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:

Hollandse Appeltaart.

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)
2 eggs
about 8 big apples (Goudreinet or Braeburn) also add 2 softer apples.
1 lemon
1 orange
Little glass of Calvados (not essential, but very yummy)
cinnamon

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.

23 comments:

Anonymous said...

Lynn,

How great of Donna to learn you to make apple pie, You better be sure you have one ready the next time I am over at your place

I didnt knew you know Donna she is a great Lady. When you see her please give her my regards.

Love Laura

Anonymous said...

Hi there

Just wondering why the butter has to be a mix of salted and unsalted?

Cheers

Anonymous said...

I am just home from Amsterdam and am so happy to have a recipe to replicate Winkel's apple pie/cake, but at what temperature and for how long should it baked?
Thanks,
Judy

Sue Martinsen said...

Bless you for posting this recipe! We have been looking for it since we went to Winkle 2 1/2 years ago. We tired many a variations but none fit the bill!

Burger said...

Hi,
Just been to Winkel and hunting on line for a recipe to replicate the deliciousness at home! Thanks so much for this.
What kind of pie dish is best to use and as per the other comment, how long did you cook the pie for?
Thanks!

Sean said...

Hi Lynn,

You are a saint for sharing this with us! Like you I used to think I made the best apple pie in the world. That was untill daily trips to Winkel while in Amsterdam last month. That is the best in the world, ever!

Can you share baking time and temperature and any pointers for how to get the best results while baking? I want to try it for a family party this week :)

-Sean

Mavis said...

Hi there,

We just got back from a two months
holiday around Europe and one of our stops in Amsterdam, and of course we had to go to Winkels and try their "to die for" apple tart.
Of course it was great to find your
version - however,the Winkel version seemed more of a cake than a pie - is that so? Yours too came
out more a pie that a cake. So
am a bit confused. Its still great
though. thanks heaps.

mavis

Restaurants Torremolinos said...

I myself love apple pie very much and in our restaurant in Torremolinos we prepare a very similar apple pie. The only thing we do not use eggs, eggs normally would result in hard dough..

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Anonymous said...

Hi :)
What size of springform pan did you use?

Anonymous said...

I have been making a version of this recipe for years! Some tips:

Bake temp is 400F
I use a 9" sprongform pan, make sure to butter and flour the pan or it will stick badly. I like to mush up some apples after cooking on a stovetop to get more of the gooey-ness of a traditional apple pie.

Pre-baking crust for 10 minutes is a must. Otherwise you end up with raw dough inside the pie.