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Tracey Jaquith · PoohBot Pictures

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The Inspiration

This is a slight merge between my 🇮🇪 Grammy’s Apple Pie recipe and the amazing 🇳🇱 Dutch Appeltart you’ll find all over the Netherlands. I’ve had it from Villa Zeezicht in two visits 25 years apart - and their’s is amazing!

This author’s blog was captured by the WayBack Machine (where I work ;-)

https://web.archive.org/web/20180225053159/http://www.sweetamandine.com/2010/09/it-sneaks-up.html

and will be the main focus of this merged recipe.

[ dutch appeltart version ]

For the dough

  • 4 cups flour
  • 1 ¼ cups sugar
  • 1 tsp. salt
  • 2 sticks + 2 Tbsps. cold butter, cut into small cubes
  • 2 eggs
  • 1 egg white, lightly beaten, for the glaze

For the filling

  • 3-4 pounds apples (8-10 medium apples); 1/2 Honeycrisp (sweet!); 1/2 Granny Smith (tart!)
  • 1 Tbsp. cinnamon
  • 1 Tbsp. nutmeg
  • 1 ½ cups sugar
  • entire small lemon

Dough - In the bowl of a large (14-cup) food processor:

  • combine the flour, sugar, and salt
  • pulse to blend
  • add the cubed butter, and process for about ten seconds, until the dough looks like a coarse meal
  • add the two eggs, and pulse to incorporate
  • split the dough into two lumps, each onto a sheet of plastic wrap, wrap tightly, and refrigerate for 1-2 hours

Filling

While the dough is chilling (or, during the last half an hour of that time, anyway):

  • butter and flour a 9-inch springform pan or pie form
  • peel, core, and quarter the apples
  • stir together the cinnamon, nutmeg and sugar in a small bowl
  • combine mix with apples
  • squeeze entire lemon over filling
  • toss/mix
  • preheat the oven to 350 degrees

Bake!

  • Press about 3/4 of the chilled dough into the bottom and up the sides of the prepared pan.
  • The thickness of the dough along the sides should be about a quarter of an inch or, as the chef explained, the thickness of half of your index finger, sliced vertically, from knuckle to nail.
  • Roll out the remaining dough for top crust (very thin is fine).
    • Use flour on roll and/or waxed paper as needed to keep together and peel off
  • Add apple filling
  • Add crust and pinch edges together
  • Use knife and slice a heart or leaf in the center to vent
  • Glaze with egg white
  • Bake at 350 for 90 minutes to 2 hours (observe darkness of crust), rotating half-way through

The Verdict

I wound up having some extra, so made a “cobbler” side dish. I added some aluminum foil to cover it, with vents, for the first hour. I also didn’t glaze the pie top (it was getting late) and it wound up fine.

It was Amazing - best pie I’ve ever made! 😍

So similar to the Dutch Appeltart craving I’ve had since my twenties and my first trip to Amsterdam. My twin and I were visiting my older brother who was spending a year in Amsterdam for his work. We spent one of my favorite weeks in Europe ever, a lazy deliciously warm and sunny summer week, having cafes, beers, and pie outside his canal-overlooking 3-story apartment, meeting his friends, enjoying the scene and people, and walking around the city. We topped that off with an amazing week visiting 🇫🇷 Paris and Versailles and Chateaux 🏰 all over the Loire Valley.

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tracey is a nonstop dance party. so you dont have to. dont ask me about containers. thanks for dropping by today. you look nice.