Shopping list for the pie
300g plain flour
100g caster sugar
pinch of salt
200g cold butter cubes
1 free-range organic egg
50g bread-crumbs
40g apricot jam
For the filling
100g sultanas
2 kilos of gold Reinettes
some fresh lemon juice
100g caster sugar
1 tablespoon cinnamon
3 tablespoons custard powder
There is nothing more Dutch than apple pie with your coffee. Tomorrow the coffee recipes will follow, today we make a classic Dutch apple pie. Gran's recipe for apple pie is very tasty and she also had 3 useful tips for us!
Three tips for a perfect result
If the dough is too dry mix in two tablespoons ice cold water
Sprinkle bread-crumbs on the dough bottom, it prevents a soggy pie bottom after baking
Do mind that the top of the pie is not browning too fast during baking, if so cover with aluminum foil
How to make a Dutch Apple Pie
Stir flour, salt and soft white sugar until combined.
Rub the cold butter cubes into the flour mixture.
Beat the egg, add it to the dough and knead it firmly.
Wrap the dough in cling film and place it 30 minutes in the fridge.
Peel and core the apples then slice them into thin wedges.
Toss the apples with lemon juice to prevent discolouring.
Dab the sultana's dry and mix them with the sugar, cinnamon and custard into the apples.
Preheat the oven to 180°C
Grease a 25cm spring form, clamp wax paper on the bottom.
Roll out 2/3 dough on waxed paper sprinkled with flour.
Cover the baking tin with dough, sprinkle with bread-crumbs.
Fill the dough casing with the apple mixture.
Cut the remaining dough in strips, weave them on to the pie.
Slide the pie in the middle of the oven and bake it for 60 minutes.
Place the pie on a wire rack but remove the spring form when it is cooled completely.
Warm the apricot jam and brush it on the pie for a pretty shine.
Serve the apple pie with whipped cream or ice cream, we prefer coffee.