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One last note: I was convinced I had cut up too many apples (the amount below) and ended up with an underfilled pie. Please carry on, your blog is one of my favorite long-term relationships!! Keep in mind that health insurance is a type of benefit that a non-profit organization, private business or a government agency provides. Thank you for this recipe Deb, I hope to make it this weekend. I hope this is a good omen for the year to come, as my cooking wish list for 2018 could fill five calendars, and for you too: this is much, much easier than it looks. Result: it came out amazingly. Happy New year- and many thanks for your wonderful blog.. apple pie is a must have in the fall, and after our apple picking adventure this past weekend i couldn't wait to make apple pie with the apples that we picked at the orchard. Check out these amazing Smitten Kitchen Apple Pie Thank you for another home run Deb! Your blog is my on-line recipe “go to”–a true gift to us all. https://smittenkitchen.com/2018/10/even-more-perfect-apple-pie Love that you’re doing a Dutch recipe, as I am Dutch and lived in Holland for 20 odd years. Oh! Apple pie is indeed a very common cake here, it is served in almost every restaurant and at every birthday. The insured life may have a chronic condition requiring medical care for years to come. While you will pay a monthly or annual premium, you should expect that the amount of premium you are going to pay would be far less than the amount you would pay in case of illness. Preheat oven to 350 degrees F (175 degrees C). So, the coverage offered can help you get some relief as far as the burden of the expenses is concerned. Thank you! Sometimes she added a layer of amandelspeis (almond paste). Sep 23, 2016 - when i think of apple pie, the first thing that comes to my mind is classic apple pie with a double crust. Dear Deb, you made a perfect Dutch “appeltaart”!! This looks amazing! This is on my to-cook list for the upcoming weekend and I’m curious if the crust would work if–rather than cutting and patching the sides and bottom–I just use use your method for other pie crusts (i.e., gently fold in quarters, set in pan, drape gently, add lattice, trim excess). Ill foil the edge of the crust next time as well as it went a bit dark do to my too hot convection oven. I wonder if that Latvian could read the recipes since they are obviously in English. Don’t cut your slices too thin, they should be at least half an inch thick. Fortunately, around this time I remembered that one of my son’s good friend’s mom is Dutch and she was happy to set me on the right course: yes the lattice is shiny, the dough is sweet and more buttery tasting than its American counterpart, the end result looks more like a cake, and please remember to send all samples over. I didn’t have a sprimform pan but it was easy to remove it from the pan nevertheless. Dutch Apple Pie on smittenkitchen.com This site uses cookies to improve your experience and to help show ads that are more relevant to your interests. Your recipes are such a constant in my life that whenever I make something new people ask “Where did you get this recipe? I have to say thank you. And the smell when the appeltaart is in the oven, absolutely gorgeous… Here in the Netherlands, some real estate agents advise people who want to sell their house to bake an appeltaart when viewers come to see the house. He has raved about this for all the (20+) years I’ve known him. Was I supposed to chill the pie for a while before baking? Some patients may need the services of more than one. I’m looking forward to trying them with the chocolate tahini filling. Refrigerated. I lived in the US for a couple of years and I can tell you that I found very little Dutch-ness in the US version :). I That feeling won’t last long. But I may be wrong. I love the beautiful pictures and your commentary and clear instructions. Happy to see you back and it was lovely to meet you last weekend in Maplewood. With her second cookbook out, Deb Perelman, of the beloved Smitten Kitchen food blog, stopped by Sixth & I last month to speak about her new book and where she finds inspiration. Oooh oooh! As my mum cooked everything exactly the same way my grandmother did, pretty sure it’s even 3 generations. Thank you!! (He says – not true! Your site and recipes make me so happy and I look forward to checking your blog daily. Yum! Found you, the blog, the apple cake recipe, your irreverent and delightful sense of humor (so like my own!). I also love Deb for doing this recipe because it is not overly sweet, as lots of cupcake/frosting type of cakes in the US are. I believe the idea is to let the taste of the apples and the pastry shine. Thank you ! Also your cashew butter balls have done the rounds of Brisbane’s Christmas gatherings. I have just made it following this recipe and it is to die for, so like the appeltart I buy in Holland and to be honest better than some in the supermarkets there, love this recipe. The only weird thing was that even though I cooked my pie for about 10-15 minutes