Mar 18, 2009

Chocolate Apple Pie

A few months ago I noticed a photo named ‘Dutch apple tart’ on foodgawker. It was a really pretty photo but that aside, it wasn’t the photo that caught my eye. I was genuinely surprised about the word ‘Dutch‘ in the title. Why? Well, it was simply an apple crumble. Tasty (and pretty) as they are, they’re definitely not a Dutch apple pie. Not even close.


I asked the baker/poster about it, and she mentioned something about having combined several different recipes. It still didn’t explain the name “Dutch apple tart’ to me. I was intrigued. And I still am. Especially because I’ve seen it all over—anywhere from Dutch apple tart and Dutch meatballs to Dutch split pea soup. It confuses me as much as it intrigues me. Is it a trend or something, to name a dish/recipe Dutch?

Now this isn’t a real authentic Appeltaart (as we call it here) either, not like the ones my grandmother and mom used to make. It’s an Appeltaart with a Kayotic twist. As always; my cakes/cookies are not overly sweet, so feel free to up the sugar a nudge!

Ingredients:

Dough:

1 1/2 cup flour
3 tbsp cocoa powder
4.5 oz butter (125gr)
5 tbsp granulated sugar
1/2 tsp vanilla extract
1 tbsp cold water
2 eggs

Apple stuffing:

7 medium apples (about 27oz – 750gr)
1 oz butter (25gr)
1 tsp cinnamon
2 oz dark chocolate (50gr)
sugar



Directions:

I’ve always wondered what a cake would taste like if I’d use my home-made butter for it. Have to give it a try sometime soon.

Let 4 oz butter come to room-temperature. Or melt it a little in the microwave.

Run 1 1/2 cup flour and 3 tbsp cocoa through a sieve.

Give it a good stir. I so love these shots; the dark-brown cocoa against the white flour. It just looks so pretty. I’m a freak, aren’t I?

Feel free to do this old school, but I’m giving my dough a little head-start by using my food processor. Combine the butter and flour/cocoa mix, blitz until you end up with crumbles.

Add 5 tbsp granulated sugar and two eggs to the crumbles. Feel free to up the sugar a little, I won’t judge you, only the scale will (I’m good at taking all the fun out of a pie:)

Also add 1/2 tsp vanilla extract and 1 tbsp really cold water.

Blitz or knead until the dough forms into a ball.

When using a food processor, it’s a smart thing to knead the dough after you take it out of the bowl. Add flour when it’s too muddy and add a little water when it’s too dry. Knead until it’s a supple dough.

I’ve bought a new (8 inch) spring-form cake pan that’s non-stick, so no need for me to butter it. If you don’t have one of those brand new, nifty and cute spring-form cake pans, butter it! Use baking paper to line it, if you must.

Use a dough pin (or empty bottle, be creative!) and roll the dough into a circle. Transfer the dough to the pan, carefully fold it in and trim the edges.

 Wrap the leftover dough in plastic wrap and refrigerate the pie crust and dough for 30 minutes.

Preheat your oven to 350F (175C).

I love these sweet and sour apples. The kiddo is addicted to them. Peel the apples and dice or slice them. Whatever rocks your boat.

Melt 1 oz butter and add 1/2 of the diced appled parts and 1 to 1 1/2 tsp cinnamon. Now you could add some sugar to this if you like. I never do; the apples are sweet enough for me as is and we’ll add some chocolate as well. Simmer the apples, over low heat, until they’re soft and mushy.

Leave the other half of the apples intact. They’ll create a difference in structures making the filling a little more interesting to eat. Break 2 oz of dark (or milk) chocolate in pieces as well.

As soon as the apples start to soften—I like them really mushy—add your chocolate and crispy apple pieces. Turn off the heat and gently stir until the chocolate melts and all the apples are coated with chocolate. Let the apple & chocolate mixture cool off a bit.

Remove the pie crust and dough from the fridge, and use a fork to pierce the dough a few times. Pour the chocolate apples into the pie crust. Exposure is not easy with these dark objects, whew *wipes forehead*

Use a fork to level the apples a little, no need to be fussy about it, though. Push the sides of the dough down with your finger (or a spoon) until it almost touches the filling.

Roll out the dough. A real Dutch apple pie would have a cross pattern of dough strips all over it. With the apples underneath peeking out here and there, you know? I’m not taking that route. Nuh uh.

Grab yourself a few cookie cutters—unless you’re really creative and can make pretty things free-style. Then you’re my hero and I worship the very ground you walk upon.

My little man wanted stars on the cake, and if my little man wants stars, stars it shall be.

Randomly place the cookies on top of the cake. Don’t layer them too much, though.

Because I didn’t want to look like a total pushover who melts in the face of her kiddo batting his long, dark eye lashes (sigh), I decided to be rebellious and place a moon in the center of the cake. That’ll teach him!

