![]() Traditional Dutch apple pie comes in two varieties, a crumb ( appelkruimeltaart) and a lattice ( appeltaart) style pie. Finally, after mixing the ingredients into the pie with cream, it is once again put into the oven to dry. At this point the book recommends adding several spices to the pie, namely: cardamom, ginger, cinnamon, nutmeg, clove, mace and powdered sugar. Once baked, the top crust (except at the edges) would be cut out from the middle, after which the apple slices were potentially put through a sieve before the pie was stirred with a wooden spoon. It was then baked in a typical Dutch oven. This early recipe was simple, requiring only a standard pie crust, slices of especially soft apples with their skin and seeds removed, and den selven deeghe daer die taerte af ghemaect es (more of the same dough) on top. An early Dutch language cookbook from 1514, Een notabel boecxken van cokeryen ("A notable little cookery book"), letterpress printed in Brussels by Thomas van der Noot, who may also have been the author, documents a recipe for Appeltaerten (modern Dutch Appeltaarten 'apple pies'). Recipes for Dutch apple pie go back to the Middle Ages.
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