longer than the recipe calls for (covered it at some point, so the top wouldn’t burn), but the apples didn’t cook down much at all. We still are at odds, as it turns out, as I was unable to keep the dough in one piece and it sort of had to be … sculpted, piece by piece. I made this pie yesterday and it looks juste like the one on the picture. Thank you for your effort to put Dutch apple pie on the world wide web. I had never even heard of a “Dutch Baby” until I bought my copy of the Smitten Kitchen cookbook last fall. Don’t ever stop blogging! We use a traditional butter crust to line the pie plate, fill with apples like you would for classic Apple Pie , … Thanks Rhonda. Use the rocks to keep the fruit and vegetables weighted down below the liquid line. With cream in dutch is – “met slagroom”. No, no, no, no. Simply the best ♥. I’ve missed you — your recipes and your quirky humor. I have passed you on to many friends and in fact received a gift of chocolate shortbread biscuits aka Smitten Kitchen which were very, very gratefully received. This is necessary to help the filling set. Oh man, I have been waiting for this since you mentioned it on the book tour!! Maybe it’s a regional thing (you’d be surprised how many regional differences there are in this small country, haha). My (American) husband lived in Holland for a few years, as a kid. It’s used in sweets (such as speculaas, cookies made with a mixture of spices resembling gingerbread) and in savory cooking (like red cabbage cooked with apple). Welcome to my Kitchen Corner on the Internet! I do love how many fellow Dutchies are reading your blog though :), Ahh, I think Dutch here seems to stem from Deutsch (German) like for example Pennsylvania Dutch and not the Dutch people from the Netherlands. As far as the concept goes, the insurer knows that one person may suffer from huge unexpected health care expenses while the other person may incur no expenses at all. Should I have cut them smaller? It is thw same in Germany! Yes, please – blog on! Dutch Apple Pie is essentially a crumb topped apple pie. Especially as it’s filled with so… much… apple!!! It’s awesome to see something so quintessentially Dutch in an American blog, and I love to see my food culture through someone else’s eyes. Becki Melvie Smitten Kitchen s Apple Slab Pie, 7. smitten kitchen deepest dish apple pie, The top 20 Ideas About Bbq Pork Loin Roast, 9. smitten kitchen deepest dish apple pie, 11. The lattice did crack in a couple spots so I’m not sure if I should of worked faster with the dough or was too thin. May 17, 2020 - Explore desensi's board "Smitten Kitchen", followed by 867 people on Pinterest. On a well-floured counter, roll the first third to a circle the diameter your pan and fit it into the bottom. ); your Decadent Hot Chocolate mix as gifts for the various administrative assistants who have helped me out this year; your Double Chocolate Banana Bread, because I like having “healthy” cake in the freezer at all times; and I have plans to top off my Jewish Christmas of chinese food and a movie with your Potato Chip Cookies. When I see what passes as apple pie filling in most American supermarkets, it is brown with a lot of cinnamon. Even though I didn’t get to see you in Denver, I do want to tell you that I for one am extremely glad you aren’t going to let the death of blogging get you down. Where we would have them to cook with over the winter months. I was hoping to make the same correction! I’d like to apologise on behalf of people who have been giving you grief about not blogging. Also I used Granny Smith apples, which tasted very dry. So good!!! Ankersche Apfeltorte is made in a taller springform or vertical-sided Corningware dish (about 4″ high). And, as much as I like to research anything (recipes are high on the list) this never went farther than “oh, raisins, cool” and that was that. I hope to try this soon! And you even don’t have to share, the “homely smell” of the cinnamon and warm apples should be enough…, Hi! Creative blogs will always stand the test of time, I think. Would dates work in this pie rather than raisins? One more quick question: We like our apple pie served warm. And it’s almost always served with whipped cream. Exactly how it that for range? I am anxious to make your recipe! And, for authenticity: there are as many versions of appeltaart as there are Dutch grandmothers, so please add your favorite ingredients to it. * One of the most frequently asked questions in the Q&A portion of most book tour stops has been “so, what’s next?” “A nap,” I usually joke, or “Well, I’ve been super busy lately so I’m looking forward to something I called Sloth January and it involves a lot of yoga pants but very little yoga.” But I know that this is when you’re supposed to announce your product line or plans for food world domination (“perhaps, if it could be scheduled between 4 and 5 on Thursdays” is an answer I gave in an interview a few weeks ago, and probably all the reason you need to never interview me) and the honest truth is so much less headline-grabbing: I’d like to get back to blogging [cough: self-publishing] right here, for as long as right here will have me. 2. smitten kitchen deepest dish apple pie; 3. apple pie; 4. dutch apple pie – smitten kitchen; 5. I don’t have it but I will look it up. Love the blog, and I always will. Well, still here for the long haul, yours anyway ;) You’re a weekly check-in and a springboard for recipes in my small town mountain kitchen. Looks delicious. That may not have been how it was made in the old old days, but in the last 3 decades I haven’t eaten a Dutch apple pie without it in the crust. Dec 19, 2018 - Dutch Gevulde Speculaas is a speculaas spice cookie filled with almond paste. Or just leave the raisins out, that’s often done in the Netherlands as well. Therefore, they offer extra health insurance to the vulnerable groups like people with disabilities and seniors. Sorry I should have clarified more but I meant just making the crust in advance maybe by a day or two. I’ll be prepared to cut and paste this dough and save draping for other purposes. And to mix things up even more I will also skip the filling recipe given and instead use the filling in your “even more perfect apple pie” (10/18/18). #dutchfood #dutchrecipe #speculaas #almondpaste. Alexandra (Veggin' Out in the Kitchen) September 3, 2011 at 8:29 am Mmmmm!! Or keep it in the spring-form and rewarm it in there? Or nothing. And thank you thank you thank you Deb- after 5 years of living here I haven’t been able to exactly identify why American apple pie just isn’t the same- but I’m grateful to have a reliable recipe to replace the trusted ‘Koopmans’ boxes. I have a daughter married to a dutchman, they introduced me to appeltart I love it! Where do you put the almond paste? But I had just gone apple picking when I made this and used whatever we had, probably 6 or 7 types. I found it because you kindly list all the things you made this time of year… how many years ago! in baking they have to put ‘(room)boter’ in the title of all the recipes. Optional to top it with apricot jam. Never stop blogging! Hi! Assemble crust: Coat a 9- to 9 1/2-inch (24 cm) diameter springform pan lightly with butter or nonstick cooking spray. I am baking your spaghetti pie AND your confetti cake for a holiday party tomorrow! In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Eleven years ago: Pecan Squares and Boozy Baked French Toast, And for the other side of the world: I also didn’t really need quite that much dough. A mixture of something that mushes down and those that don’t? Do you think graham cracker crumbs would work rather than panko crumbs to absorb the juices so the bottom crust does not get soggy? @Dawn Any kind will do, really, but preferably something firm that won’t mush down (too juicy = soggy bottom; too mealy = blegh) and has some tartness to it. Deb- what everyone else said (minus the whip cream thing; don’t speak a word of Dutch or German). My wife always talks about it and I think it would be great if I tried to make it for her. Fantastic. As a result, the person is unable to get the care he needs to recover. Just please, promise me one thing? My dad actually hates the stuff (weird! butter. So it seems some people never had a real ripe peach so they dont know how a peach should taste. The Dutch would eat it “met slagroom.”. Hi there. I think it’s accurate to say that *everyone* blogging is no longer a thing, but I’d prefer to see it as refinement by fire – the ones left are the ones who actually use blogging to connect with their community, and do it well. Feb 13, 2018 - Before I abandoned you (online) to spend time with you (in person) the better part of the last two months, leading to premature but rightly deserved obituaries* Ok, I am SO PROUD of how this came out–upstanding in its springform pan, latticed, with cinnamon-flecked apple slices peeking through. From morning meal, to lunch, dinner, treat as well as treat alternatives, we have actually searched Pinterest and the best food blog sites to bring you Smitten Kitchen Apple Pie This easy to make and delicious apple pie recipe has a flakey butter crust and tender apple filling that’s bursting with flavor and perfectly sweet! Both times I had lots of liquid that poured out upon cutting. Indeed: we bake our apple pies with a little breadcrumbs, and the pie is assembled from raw apples. Life may have a chronic illness costs a lot going on here flavor-wise which. Enough ” – food world domination not needed and cut it into the Dutch of. 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So PROUD of how this came out–upstanding in its springform pan, latticed, with cinnamon-flecked slices. Holland when referring to the Netherlands as well as it went a bit after a try ; if you re... Have breadcrumbs so I thought I ’ m curious if your came across the answer in your.! The best ) Raina, +1 for the next time umami can show up my. Non-Profit organization, private business or a government agency provides ready and the ones you love a Merry from. On an early go — but this time of year… how many years ago be ready and filling.

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