Description
The real Dutch apple pie, like you will find it in the Netherlands.
Ingredients
Scale
- 360 gram flour
- 215 gram butter
- 180 gram sugar
- pinch of salt
- 1,5 eggs, beaten
- zest of 1 lemon
Filling
- 1 kilo apples (firm and tart), cored, peeled and cubed
- 70 gram sugar
- 70 gram raisins
- juice of 1 lemon
- 1 tsp cinnamon
Glaze
- 0,5 egg, beaten
- 2 tbsp apricot jam
To serve (optional)
- sweetened whipped cream
Instructions
- Mix flour, sugar, salt and lemon zest.
- Add butter, use two knifes to cut butter in small cubes.
- Add egg, kneed with cool hands fast to a supple dough.
- Flatten the dough into a disk, frap in cling film and place 30 minutes in the fridge.
- Mix the apple with the sugar, raisins, lemon juice and cinnamon, set aside for 30 minutes.
- Prepare a 24 cm spring form and preheat the oven to 180C.
- Take 2/3 of the dough and roll it out to a thickness of 0.75 cm.
- Cut out a circle with a 24 cm diameter, place in the bottom of the spring form.
- Roll out the scraps to form a rectangle, cut strips from it to cover the sides of the spring form.
- Seal the edge of the pastry case by pushing together the pastry layers.
- Fill the pastry case with the apple-raisin mixture, take care not to add any of the fluids to prevent sogginess.
- Roll out the remaining 1/3 of the dough, cut small strips and use these to form the lattice top.
- Eggwash the top.
- Bake for 1 hour in the preheated oven (the pie will get quite dark).
- Add a little bit of water to the apricot jam, heat together and use this to brush the top of the pie after baking, this will give a nice glaze.
- Leave the pie to cool for a bit.
- Take of the spring form sides and serve warm or at room temperature.
- Prep Time: 1 hour
- Cook Time: 1 hour