OK, so I know I’m biased, but there is nothing like a slice of original Dutch Apple Pie. It’s not like any of the apple pies you’ve tasted in England (or anywhere else). You can have it for dessert, or as a treat with a cup of coffee next time you’ve got visitors.
Don’t believe me? Try it for yourself – I promise you, you won’t regret it 🙂
What do you need for Dutch Apple Pie?
- 1 lemon
- 300 g self raising flour
- 150 g caster sugar
- 175 g cold butter
- 50 g raisins
- 1 kg apples (approximately) . Jonagold apples are a popular apple in The Netherlands to use for this recipe but you may have some trouble getting hold of them in the UK. Although a bit more tangy, Granny Smith, Braeburn or a “dessert apple” are good alternatives
- 1 tbsp custard
- 2 tsp cinnamon powder
- 4 tbsp sugar
- little bit of cornflour
- 1 egg (whisked)
Let’s do this!
- Preheat your oven to 175 Celsius
- Soak the raisins in lukewarm water
- Scrub the lemon and use a grater to remove the peel (you’ll be using this zest for a bit of “zing” so keep to one side). Squeeze the lemon and collect the juice in a glass
- Sift the self raising flour in a mixing bowel and add the zest and caster sugar
- Cut the butter into small pieces
- Knead the butter through the flour mixture until you have a smooth dough (this can take a bit of time, but keep going. After a while you will get a smooth and supple dough)
- Wrap the dough in some clingfilm and leave to chill in the fridge for about 20 minutes
- Peel and core the apples, and cut into chunks. Now, this will take a bit of time, so get the kettle on before you start!
- Drizzle some lemon juice over the apples – it will stop them from turning brown
- Add the custard, cinnamon, the 4 tbsp of sugar and raisins and mix with the apples, making sure they’re all nicely coated
- Grease a 24 cm diameter Spring Form cake tin
- Use 3/4 of the dough to cover the bottom and the sides of the tin
- Sprinkle a small amount of cornflour to the bottom of the cake (it will give it a nice crunchy texture)
- Tip the apple mixture into the cake tin (or delicately place..)
- Make long strips out of the remaining 1/4 of the dough and arrange a lattice on top of the cake (or any other shape you feel inclined to do – this is your creation so go for it)
- Brush the dough with the whisked egg, which will give it a lovely golden colour when you’re baking it
- Bake the pie in the oven for about 60 minutes, but keep an eye on it to make sure the edges are not burning
Optional finishing touch
To really finish off the cake and give it a lovely looking “glaze”, take a small amount of apricot jam and heat it on the hob on a medium heat. Brush the dough of the cake with the apricot glaze.
You can have Dutch apple pie while it’s hot, but it’s equally as nice cooled down (if you can wait that long!). Serve with some whipped cream and enjoy!
Just typing up this post has made me feel hungry! Have you tried the recipe? I would love to hear what you think of it 🙂 – Find me on social media to share your photos.