Dutch apple pie
The best apple pie is of course grandma's, but this one comes close. The difference between an average and a good apple pie comes down to three things: the right apples (a mix of sweet and tart), enough cinnamon (better too much than too little) and a few secret ingredients. Serve with whipped cream or a scoop of vanilla ice cream.
- 300 g self-raising flour
- 200 g cold butter, diced
- 150 g light brown sugar
- 1 tsp cinnamon
- pinch of salt
- 1 egg
1 Put everything except the egg in a bowl. Rub together with cool hands or pulse in a food processor until crumbly. Don't knead too long, or it gets tough. Keep the egg for later.
2 Shape into a ball, wrap in cling film and chill for 30 minutes.
- 1 kg apples (a mix of Elstar and Reinette)
3 Peel and core the apples, cut into wedges, then into slices of about 1 cm.
- 3 tbsp sugar
- 50 g raisins
- 1 tbsp cinnamon
- 1 tbsp plain flour
- zest of ½ lemon
- zest of ½ orange
- pinch of nutmeg
4 Mix the apple slices with the rest of the ingredients. The flour soaks up extra moisture while baking.
- butter for greasing
- breadcrumbs
5 Preheat the oven to 180 °C. Grease the Dutch oven and cut a piece of baking paper to fit the bottom.
6 Take two thirds of the dough. Roll it out and line the base and sides. Spoon in the apple mixture and press down lightly.
- 1 egg yolk + 1 tbsp milk
7 Roll out the rest of the dough and cut into 1.5 cm strips. Lay them in a lattice over the apples and press the edges together. Brush with the egg yolk mixture for shine.
8 Bake for 60 to 70 minutes until deep golden and the apples are soft. Let it cool completely and loosen the edges with a knife before taking it out of the pan, or it will fall apart.
Ingredients
Step 1
- 300 g self-raising flour
- 200 g cold butter, diced
- 150 g light brown sugar
- 1 tsp cinnamon
- pinch of salt
- 1 egg
Step 3
- 1 kg apples (a mix of Elstar and Reinette)
Step 4
- 3 tbsp sugar
- 50 g raisins
- 1 tbsp cinnamon
- 1 tbsp plain flour
- zest of ½ lemon
- zest of ½ orange
- pinch of nutmeg
Step 5
- butter for greasing
- breadcrumbs
Step 7
- 1 egg yolk + 1 tbsp milk
Method
- 1 Put everything except the egg in a bowl. Rub together with cool hands or pulse in a food processor until crumbly. Don't knead too long, or it gets tough. Keep the egg for later.
- 2 Shape into a ball, wrap in cling film and chill for 30 minutes.
- 3 Peel and core the apples, cut into wedges, then into slices of about 1 cm.
- 4 Mix the apple slices with the rest of the ingredients. The flour soaks up extra moisture while baking.
- 5 Preheat the oven to 180 °C. Grease the Dutch oven and cut a piece of baking paper to fit the bottom.
- 6 Take two thirds of the dough. Roll it out and line the base and sides. Spoon in the apple mixture and press down lightly.
- 7 Roll out the rest of the dough and cut into 1.5 cm strips. Lay them in a lattice over the apples and press the edges together. Brush with the egg yolk mixture for shine.
- 8 Bake for 60 to 70 minutes until deep golden and the apples are soft. Let it cool completely and loosen the edges with a knife before taking it out of the pan, or it will fall apart.