You can brush the cookies with a beaten egg, but I never do. Not sure why. Sprinkle a little sugar on top of the cake and pop it in the oven. Bake for 35 to 40 minutes at 350F (175C), until the dough is crispy.

Let the pie cool off. Sprinkle a little confectioners sugar on top and either serve the pie with whipped cream (the Dutch way) or vanilla ice cream (the American way).

Kay’s Recipe Card

Click here for printable size.

Chocolate Apple Pie
Ingredients
    Dough:

    1 1/2 cup flour
    3 tbsp cocoa powder
    4.5 oz butter (125gr)
    5 tbsp granulated sugar
    1/2 tsp vanilla extract
    1 tbsp cold water
    2 eggs

    Apple stuffing:

    7 medium apples (about 27oz – 750gr)
    1 oz butter (25gr)
    1 tsp cinnamon
    2 oz dark chocolate (50gr)
    sugar
Directions
    Let 4 oz butter come to room-temperature. Run 1 1/2 cup flour and 3 tbsp cocoa through a sieve. Combine the butter and flour/cocoa mix, blitz until you end up with crumbles. Add 5 tbsp granulated sugar and two eggs to the crumbles. add 1/2 tsp vanilla extract and 1 tbsp really cold water and blitz or knead until the dough forms into a ball.

    Line an 8″ spring-form cake pan or use a non-stick pan. Use a dough pin (or empty bottle) and roll the dough into a circle. Transfer the dough to the pan, carefully fold it in and trim the edges. Wrap the leftover dough in plastic wrap and refrigerate the pie crust and dough for 30 minutes.

    Peel and dice your apples. Melt 1 oz butter and add 1/2 the diced appled parts and 1 to 1 1/2 tsp cinnamon. Now you could add some sugar to this if you like. Simmer the apples, over low heat, until they’re soft and mushy. Leave the other half of the apples intact. They’ll create a difference in structures making the filling a little more interesting to eat.

    Break 2 oz of dark (or milk) chocolate in pieces. As soon as the apples start to soften you add your chocolate and crispy apple pieces. Turn off the heat and gently stir until the chocolate melts and all the apples are coated with chocolate. Let the apple & chocolate mixture cool off a bit. Remove the pie crust and dough from the fridge, and use a fork to pierce the dough a few times. Pour the chocolate apples into the pie crust.

    Roll out the dough you stored in the fridge, grab a few fun-shaped cookie cutters and make cookies. Randomly place the cookies on top of the cake. Don’t layer them too much, though. You can brush the cookies with a beaten egg. Sprinkle a little sugar on top of the cake and pop it in the oven. Bake for 35 to 40 minutes at 350F (175C), until the dough is crispy.

    Let the pie cool off. Sprinkle a little confectioners sugar on top and either serve the pie with whipped cream (the Dutch way) or vanilla ice cream (the American way).
Meal type: sweet stuff
Servings: 6
Copyright: © kayotickitchen.com

    © kayotic.com
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    59 Comments »

    1. 1

      MMMMMMMMM….I love it!! These are 2 of my favourite ingredients truly well combined together!!! yum Yum , indeed!! Thanks!!

      Sophie on Mar 22, 2009 @ 12:59 pm Reply
    2. 2

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      vincent on Mar 22, 2009 @ 1:47 pm Reply
    3. 3

      Wat een leuk idee om koek-vormpjes te gebruiken voor de bovenkant! Het is echt mijn eeuwige frustratie om die stroken deeg netjes gekruist te krijgen :P.

      Ik ga deze variatie zeker binnenkort proberen!

      Kate on Mar 22, 2009 @ 10:17 pm Reply
    4. 4

      Looks delicious. I just started dating a guy who has a sweet tooth (this is perfect for me since I love to bake!). I’ll be adding this recipe to my “to do” list.

      I made the parm. chicken recipe from PW last night. It was a huge it in our house!

      I live in Lancaster Pennsylvania (home of the Amish / PA Dutch). I agree with some of the above comments – in some cases, the “Dutch” label is definitely referencing Pennsylvania Dutch cooking.

      Keep up the good work!

      Sarah on Mar 24, 2009 @ 3:22 am Reply
    5. 5

      I just found your website on FoodGawker, and am so glad I did! Gorgeous photograhy. I’m going to try a sugar-free version of your claufotis. Thanks for sharing your recipes and funny stories with the world!

      Lauren B on Apr 4, 2009 @ 7:57 pm Reply
    6. 6

      This is really interesting. I’ve never seen chocolate and apples combined before.

      I’m not sure where the blogger whose recipe you found is located, but I know a lot of traditional American recipes will have names like “Dutch x” or “Dutch y.” In many (but not all) cases the “Dutch” is really German, and probably dates back to the 1700s – 1800s era when a lot of Germans were moving to Pennsylvania. They developed a reputation (deservedly so) as fantastic bakers and so someone who wanted to give her recipe a little more cachet might have tried to pass it off as German. The “Dutch” comes from a corruption of Deutsche.

