Dutch Apple Pie
This recipe is for a traditional Dutch apple pie. Originally people also add raisins but we like them without.
For a Dutch apple pie you need a ⌀ 24 cm springform pan, baking paper and butter. I grease the pan with the butter and stick the baking paper to the bottom and sides of the pan.
Ingredients
8 (or more) sweet apples (Jonagold or Elstar)
1 tbsp white caster sugar
1 tsp vanilla essence
1 tbsp cinnamon
200 gr unsalted butter
200 gr light brown caster sugar
400 gr self-raising flour
Pinch of salt
1 egg (cut in half, one half for the dough and the other half for glazing)
Instructions
Pre-heat oven on 175°C
Peel, core and slice the apples. Mix the white caster sugar, vanilla essence and cinnamon in a bowl. Add the apples and mix it all up. Set aside.
Beat the egg loosely into two parts. Use one half for the dough and the other half for the glazing of the dough.
kneed the butter (preferably with ones hands), light brown caster sugar, self-rising flour, half of the egg and a pinch of salt into a firm dough. Divide the dough into 3 parts.
Use one piece of dough to cover the bottom of the pan. Use the second piece of dough for the sides. You can roll the dough out (about 5 mm thick), or you can press the pieces of dough against each other in the springform pan.
Place the apple mixture in the pan and cover up with strips of the remaining dough. The strips should be about 1 cm wide, you can add as many as you like.
Brush the dough strips with half of the egg.
Place the pie in the middle of the oven. Bake for 60 minutes until golden brown.
Allow the pie to cool in the pan before removing the ring of the springform pan. Once cooled and removed, peel off the baking paper.
The Dutch eat it warm and preferable with whipped cream but I love it with a scoop of vanilla ice cream.
Love, Yvonne x
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