Saturday, September 30, 2006

When life hands you apples

you make 'APPELTAART!!!'

Photo: Applepie close-up

Loesje is a famous dutch organisation that puts copies of these sayings all over holland, they post them, stick them on everything, whatever. This one was out a couple of years ago, and still makes me smile. It kind of says: Memo: Don't touch the applepie... Hurrah, applepie!!!

Apples say autumn and since the first leaves have already fallen and a couple of days ago a large oakthingy fell out of a tree unto my car i realised it really was the end of summer. So applepie it is.


300 gr. Selfraising flour
150 gr. caster sugar
pinch of salt
teaspoon vanilla
1 cup butter
1 egg, beaten
about 6 apples
tablespoon or so sugar
handfull of raisins
heaped teaspoon of cinnamon, or more if you prefer
Tbsp breadcrumbs

Oven: 175 Celcius

Peel apples, slice them 1/2 inch thick, and put them in a bowl with the sugar, raisins and cinnamon. Stir to combine, set aside. In a large bowl, sift selfraising flour, sugar, salt. Add Butter, and, using two knifes, cut the butter in small cubes through the flour mixture. Add vanilla and 2/3 of the egg. Run your hands under cold water so they are really cold, don't dry them, and work the butter in the flour till you have a smooth dough ball. Cover bowl with clingfilm and leave to rest in fridge for like half an hour. Meanwhile, prepare your bakingtin. I use one called 'springvorm', the kind of thing that has that removable bottom. Butter it generously, you don't want your pie to get stuck. You can, if you like, line the bottom of the tin with bakingparchment.
Get the dough out. Now is also a good time to heat up your oven.
Devide the dough in 3. Use 2/3 rd of the dough to make a bottom and a side for the pie. Make it pretty thin, but firm enough to hold the appels. You don't want any holes in the bottom or sides. Pour over the breadcrumbs, to sort of coat the bottom and sides from the inside so that the apples won't make it soggy.
Pour in apple mixture. Kind of flatten it, so it all fits cosy.
With leftover 1/3 rd of the dough, roll 10 streched rolls of dough, which you will use to make the top of the pie. You assemble 5 lines horizontally, and crosswise, the other 5.
Use leftover egg to brush top with.
Bake for like 1 hour and 15 minutes or so, or untill nicely browned on top.
In Holland it is served with coffee and whipped cream.


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