Appeltaart

Ingredients (serves 8-10 as a dessert)

For the dough:

• 250 g flour, self-raising
• 175 g butter
• 80 g sugar
• 1.5 eggs for the dough + 1/2 egg to cover (that makes 2 whole eggs — don't try to find half eggs at the supermarket)

For the filling:

• 12 sour apples (e.g., Granny Smith), chopped
• 50 g sugar
• 1 tsp cinnamon
• 100 g walnuts, chopped

Preparation

1. Make the dough by thoroughly mixing the ingredients until a supple dough results. Rest for 20-30 minutes in the fridge.
2. Meanwhile, prepare the filling by peeling and chopping the apples and mixing the ingredients. Preheat oven to 190C.
3. Roll the dough into a fairly thin sheet (app. 3 mm / 1/8 inch thick), then cover the bottom and the sides of a round cake tin (app. 25 cm / 10 inch diameter) with it. Cut off the remaining dough.
4. Place the filling into the cake tin, then cut the remaining dough into strips app. 2.5 cm / 1 inch wide, and use them to cover the top of the pie in a lattice arrangement. Using a brush, spread the half egg over the strips for a golden brown finish.
5. Bake for app. 1 hour in the oven.

	Copyright © 1999-2000 Anne-Wil Harzing and Ron van der Wal. All rights reserved. Legal notices and colophon. This page was last modified on 7-11-99 19:03