Fall Apples – Dutch Apple Pie

Apples. Apples. Apples. I grew up on Red Delicious Apples – tucked in my lunch box, as a snack – year around – they were ubiquitous and comforting. When I moved to the Pacific Northwest after college, I learned that there are a multitude of apple varieties. Some are ideal for cooking, others for picking and making cider or applesauce – and still more for enjoying the crisp bites. Apples became the flavor of fall, symbolizing the changing of the seasons and the welcoming of the Jewish New Year. During the coming days, Jews will dip apples into honey – tasting the fruits of the fall harvest along with the sweetness of the honey and we’ll wish each other a sweet new year and offer thanks for making it to this special season – a season of new beginnings.

Apple cakes and spice cakes are traditional desserts during the holiday season.  The round cakes symbolize the circle of life – beginning and endings meshing into a beautiful whole.

Many years ago, our friend, Annette Rosen served the most remarkable Dutch Appeltaart. It was the most delicious apple cake I had ever tasted. The crust was shortbread-like and housed apples that were small al dente chunks delicately laced with cinnamon. My husband and I were mesmerized and wanted to eat the entire cake to take-in the flavors. Later I described the cake to my mother and she sent me a recipe from her friend Erna.  It’s an English translation of a Dutch appel cake recipe.

While this isn’t the simplest dessert you will ever make – it is divine and worth the effort. For additional flavor I add raisins soaked in Brandy or  Cognac along with a dash of fresh nutmeg to the cinnamon sugar mixture. Enjoy with family and friends.

Erna’s Dutch Appel Cake (Appeltaart)

Ingredients

Dough

* 2 cups self-rising flour (250g)

* 1 cup butter or margarine (150g)

* 3/4 cup fine-grained sugar (100g)

* 1 teaspoon vanilla extract

* 1 egg

* 1 pinch salt

Filling

* 3/4-cup raisins (100g)

* 2 tablespoons of brandy or cognac

* 2 1/4 – 3 lbs apples (1kg) (Granny Smith or other tart cooking apples)

* 1/4 cup granulated sugar (40g) (depending on how tart/sweet you like your apples)

* 3 teaspoons cinnamon (or more to taste)

* Dash of fresh nutmeg

* 2 1/2 teaspoons lemon juice (or more to taste)

Finish

* 1 tablespoon beaten egg (reserved from Dough) (or milk/water)

* 3 tablespoons semolina (to absorb the juices) (or substitute flour)

Directions

1. In a small bowl, steep the raisins in the brandy (or put on high in the microwave for 2 minutes and allow to cool). Preheat the oven to 175°C / 350°F. Butter a 9-inch round springform cake pan, or spray it with a non-stick spray.

2. For the dough: In a medium bowl, mix the flour and salt. Cut the butter or margarine into small cubes and mix into the flour mixture. Add the sugar.

Beat the egg (reserving 1 tablespoon to brush the lattice top) and add to the flour mixture along with the vanilla. Knead gently into a smooth round ball. Chill while you prepare the filling.

3. For the filling: Peel the apples and cut them in cubes (allow the sizes to vary). In a (large) bowl, combine apple, raisins, sugar, cinnamon, nutmeg (if using), the lemon juice and half of the semolina. Mix well and allow the flavors to blend, stirring occasionally.        

4. Assemble: Line the springform pan (bottom and sides) with about 3/4 of the dough – the layer does not need to be thick or uniform. Cover the bottom with the remaining semolina. Using a slotted spoon, add the apple mixture (try to leave the juices out) and press down to compress lightly.

Use the rest of the dough to make the lattice topping. You’ll need about 5 strips. On a lightly floured surface, roll the remaining dough into long snakes or ropes (approx 1/4 inch (1/2 cm) thick). Arrange three strips one way and two the other way, press to fix it to the sides, and then fold the dough back in towards the pie. The lattice strips should not hang over the springform pan, otherwise it will stick.

If necessary, use (some of) the remaining dough to make the edges a bit higher.

Brush the lattice top and exposed dough with either the reserved whisked egg or 1 tablespoon of milk or water.

Bake the pie at 175°C / 350°F, just below the middle of your oven, for about 45 minutes – until dough is golden brown. Allow to cool in the springform pan. Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze.

To our friends and family celebrating the Jewish New Year, Rosh Hashanah, we send our very best wishes for a Shanah Tovah um’tukah - for a year filled with great joy, good health and lasting peace.

Enjoy the appeltaart! It will become your signature dessert.

Photo credit: APPLES © Budda | Dreamstime.com