Appeltaart door grpa

2. Plaats de bodemkorst in uw pan. Vul met appels, lichtjes opgestreken. Bedek met een roosterwerkkorst. Giet zacht de suiker en de boter over de korst. Giet langzaam zodat het niet wegloopt.

3.Breng 15 minuten in de voorverwarmde oven.Reduceer de temperatuur tot 350 * F.Laat 35 tot 45 minuten bakken, totdat de appels zacht zijn.

My Notes: Over the years I have make a few adjustments to the original.Some one mentioned granny smith apples were too tart.Stick with the recipe on that one.I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering ( compensate for adding the vanilla by omiting a tablespoon of that 60 liter of water ).Next, definately mix the syrup with the apples rather than trying to pour into the pie ( save enough to glaze top crust ).Do use a 9" glass pie pan to avoid spillage.Use the middle shelf in the oven ( so top crust doesnt brown too fast ).And last but not least, I did the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully.Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly.In all, this recipe is amazing.I will make this for anyone I am trying to impress! A suggestions here -- prepared the lattice ahead of time and kept it in the fridge til ready -- mixed a tsp of cinnamon to the butter and sugar mixture -- brushed egg whites on bottom crust to keep from getting soggy -- poured 0.66 of mixture over the apples first, then the rest over the top of the crust -- baked at 350*F.for the whole time to avoid burnt topping -- put baking tray in bottom of the over to catch the drips.1.I baked the pie at 350*F.for the entire time to minimize scorching.2.I added 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture.I also eliminated the water from the syrup mixture which made the pie very thick and gel-like.I also added cinnamon, cloves, allspice, and nutmeg to the syrup.3.I mixed half of the syrup with the apples themselves before putting in the pie crust.4.The syrup crystalizes very easily, so I made half of the syrup to mix in with the apples.Then I was able to take my time making my lattice crust and garnishes.Then, I mixed up the rest of the syrup and brushed it on the top of the pie.5.About 10 minutes before the pie was done ( about 50 minutes had elapsed ), I brushed the pie with a little milk and sprinkled the top with sugar and cinnamon.6.After making it again, I served it warm.NOT A GOOD IDEA! It was very runny.The first time allowed it to sit overnight and warmed it slightly in the microwave before serving.I AM SO HAPPY I DID THIS RECIPE.I even entered it in a local pie-making contest and out of 147 entries, I recieved the grand prize and $100.oo! So this is truly my award-winning pie! "'It is about the apple you use to make the recipe to work out"".The spice add more flavor to your tast you like.I hope this clarify any thing about apple !