a Dutch apple pie
- 300 gr. Self-raising flour (you can use 300 gr. flour and approx. 12 gr. baking powder if not available)
- 200 gr. cold butter or margarine cut in little cubes
- 150 gr. light brown muscovado sugar(we use in the Netherlands a kind of caster sugar, however, any sugar variety is fine)
- 1 egg: ¾ egg (approx. 35 gr.) for the dough; ¼ beaten egg for brushing
- A pinch of salt
- 1 kg (approx. 6) mildly sour appleFresh lemon juice
- 20 gr. sugar (optional to your own liking, we refrain from using sugar in the filling)
- 75 gr. raisins
- 2 – 3 teaspoons ground cinnamon
List of utensils
- Spring form baking tin (diameter 24 cm)
- Blender with dough hooks (optional)
- Pastry brush
- The apple pie is great eaten warm, combined with ice cream and whipped cream for dessert. For me, nothing beats a simple piece of apple pie with a cup of freshly brewed herbal tea.
Wash the raisins and soak them in lukewarm water (about 15 minutes), drain and pat dry so that the filling does not get soggy during baking.
Mix the self raising flour, salt, soft light brown sugar and butter cubes. Mix or rub with your fingertips until the mixture resembles bread crumbs. Now you add ¾ of the egg and quickly knead the ingredients into a smooth dough. Cover it and leave it to rest in the fridge for half an hour.
Tip: you can add some lemon zest for a fresh touch.
Peel the apples, remove the core, quarter them and cut each quarter into about five slices. Drizzle the apple slices with lemon juice to prevent them from oxidizing. Add cinnamon, raisins and sugar (optional) to apples and stir. Cover and set aside.
Preheat the oven (see above). Butter the springform pan and line the bottom and sides of the pan with about ¾ of the dough. You can patch it by hand. Add the apple mixture and distribute the apple slices evenly, press it down a bit so that the pie is firmly packed with apple. During baking the apples will shrink slightly.
Tip: when the filling seems too moist, you can sprinkle the pie bottom with two spoons dried breadcrumbs.
With the remaining about ¼ of the dough, place a grid on the apples. Sprinkle the work surface with a little flour. Shape the remaining dough into thin rolls and press them slightly flat on the work surface into strips. Make a grid with the strips and brush the grid lightly with the ¼ beaten egg.
Tip: you can add a bit of water to the egg to make it easier to brush.
Place the pie in the middle of the preheated oven and bake it for approximately 60-75 minutes, depending on the type of oven, until it is golden brown. Check on the pie while baking.
Let the apple pie cool for about an hour before removing it from the baking pan.