In the early 1970s I was living in north-eastern Holland, in the beautiful area of Drente, in a 300-year old hunting lodge which housed an exceptional restaurant – it still does – which is where I first came across Appel Tart Tante Marthe (Aunt Martha’s Apple Pie).
The recipe below will make 2 apple pies.
- 2 eggs
- 1 lb flour – 1/2 self-raising, 1/2 ordinary
- 7 oz fine sugar (just pulse ordinary white sugar in the blender to make it finer)
- 7 oz cold butter
- 2 oz cold shortening
- Mix the eggs and sugar well.
- Sift the flours into the egg mixture, stirring to blend.
- Cut in the butter and shortening and mix well, first in the bowl, then knead on a board just to combine well.
- Wrap the pastry in plastic and refrigerate overnight.
NOTE: I usually buy pastry as I never seem to be able to plan well enough to make the pastry the day before I need the pies! Above is the original recipe. You can also make half the recipe for just one pie.
- 6 – 10 Honey Crisp apples (or any of your favorite apples), number used depends on the size of the fruit
- 3 tsp fine sugar
- Juice of half a lemon
- 1 cup Golden Raisins
- 1/2 cup Slivered Almonds, gently browned
- Soak the raisins in just enough rum to cover for at least 15 minutes.
- Peel, quarter and slice the apples. Sprinkle the apples with the lemon juice and sugar. Cook with very little water only until slightly cooked.
- Mix the raisins, rum and browned almonds with the apple.
- Roll out the pastry, line 2 pie tins/dishes and fill with apple mixture.
- You should have enough pastry for a thin layer to top the apples.
- Brush the tops with melted butter and sprinkle with regular sugar.
- Bake at 375°F for 20-30 minutes, or until top is nicely browned (or at the temperature required by bought pastry).
- Serve warm with cream or ice cream.
NOTE: the type of pie tin we used in Europe was straight sided with a lift-out bottom as below, not the pie dishes we usually use in the US. You can see it takes a lot of apples to fill this type of pan!
Other ways to use this recipe: You can use the apple filling for Apple Crumble too, just make your favorite topping – but I do LOVE pastry! Deconstructed Apple Pie – Make the apple filling as above but cook the apples a little more. You can change the nuts used too – I love toasted walnuts. Serve the warm apple mixture on top of a slice of pound cake or over ice cream, or both!. Quick, easy and delicious!