Dutch Apple Pie
There is no greater treat I could give my family than home-made apple pie. Especially served a bit warm and with lots of whipped cream. Apple pie is no Dutch invention. Many countries have their own variants. Originally, it is an autumn dish, like applesauce. After the apple harvest, those apples that were a bit damaged, too small to be tasty, or any surplus apples that cannot be kept good over the winter would be processed into something tasty.
Dutch apple pie uses chunks of apple, not slices, which are mixed with raisins, sugar and cinnamon. Some people even add ginger. The pie is usually higher than variants from other countries.
Here's the recipe my grandmother used:
For the dough
- 300 gram (1.3 cup) self-rising flour
- 200 gram (1 cup) cold butter
- 160 gram (3/4 cup) caster sugar
- 1 bag of vanilla sugar
- 3/4 egg (save the rest for topping)
- pinch of salt
For the filling
- 1 kg (4 cups) hard, sour apples
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 2 teaspoons cinnamon
- 60 gram (1/4 cup) raisins
- Mix all the ingredients together; then wrap the dough in plastic foil and let it rest in the fridge for at least 30 minutes.
- Peal the apples, remove the core and cut them in quite big chunks.
- Put the apple pieces in a bowl, add the lemon juice, cinnamon, sugar and raisins, and stir well.
- Roll out about 2/5 of the dough into a circle, just big enough to cover the bottom of your spring form.
- Roll out the rest of the dough and cut two broad strips off to cover the sides of the form. Save the rest for the topping.
- Fill the form with the apple mix.
- Roll out the remaining dough and cut it into large thin strips. Use the strips to decorate the top with a diamond pattern.
- Cover the top with some beaten egg.
- Bake the pie until done (± 75 minutes) at 175 °C (350 °F).
- Let it cool down for at least 5 minutes before removing the spring.
Serve warm with fresh whipped cream and enjoy!