Christa's Apple Pie
Scottish Country Dance Instruction
Christa's Apple Pie A 4 couple Medley in a Square Set (64 Strathspey 64 Reel) Elaine and Steve Goldthorpe, 20251 - 8 1st and 3rd couples pass partner left hand and dance to opposite side around the outside of the set giving right hand to pass their opposite dancer then turn partner left hand (4 bars) to opposite place.
9 - 16 Ladies advance for 2 steps, retire, advance again, pull back right shoulder and dance out for 2 steps finishing facing out.
At the same time the Men set, advance and retire and set.
17 - 32 All 4 couples dance a full schiehallion reel.
33 - 40 2nd and 4th couples repeat bars 1-8.
41 - 48 Interlocking (or double) ladies chain.
49 - 56 1st and 3rd couples half rights and lefts; 2nd and 4th couples dance half rights and lefts.
57 - 64 All dance eight hands round and back.
Repeat in Reel Time.
(Dance crib compiled by the devisers Elaine and Steve Goldthorpe, 2025)
Dance Information
This dance was presented to Christa van de Woerd as she prepares to leave Kaiwaka to retire to Taupo (North Island, New Zealand).The dance was written in appreciation of her input as a founder member in appreciation of her contribution to the Kaiwaka Dancing family and her keen participation in Regional events.
Christa is renowned for her delicious Dutch apple Pie and the dance depicts the making of the pie,
Bars 9-16 We are chopping apples.
Bars 17-32 We are making the pastry.
Bars 33-40 The pastry is put in the pan.
Bars 41-48 The apples are arranged.
Bars 49-56 The lattice is arranged.
Bars 57-64 The edge decoration is done.
Suitable music: Stooges Salute by Bobby Brown, TAC 50th Anniversary CD.
(Dance information by the devisers, Elaine and Steve Goldthorpe, 2025)
Dutch apple pie, known in the Netherlands as appeltaart, is a traditional dessert with a history dating back to the Middle Ages.
One of the earliest recorded recipes appears in a Dutch cookbook from 1514, titled Een notabel boecxken van cokeryen. This recipe describes a pie made with a pastry crust filled with sliced apples, spices such as cardamom, ginger, cinnamon, nutmeg, and cloves, and sweetened with sugar. The filling is enclosed with a top crust made from the same dough as the base. After baking, the pie was often finished by mixing the ingredients into a creamy consistency and allowing it to set.
There are two main styles of Dutch apple pie: the lattice-topped version (appeltaart) and the crumb-topped variant (appelkruimeltaart). Both styles feature a bottom crust that lines the base and sides of the pie dish. The filling typically consists of firm, tart apple varieties such as Goudreinet or Elstar, combined with cinnamon and sugar. Additional ingredients may include raisins, lemon juice, and almond paste. The lattice version is characterized by strips of dough woven over the filling, while the crumb version is topped with a streusel made from butter, sugar, and flour. These pies can be served warm or cold, often accompanied by whipped cream or vanilla ice cream.
In the United States, the term "Dutch apple pie" commonly refers to the crumb-topped version, which features a streusel topping instead of a traditional pastry crust. This style has become a popular variation of apple pie in American cuisine.
Dutch-Style Apple Pie
Published in Christa's Apple Pie, reproduced here with the kind permission of the devisers, Elaine and Steve Goldthorpe.
This page uses content under the Creative Commons Attribution-ShareAlike 4.0 International License, along with original copyrighted content and excerpts from Wikipedia and other sources.
Text from this original Apple Pie - Dutch Style article on Wikipedia.
Image copyright Famartin, CC BY-SA 4.0, via Wikimedia Commons.
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