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

      Wow, your recipes look great! This weekend I’m going to make one of the brownies:)
      As for the Dutch discussion, I’m Dutch and I recognize all the recipes (Hache, hutspot, kruidnoten, etc.) So yeah, they’re Dutch.

      Sanne on Jan 14, 2011 @ 12:18 pm Reply
    2. 2

      So today at work i decided i wanted to make a pie.  I had never made a pie before and fairly new to the baking thing.  Been around it, but never really did it on my own til recently.  I wanted an apple pie but with chocolate and this is the first recipe that came up when i googled it.  Currently i have 11 minutes left on my timer before i check it.  I will have to tell you how it turned out.

      Banana Thief on Dec 1, 2011 @ 2:06 am Reply
    3. 3

      Wow! This looks SO GOOD. I always want to find ways to make the traditional apple pie a bit more interesting than shoving some mushy apple into some pastry, but this recipe is very different!! I am DEFINITELY trying this VERY soon.

      Lauren on Jun 30, 2012 @ 8:21 am Reply
    4. 4

      Kay, 
      I really like this recipe, was wondering however, if instead of apples could cherries be substituted, as to play off of a chocolate covered cherry? :-x

      Cathie on Sep 3, 2012 @ 12:50 am Reply
    5. 5

      This cake looks A extremely delish and B absolutely beautiful. I love the combo of apples and chocolate and your beautiful pictures want me make this cake even more! Thanks for gibing me a nice and creative idea for my next bakery project!

      Felia on Oct 9, 2012 @ 1:59 pm Reply
    6. 6

      Hmm…I wonder what making this with bananas would taste like? I am a such a giant fan of chocolate and bananas. A chocolate apple pie is pretty genius though! 

      Cynthia on Oct 13, 2012 @ 8:10 pm Reply
    7. 7

      Hi, 
      I just recently came across your site from a pin on pinterest of this pie.  I made it last week and I know you say that your stuff is not overly sweet, but I felt like it wasn’t sweet at all.  Did you use unsweetened cocoa powder or sweetened(if there is such thing)? I was thinking of making it again with sweetened cocoa powder possibly if it exists or if you have any other advice for me to make it sweeter?  Altho my father did love it without much sugar.

      Thanks!

      Gianna on Nov 20, 2012 @ 4:05 am Reply
    8. 8

      I got it, it’s called Dutch apple tart, because it’s made with Dutch cocoa powder, the best in the whole wide world! I only use that, although I live in Denmark. AND I brought some to my daughter who lives in the US. You see, she has been used to it all her life, and couldn’t live without it!
      I want to bake this tart, very surprising with the apples, sounds good.

      Elsebeth on Mar 9, 2013 @ 5:32 pm Reply
    9. 9

      Hi Kay,
      As a dutch girl, visiting friends in the southern part of France I’m going to surprise them with your beautifull german dutchy pie. Thanks for the idea and the beautifull photography
      I noticed that the eggs are missing in the one-page-summary. As i know the drill -writing about recepies- I thought you’ld like to know.
      Dag,
      Wendy

      Wendy on Apr 18, 2013 @ 11:04 am Reply
    10. 10

      Hello i was just wondering how long this recipe takes to make??
       

      Precious on Jun 17, 2013 @ 7:29 pm Reply
    11. 11

      I appreciate this approach to “pie.” I increased the quantity to adapt for my 9 1/2″ spring form, rather than the 8″ one mentioned in the recipe. This increased everything by c. 40%. Also I added some homemade candied ginger and 4 oz dried cranberries. For Fall the cookie cutter topping were 3″ Stars, Pumpkins, and Hearts.
      BTW: Eggs were left off the ingredients List on the “printable recipe card. 

      Harvey Pillersdorf on Oct 20, 2013 @ 7:20 pm Reply
    12. 12

      Thanks for sharing, looks yummy. Dough for sure is yummy … while that is chilling I just wanted to let you know that eggs are missing on the recipe card :)

      Angela on Oct 26, 2013 @ 8:27 pm Reply
    13. 13

      Hello just saw the post for your apple chocolate pie and your pictures actually got my mouth watering…. My question is do you know of a good substitute for the eggs? My kid has a sever egg allergy and if I can I’d love to make this next week for thanksgiving. Thanks Again
      Sincerely,
      Maureen

      Maureen on Nov 20, 2014 @ 10:11 pm Reply

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