Thursday, December 20, 2007
Dutch apple pie...
Okay...for many years, I have boasted over my grandma's homemade apple pie recipe. And I'll still stand by it.
However, I think the time has come for me to pave the way for the new Queen of Pies. To welcome the new ruler of that supreme dessert.
That's right, folks, there's a new tart in town, and she's absolutely divine.
There are a few places in Amsterdam that feature the best of the best traditional Dutch apple pies...tall with a sweet crumbley crust, with apples that are perfectly straddle the border between Sweetsville and Sour Town. Winkel, a small cafe conveniently next to the Noordemarkt (near our huis), has decidedly been our favorite. We've been known to consume said pies on more than a few occasions, meeting friends from all over Amsterdam who will come our way just to get a slice.
And as good fortune has turned, I have a new Dutch friend who has the inside track to these delicious pies. She offered a small group of us a hands-on lesson in making The Pie...with ample taste-tests included, of course. :)
Donna, the Pie Goddess, is in the second picture. Her humble pupils joined her in the last picture. L to R: Christina, me, Aurelie, Donna, Jenn (the host), and Carly.
What a fun night. What a great pie.
For those of you interested in trying, here's the recipe:
600 gr zelfrijzend bakmeel (this is "self-rising flour")
350 gr real butter this has to be at room temp - and has to be a mix of salted (275 gr) and unsalted (75 gr) butter
250 gr brown sugar (if you like it sweet go for 300 gr)
about 8 big apples (Goudreinet or Braeburn) also add 2 softer apples.
Little glass of Calvados (not essential, but very yummy)
Now if you like other ingredients, like nuts and raisins, add them to you apple mixture.
Don't like raisins, but would like to try something else, try dried apricots.
As with any recipe. You like it sweeter, add more sugar.
You like it less sweet, use less sugar ;-)
But please don't use a margarine or any other low fat butter. Just use the real stuff.
Mix butter and sugar together until soft.
Add eggs (safe some egg to brush on top of cake)
Sift the flower twice (separately) then add to butter and sugar mixture.
Then mix together and let it rest.
Peel your apples and mix with a scoop of sugar and a little bit of Calvados.
Add the zest of 1 lemon and 1 orange.
In a pan add a little butter and heat up your apples (and raisins etc.). The softer apples will start falling apart.
Heat the apples only for a short 2 or 3 minutes.
Meanwhile. Butter your cake dish and cover the bottom with baking paper.
Then line the entire dish with your cake mixture. Safe plenty for the top.
Fill with the apple mixture.
Cover the cake with the rest of the mixture, make strips and align as followed #
If you want you can add some brown sugar on the strips.
You should still have some of the mixture left.
Make different shapes of fruits or just apples and bake these separately.
You will end up with some nice butter cookies that you can use to decorate your cake.