.
- Bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 327.4, Fat 14.7, SaturatedFat 9, Cholesterol 55.2, Sodium 131.3, Carbohydrate 47, Fiber 2.5, Sugar 24.6, Protein 3.6
DUTCH APPLE PIE
There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with streusel. After a visit to a Pennsylvania Dutch diner, we decided to go with the streusel for a sweet and crunchy topping.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
- For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
- Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
- Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
- For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
- To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
- Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
- Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)
DUTCH APPLE PIE
This delicious Dutch apple pie was brought to my mother's home the day after my father died on Christmas Eve 25 years ago. Every time I bake it I am reminded of the tremendous outpouring of love and support that we received. It's a pie that my sweet daddy would have loved. -Eugenia McQueen, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, flour and salt. Stir in the egg, vanilla and sour cream; stir until smooth. Add apples; mix well. Pour into pie crust. Bake at 375° for 15 minutes. Reduce heat to 325° and bake for 30 minutes more. , For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle topping over pie; bake 20 minutes longer or until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts :
DUTCH APPLE PIE TARTLETS
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine apples and lemon curd. Spoon into tart shells., In another bowl, combine the flour, sugar and cinnamon; cut in butter until mixture resembles fine crumbs. Spoon over apple mixture. Place on an ungreased baking sheet., Bake at 350° for 18-20 minutes or until golden brown. Cool on wire racks for 5 minutes. Dust with confectioners' sugar. Serve warm or at room temperature. Refrigerate leftovers.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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