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
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