Ready for apple pie season?

It’s end of august but the days already become shorter and when the end of the summer is close you know it is apple pie time
The people who know me remember the great pies from last year, which you can see here and here and also here and here *yumyum*

Yesterday my dad brought me the first ripe apples (Boskop kind) from our garden. This was a request for “I want you to make a pie”.
First I thought 4 (small) apples won’t be enough for a pie but luckily (or wise as I am) I bought a new baking tin last week.
Half size = half size pie. Good if you’re making the pie for you alone or for at most two persons.
Excellent!
I made the apple pie with the great (plattdeutscher) name: “Boskooper Appel-Taart” (Boskooper apple gateau)
Boskoop is the name of the apple kind. I like them the most and our garden is full of boskoop apple trees.

I found a very easy recipe (old-fashioned…I looked in one of my cooking books *g* not online).
The apple pie was done after 1:15 hrs (incl. oven time). Not bad, huh?

In the past I often was asked for my cake/pie recipes and here it is (before someone asks):

For the shortcrust (German: Muerbeteig) you mix (best with cold hands and cold ingredients) 150g flour (1 1/4cups), with 100g butter (0.4 cup), 1 egg yolk, and 50g sugar (1/4 cup or 1/3??) to a dough. Form a scoop, wrap in plastic and put in fridge for 30 minutes.

Butter your spring-form (22cm) and sprinkle flour over it.

Take the dough, roll it out and put it into your form and press the edges well. If you have left-over dough you can make/form a nice (1-2cm) edge around the dough.

Clean and cut the 3 apples (Boskoop apples, ~500g (18oz)) into cubes.
Mix together with 2 tablespoons (EL) rum, 50g raisins (1.7 oz) and 2 teaspoons (TL) cinnamon and put all onto the dough.

Don’t forget to heat up your oven with 180°C (a little bit less than 375 F) (gas oven level 2), fan with 160°C.

Divide an egg and use the egg white to stiffen it (?) (steif schlagen).

Mix 30g soft butter (1/8 cup or 1.1 oz) with 30g sugar (same as butter) and the egg yolk til it is frothy (schaumig).
Slowly add 25g sieved flour (1/3 cup) and 5 tablespoons (EL) milk.
At the end fold in the stiff egg white and put everything on top of the apple mass.

Put the pie on the 2nd grill height from the bottom in your oven and bake for about 40 minutes.

Here my result (remember that I made the half size pie!):

Half the pie is gone…it was delicious. My dad said it doesn’t need the cinnamon in it. Good! Because I’m allergic to it anyway.

Have a yummy weekend everyone!

Related posts:

1. I have to admit…
2. Fine Food (f)versus Frustration
3. No Experiment
4. Welcome & Moin Moin
5. Funeral Cake

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