/
appeltaart-dutch-apple-pie.txt
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appeltaart-dutch-apple-pie.txt
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Dutch Apple Pie according to Guido
==================================
Crust
-----
* 250-300 gram flour (see footnote)
* 3 teaspoons baking powder
* 1 teaspoon salt
* 1 egg
* 175 gram butter
* 100 gram sugar
Filling
-------
* 1 kilogram (hard, sour) apples
* 50 gram sugar
* 100 gram raisins
* 1 teaspoon custard powder (see footnote)
* juice from half a lemon
* some walnuts (or almonds!)
* cinnamon
Equipment
---------
* spring form 26-28 cm diameter
Description
-----------
* Prep
o Preheat oven on 160 degrees Celsius (gas/electric)
or 175 degrees Celsius (convenction oven)
o Butter the form
o Beat the egg with a whisk or two forks
* Filling
o Wash raisins and apples
o Remove apple cores
o Cut apples in small pieces
o Mix cut apples, 50g sugar, raisins and custard powder in a bowl
o Add some chopped walnuts or almonds for better taste!
o Add the lemon juice
o Add cinnamon until the mixture is light brown
* Batter
o Melt the butter in a pot on low heat
o In a bowl, mix flour, baking powder, salt, 150g sugar, and beat egg
o Add the melted butter
o Mix (using hands) until you have a warm paste without white spots
o Use 2/3rd to cover bottom and walls of the form
* Build-up
o Dump the apple mixture unto the form
o Cover the top of the apple mixture with the rest of the batter
(small chunks or thin strips)
* Baking
o Bake for 75 minutes
o Let cool off in the form before removing the spring form's wall
(If you remove the wall too soon the pie may collapse,
but it will taste the same)
Footnotes:
- The original recipe had 300g self-raising flour, a European concept;
I'm substituting 250-300g flour, 3 tsp baking powder, 1 tsp salt.
- Substitute cornstarch equally for custard powder when it is
called for as an ingredient in recipes for cakes, desserts or
sauces. For instance, if the recipe calls for 2 tbsp. of custard
powder, use 2 tbsp. of cornstarch. Add vanilla extract to match the
flavor of custard powder. You can also substitute 2 tbsp. of flour for
1 tbsp. of custard powder as a thickening in sauces or puddings.