Name: Mieke Kamps
Class Year: 1978
Country of Residence: the Netherlands
Why is this recipe great? What’s its backstory?
My former neighbor Alletta used to make this delicious pie for birthdays. She gave me her recipe and I continued to make it for the Dutch Alpe d’HuZes beat-cancer-cycling-training of some women friends of mine. In order to raise money for cancer research every year some 5000 Dutch people go to the French Alpe-d’Huez mountain to cycle it up and down once, twice, three, four, five or ultimately six times in one day! The Dutch word for six is “zes” hence they call the event ‘Alpe d’HuZes’, in short ‘AD6’. Since the start of the Alpe d’HuZes-event in 2005 the Dutch cancer society; KWF has received some 10-12 million euros every year from Alpe d’HuZes!!! So, go for it!
Dutch Alpe d’HuZes Apple-Oat-Pie
Serves 24-48 . Takes 25 min. ‘base’, 35 min. topping, 1 h. oven.
Ingredients:
‘Base’:
- 250 gram oatmeal flakes
- 500 gram self-raising flour
- 400 gram brown caster sugar
- 1 egg
- pinch of salt
- 400 gram butter; melted
‘Topping’:
- 1,5 kilo (8-9 big) apples; coarsely grated
- 150 gram raisins
- 3 tablespoon sugar
- cinnamon
- some cane sugar
- (add to taste anise seeds and/or fennel seeds, cardamom seeds, dried apricots, cranberries to the ‘topping’)
Instructions:
Preheat the oven to 150 degrees Celsius (300 F)
Mix the oatmeal flakes, flour, caster sugar, egg and salt together, add the melted butter to the mix to form a thick mass which you smear onto a greased (or use baking paper) deep baking tray, size approx. 35×35 cm and 2-3 cm high. Smoothen the surface of this ‘base’ with the back of a spoon; the harder you press, the firmer the base.
Mix the grated apples, raisins, sugar and cinnamon together and put it on top of the ‘base’. Sprinkle a bit of cane sugar over it to caramelize in the oven.
1 hour in the oven.
The result is a sweet, mighty and at the same time delicious fresh tasting pie/cake. You can cut it into 24 pieces or 48 petit-fours.
Bon appetite and enjoy! (or put some in the freezer)
Source:
Delicious recipe from my former neighbor Alletta. Thanks again Alletta!