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Pamela Rice Hahn
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This recipe is reprinted in the format in which it appeared
on a sports day thread in the FReeper Canteen:
Authentic Dutch Apple Pie
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Today's column was written by a guest columnist, my
fine-forearms friend from Holland,
Dolf J.
Veenvliet (picture of him at that link).
As you can see from the picture on the left, in addition to
being an artist extraordinaire, Dolf is also an artistic baker. |
As further introduction to our "chef," allow me to digress
for just a bit. Dolf does some fascinating computer art and is
an inventor, too. Some of you may recall his
Alienhelpdesk Eggshaker and
Militant Tennis Ball.
Now without further ado, let's let Dolf explain how you can
literally "throw a little something together" and please your
favorite sports fan by making him or her an authentic Dutch
Apple Pie:
Ingredients:
Flour
Sugar
Butter
Salt
1 egg
2 lemons
5 apples
Dried raisins (200 grams)
Vanilla
Freshly ground black pepper (Mac’s own addition)
Cinnamon
Cream
Biscuits
Get started.
Take the dried raisins and put them in a mug/large glass of hot
(not boiling) water. This’ll make them nice and soft again.
They’ll be done by the time you need to add them.
On your kitchen counter, start pouring flour until you have a
pyramid shape with a base of approximately 8 inches.
Now on the edge of this mound, start pouring sugar until the
sugar mound appears to be a little over half the size of the
flour mound.
Add a pinch of salt, some pure vanilla or vanilla sugar, and a
pinch of black pepper. Mix your egg and add half to the dough.
Before continuing with the instructions,
let's pause for this important announcement:
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Rasp 1.5 lemon skins and add as well. (In other words, you want
the lemon zest -- the yellow part only -- from 1 1/2 lemons.)
Add 100 grams (approximately, or 6-7 tablespoons) of butter
to the mound, which is now a nicely messy thing.
Mix it all together with dry cool hands until it becomes neither too
sticky nor too dry to stick together. If it’s too dry, add a little
extra butter; if it’s too sticky, add some flour.
Preheat your oven to (well normally this works) three quarters of
its maximum heat. (That'd be 375°F if the highest temp. is 500.)
Sprinkle some flour on your now once-again empty and clean counter,
and roll out the dough to a nice and thin pancake shape.
If you have backing paper you don’t need to, but otherwise butter
your pie shape form thingy. (It looks to me like Dolf used about
a 9" springform pan.)
Make a neat bottom & side walls in the shape with two thirds of your
dough.
Now take your biscuits. If you’re using cookies you want the cheap
neutral Maria biscuit type things. But preferred is something more
akin to toast. We call them beschuiten in Dutch. If you don’t know
that and don’t want to use cookies, you can toast bread (not too
hot) then toast it again so it’s completely dry but not burnt.
Take the “biscuits” and crumble them in the empty pie shell until
you have a neat thin layer all over the bottom.
Now we come to the apples. You want firm apples, not like golden
delicious. I rather like Gala because they are rather sweet but you
can use others as well.
Slice your apples nice and thin.
Now drain your raisins.
Create a layer of apple slices; throw on some raisins... sprinkle
with sugar and cinnamon. And keep making layers until you reached
the top of your pie.
Now take the last of your dough… flatten it and slice it into
strips. Crisscross the strips over the pie.
Final touch: If all is well, you still have half a stirred egg
somewhere. Use a brush and spread it out over the top of the pie.
Actually I don’t have a brush, so I use my fingers.
Put it in the preheated oven and ehm… I’d say 40 to 45 minutes later
it’s perfect… but just check and see the color. It should be a nice
dark brown.
Let it cool for 5 minutes… whip up some whipped cream (with a little
sugar) and serve whilst still warm… yummy
Dutch apple pie my way ;)
Dolf
J. Veenvliet
###
Article,
recipe, and pie photo:
Copyright © 2003-2004
Dolf
J. Veenvliet and
CookingWithPam.com
All Rights Reserved. Used by permission.
For reprint permission or for other writing assignments, contact
the author.
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Unless otherwise noted:
Content, Site Design, Photographs, and Images
Copyright © 2003-2005 Pamela
Rice Hahn All Rights Reserved |
