Dutch Apple Pie, is better known under its legal name: ‘Hollandsche Appeltaart’. A little bit of history and explanation. 

The recipe for ‘Hollandsche Appeltaart’

Needed:

• 500 gr. self rising flour
• 200 gr. cold margarine or butter
• 200 gr. white or brown (basterd) sugar
• little bit of salt
• 2 eggs
• ± 6 sour apples
• raisins
• sugar
• cinnamon
• a lemon (for the juice)
• whipped cream (dansk: flødeskum)

Heat the oven to 175°C. Put the flour and the margarine in a bowl together with the white or brown sugar, and one of the eggs and knead (with a machine) until it’s a good dough. Cover the dough and put it in the refrigerator for some time.

Peal and cut the apples, in order to get thin slices. Add sugar, cinnamon and lemonjuice to your own taste. Wash the raisins (put them for some time in hot water and drie them afterwards).

Grease a 28 cm diameter spring form with some butter. In order to make the bottom of the pie, cover the spring form with 2/3 of the dough. Put the raisins on the bottom, and then add the apple/suger/lemonjuice-mix. Make little rolls of the rest of the dough. Put the rolls on top of the apple filling until you have a top netting (press on them a little bit to get them to stick together).

Brush the top with the eggwhite of the other egg in order to get a nice shine. You can also put (after you took it out of the oven) ’abrikozenjam‘ –> apricot jelly on top of it.

Bake the pie in the oven. 50 minutes on 175°C 10 minutes extra depending on how it looks/your oven. And maybe another 10 minutes with the oven door closed and the temperature turned off.

We, the dutch, eat this often together with ‘en kop varm mørk chocolade (cacao)’ and of course with flødeskum on top of the appeltaart’. For the icecream lovers, with (vanilla-)icecream the pie will still be eatable.

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With thanks to: http://appeltaarten.web-log.nl/ for the slightly modified recipe I made for Rianne’s Birthdayparty!

check for pictures:
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