Wednesday, October 21, 2009

Apple Waie

In a comment to an apple post by MartininBroda, naturgesetz wrote:

there's no better way to use apples than in a good old fashioned simple apple pie — just apples and sugar and pie crust, maybe the lightest touch possible of cinnamon and/or a drop or two of lemon juice, if you must. But it should taste of apples, not a lot of other stuff, and it doesn't need other ingredients to make it "interesting."

We have such a dish that might please naturgesetz' palate. It is called Wähe or Waie, which is Alemannic German. But there are various names for it. I personally call it Dünnle. I only know four other people who called by that name.

Whatever, a Waie is basically a short pastry shell with shallow sides, no top crust, and any of various fillings, such as fruits, cheese or onions.

This is how I make an Apple Waie:

I like baking but I loath making short pastry dough, thus I usually buy it ready made. I like the taste of whole grain flour for this dish, but my supermarket of choice has recently replaced that with an organic white flour version. Meh.

Put the flattened pastry on a buttered baking tray, pull up the edges a little and pierce the dough repeatedly with a fork. Sprinkle a thin layer of ground hazelnuts onto the dough.

Peel the apples, remove the core and cut to thin slices. It is not essential to use a gold-plated peeler, but it feels so much better. For the apples I recommend the Boskoop variety, or any type that is rather tart and keeps its shape when cooked. Arrange the apple slices like a shutter is constructed (or how would you describe this?)

For the filling I use 2 dl of cream, 1 egg, some vanilla sugar and some ground cinnamon. Beat it briefly but firmly before pouring it over the Waie.

Bake it for 25 to 30 minutes at 250°C/480°F.

My mother used to serve tea to Apple Waie (this was the only time we drunk tea at home besides of when being sick), however, it also goes perfectly well with some champagne.


Ms Mac said...

It's been ages since I made a Wähe. Must get on that.

MartininBroda said...

Abgesehen davon, daß es einen natürlich freut, in solchem Zusammenhang erwähnt zu werden, kannst Du nochmal sagen, was genau für ein Fertigteig das ist. Einen schönen Tag.

Mr. Urs said...

Bei uns heisst das einfach Kucheteig. Aber hier ist das Rezept:
225 g Mehl
1/2 TL Salz
75 g Butter, kalt, in Stücke geschnitten
250 g Halbfettquark
Mehl und Salz mischen. Butter beifügen und zu einer krümeligen Masse verreiben, eine Mulde formen. Quark hineingeben. Zu einem Teig zusammenfügen, nicht kneten. In Folie gewickelt 30 Minuten kühl stellen.

MartininBroda said...

Besten Dank, also nur leicht zusammenrühren, nicht mixen oder so etwas?

Mr. Urs said...

Es ist ein Mürbeteig. Darum striktes Knetverbot! Einfach zusammenpappen. Darum mag ich den Teig nicht so. Ich knete leidenschaftlich gerne.

MartininBroda said...

Ich werd' das nachher mal ausprobieren.

Lars said...

He's right Martin, a pie crust should never be kneaded, stirred only just until it sticks together. I'm not sure what Quark is. The U.S. version of pie dough is flour and butter "cut" together until crumbly looking and just enough ice water to make it wet enough to mix, a couple of Tablespoons(Esslöffeln) There are 100s of variations on this though.

Expat Traveler said...

I know how to make this pie and love it.. Yummy photos!!!!Might break one in once we move into our new place soon!

Planetx_123 said...

WOW! This looks fantastic- I will have to try it :-)