What exactly is Dutch Apple Pie? For one, it is not from the Netherlands, whatever the name might indicate! It's an old fashioned apple pie recipe originating from the Pennsylvania Dutch, whom are also not from the Netherlands but originally came from Germany. A German, when asked, would call him or herself Deutch, which sounds a lot like Dutch, hence the mistake!
To see the difference between the two recipes, go ahead and make them both. Which one will you like the best... let me know!
Dutch Apple Pie
Place sliced apples in a 9 inch unbaked pie shell. Mix and sprinkle over apples:
1/2 cup of sugar
1/2 tsp of cinnamon
1/8 tsp of cloves
The crumb crust consists of:
1/2 cup of sugar
3/4 cup of flour
1 stick of butter
Cut ingredients into one stick of butter. Sprinkle over top of pie. Bake at 400 degrees for 40-45 minutes. If it gets too brown, cover lightly with foil.
This Dutch Apple Pie recipe is served at Goodwill Pennsylvania Dutch dinner every fall.
recipe from www.Cooks.com
Dutch Apple Pie - Appeltaart
225 grams (little over a cup) of cold butter or margarine (a little extra to grease the mold)
300 grams (10 oz) of flour (a little extra to dust the work surface)
150 grams (5 oz) of white cane sugar
5 apples (Golden Delicious)
2 tbs of currants
2 tbs of raisins
2 tbs of very fine white sugar (powdered sugar)
2 egg yolks
1 tbs of milk
1 tbs of lemon juice
1/2 tsp of cinnamon
pinch of salt
Preheat the oven at 175 C / 345 F. Peel the apples and cut into thin slices. In a bowl; mix the lemon juice, currants, raisins, powdered sugar and cinnamon. In a separate bowl, cut up the butter. Sift the flour in a large mixing bowl and add a pinch of salt, the cut butter, the cane sugar and 1 1/2 egg yolks. Knead the mixture with cold hands. The butter in the dough should not melt, or the dough get sticky; refrigerate if needed.
Sprinkle flour on a cleaned countertop and roll out the dough lightly until about 1/2 cm or 1/4 inch thickness is reached. With 2/3rds of the dough pancake layer the bottom and sides of the hoop pie dish (the side / hoop comes off of the bottom plate). Knead and roll the other 1/3rd again and cut 10 long strips. Scoop the apple filling into the pie dish and spread out evenly. Braid the dough strips on top of the apple filling and brush a 1/2 egg yolk and milk mixture on the dough braids for a shiny crust.
Bake the pie for about 45 minutes in the middle of the oven at 175 C / 345 F.
recipe from www.gironet.nl/home/bbaelde/taartap2.html
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