Gastronomixs

Dutch apple pie remake

Jeroen van Oijen, co-founder of Gastronomixs, recently travelled to Sri Lanka at the invitation of Dilmah Tea to take part in the programme 'The Chefs and the Teamaker'. During this trip, chefs from ten different countries, including Mexico, Australia, China, and South Africa, prepared a composition using tea that reflects the country they come from. One of Jeroen's dishes was a variation on traditional Dutch apple pie made using Ceylon Spice Chai tea. This tea is a combination of Ceylon tea with cloves, ginger, and cinnamon.

Dessert, serves 10.

Dutch apple pie remake

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Ingredients

1

bunch

seedless grapes

100

ml

whipping cream, sweetened

1

 

vanilla pod

10

 

apples, Elstar or Braeburn

40

g

Dilmah Spice Chai

750

ml

water

250

g

sugar

200

g

mixed nuts

100

g

icing sugar

500

g

soft butter

500

g

sugar

10

 

egg yolks, lightly beaten

500

g

flour

25

g

baking powder

Preparation method: poached apples
  • Make an infusion with the water, sugar, and Spice Chai and pour through a fine-meshed sieve.
  • Peel the apples and press a round cutter around the apple (to shape it).
  • Remove the core with an apple corer.
  • Poach the apple in the Spice Chai and set aside to cool.
Preparation method: pastry
  • Sieve the flour and baking powder.
  • Mix the butter with the sugar and add the beaten egg yolks.
  • Fold the flour and baking powder into the mixture.
  • Roll out the dough until it is about 4 mm thick.
  • Use a cutter with a diameter of around 4 cm to cut out circles from the dough.
  • Bake the dough circles in an oven at 170 °C. 
Preparation method: raisins
  • Dry the grapes overnight in an oven or drying cabinet at 65 °C.
Preparation method: mixed nut paste
  • Grind the nuts, together with the sugar, in a blender until you have attained the consistency of marzipan, while ensuring that it will be smooth enough to squeeze out of a piping bag. Moisten with a little peanut oil if necessary.
  • Transfer the nut paste to a piping bag with a smooth nozzle and pipe the mixture into the bottom of the poached apples. 
Preparation method: vanilla cream
  • Cut the vanilla pod lengthways and scrape out the inside with a knife.
  • Place the empty pod and scrapings together with lightly sweetened cream in a vacuum sealer bag and pull vacuum. Set aside to infuse for at least 4 hours.
  • Whisk the cream in a planet mixer until firm.
Finishing & presentation 
  • Heat the apple until lukewarm and place on the pastry circles.
  • Garnish the plates with the cream, vanilla ice cream, raisins, and lime cress.

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