My latest handmade product photo was very popular, and there were many requests for a DIY description. No, this is not about jewelry, neither about amber (although the colour matches). This is about how to make a traditional Dutch apple pie, like my mom, aunties and grandparents made.
Dutch Apple Pie ingredients
For a normal bake form as shown of 24 cm diameter.
- 300 gr flour
- 150 gr sugar
- 200 gr butter
- pinch of salt
- 1 egg
- 5 apples
- 2 heaped tablespoons of shaved almonds
- 2 tablespoons raisins
- bit of lemon juice
- sugar according taste
- 2 coffee spoons of cinnamon
- Optional: Some alcoholic nice drink to soak the raisins
Start with the dough. The butter should be cold. Mix flour & sugar & salt, cut up the butter in smaller pieces for more convenient mixing, and mix all well. Add 1 egg to make the dough more malleable, and knead the dough to one consistent ball.
Put the dough in a cold place while you prepare the filling. It will make it more consistent, and easier to roll later.
Save a little bit of butter to grease up the baking form.
For the filling I soak the raisins in alcohol available before. Can be rum, whiskey, Amaretto, vodka, whatever you like really. You can also skip this.
Same goes for the nuts. Traditionally these should be almonds, but I happen to have 20 kilograms of fresh walnuts from 2 trees in my garden every year, and hazelnuts from a bush, so I tend to use these instead.
The apples should be cut up in little blocks, do not grate them (it will become pulp), and neither use large slices (the pie will be too dry). Cinnamon is not optional. Heap it on!
Mix everything, and now it is time to start the oven.
The oven should be pre-heated to 180°C.
Grease up the baking form with butter.
The dough should roughly be divided in 3 pieces, 40% for the bottom, 30 and 30% for the sides and top.
Roll it out evenly, the bottom I do in one piece, for the sides and top I make strips.
After you put dough on the bottom and the sides add the filling, divide evenly. I press it slightly.
Cut strips of dough for the top. The apples are moist, and you really need the open spaces so the moisture can escape.
To get the nice golden colour on top you whisk another egg, and brush this over the dough.
The apple pie should bake in the oven on 180°C for 45 minutes.
I find the pie is nicest either warm from the oven, topped with whipped cream or vanilla or speculaas (traditional Dutch ginger cookies) ice cream, or 1 day later out of the fridge (the consistency is really nice then somehow).