      Fearless Kitchen on Apr 9, 2009 @ 7:01 pm Reply
    7. 7

      Fearless Kitchen, that’s what I initially thought as well, but upon googling it I found it that the German (Deutsche) part doesn’t apply to the Dutch apple pies. They genuinely mean Dutch, as in the Netherlands. If I have to believe Wikipedia the name comes from a Dutch painting featuring such a pie.

      Kay on Apr 9, 2009 @ 7:30 pm Reply
    8. 8

      What a great idea! I don’t know why anyone didn’t though of it sooner, but I’m glad you did :)

      justine on Apr 10, 2009 @ 1:03 am Reply
    9. 9

      I don’t think I have ever seen anything so good before, I love chocolate and I love apple pie so the 2 together is way over the top!

      MaryBeth on Apr 10, 2009 @ 5:41 am Reply
    10. 10

      Dutch apple pie just refers to a pie with a streusel topping rather than a traditional top crust (the American way.) I’ve seen recipes for this labeled both Dutch apple pie and French apple pie. Not sure where the names come from, and don’t know enough about the Pennsylvania Dutch to comment on that, but this Dutch girl certainly loves the streusel topping!
      Never thought of making a chocolate apple pie – this is a must try!

      Juliana on Apr 10, 2009 @ 11:08 pm Reply
    11. 11

      Incredible site!

      mark on Apr 15, 2009 @ 10:54 am Reply
    12. 12

      Do you think that instead of dark chocolate, one can used other kinds. I am unfortunately allergic to dark chocolate.

      Kelly on Apr 16, 2009 @ 11:32 pm Reply
    13. 13

      Kelly, I always use what I have on hand. I’m real easy when it comes to playing with ingredients. Just go with whatever you like!

      Kay on Apr 17, 2009 @ 7:38 am Reply
    14. 14

      Great blog found this via twitter im just adding to my blog now.

      free iphone on May 25, 2009 @ 1:46 pm Reply
    15. 15

      have you ever tried it with green apples?!?! i am intrigued!!!

      Jasmine on May 29, 2009 @ 10:33 pm Reply
    16. 16

      The eggs are not listed in the ingredients. I took them out of the fridge and forget to add them :( I am mad at myself!!!

      Abeer on Jun 23, 2009 @ 5:14 pm Reply
    17. 17

      I am so glad I found your site. Everything looks fantastic and sounds divine! Cheers! ps: Im adding your site to my blogroll :)

      jo on Oct 8, 2009 @ 10:32 am Reply
    18. 18

      I am so glad I found your site. Everything looks fantastic and sounds divine! Cheers! ps: Im adding your site to my blogroll right now :)

      jo on Oct 8, 2009 @ 10:37 am Reply
    19. 19

      Sounds absolutely delish!
      My role for the family Christmas Eve get together is to make dessert, and I’ve been looking for something Dutch-esque as a nod to my Dutch fiance… this sounds perfect!
      Just one question, do you think it would work well as a strudel???

      Tess on Dec 22, 2009 @ 5:36 pm Reply
    20. 20

      I was just looking for a chocolate pie crust recipe and stumbled across your blog. Your pictures are absolutely beautiful and I can’t wait to try some of your recipes!

      Amanda Brown on Mar 15, 2010 @ 1:50 am Reply
    21. 21

      My son wants to make a chocolate apple pie.  I told him this was a pretty strange mix of flavors but he insisted so we goggled it and sure enough – hundreds of recipes for choco apple pie!  We are going to give this one a try this weekend.  It looks delicious.  What kind of apples did you use?  Are they braeburns?

      Jennifer on May 19, 2010 @ 5:07 am Reply
    22. 22

      Just found your site one or two days ago… I was going to make dinner for some friends of mine, one of whom likes chocolate desserts, the other likes fruit pies/cobblers/crisps with ice cream. Was going to just make two different desserts, but thought I’d take a look at your recipes first just in case I found something. Lo and behold, chocolate apple pie. The best of both worlds.
      I served it with  vanilla ice cream and drizzled a homemade caramel sauce on top. The caramel tasted divine with the pie.
      I’m not sure why my crust turned out so wet though. I ended up adding a LOT more flour to it… How long should I knead it and what should the texture be?
      I definitely needed to add more sugar to the crust, but next time I’m going to try turning a normal flaky pie crust into a sweet, chocolate flavored crust…we’ll see how that goes.
      I also used granny smith apples… That was a mistake as they hardly got soft at all when I was cooking them on the stove, and I think the dessert would have benefited from a) a more juicy filling and b) a sweeter apple.
      I also think it would be yummier made a day early and served at room temperature instead of warm.

      Shaina on Jun 16, 2010 @ 6:50 am Reply

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