Dutch Apple Pie
Dutch Apple Pie — a classic dessert recipe from the Netherlands.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert, Netherlands, Vegetarian, Nut-Free, Pork-Free, Beef-Free, Lamb-Free, Chicken-Free, Turkey-Free, MSG-Free, Fish-Free, Shellfish-Free
Ingredients
- 175 g butter
- 2 pcs egg yolks
- 300 g flour
- 200 g sugar
- 1 g salt
- 1 g cinnamon
- 100 cup raisins
- 6 pcs apples
- 1 ml water
Instructions
- Put the flour, 150 g of the sugar, a pinch of salt and one egg yolk into the bowl of a food processor; keep the other yolk aside for brushing.
- Cut the butter into small cubes and add them to the processor bowl.
- Pulse until the mixture comes together into a firm dough, taking care not to overwork it or let it warm; check stickiness by pinching a little between your fingers.
- Turn the dough out onto a sheet of plastic wrap, shape it into a round, wrap it tightly and refrigerate for 30 minutes to chill.
- Preheat the oven to 170°C (340°F).
- Line a 22 cm round baking tin with baking paper and brush the sides with butter.
- Cut the apple into cubes and combine with the raisins, the remaining sugar and the cinnamon.
- Reserve one quarter of the chilled dough to make the top strips.
- On a lightly floured surface roll out the remaining dough into a thin sheet and use it to line the baking tin, covering the bottom and sides (or press the dough into the tin if you prefer).
- Crumble the rusks (or sprinkle breadcrumbs) over the bottom of the lined tin and shake or tilt to distribute them evenly.
- Add the apple mixture to the tin and spread it out evenly, then roll the reserved dough, cut it into strips and arrange them over the top in a diamond (lattice) pattern; brush the strips and the sides with the reserved egg yolk.
- Bake the pie in the preheated oven for about 1 hour, or until golden and cooked through, then cool in the tin and loosen the sides before removing.