Snack

Dutch Apple Pie

Name: Dutch Apple Pie
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Cuisine: Dutch
Ingredients: 175g butter, cut into small cubes; some reserved for brushing the tin; 2 eggs, yolks separated; 300g flour, plus extra for dusting the work surface; 200g sugar, 150 g for the dough and the remainder for the filling; salt, Pinch; 1 cinnamon; 100g raisins; 6 apples, cut into cubes; 1 tablespoon water, cold; rusks, crumbled; breadcrumbs may be used instead, as needed

A traditional Dutch-style apple pie with a buttery crust, cinnamon apples, raisins, and a lattice top.

1 hr 45 min
500 kcal
Vegetarian
Dutch
Dessert

Mellowpan tip: Makes 8 servings, plenty to share.

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Ingredients

For 8 servings

Steps

Step 1:
Add the flour, 150 g of the sugar, the salt, and 1 egg yolk to the bowl of a food processor.
Step 2:
Add the butter cut into small cubes.
Step 3:
Process into a firm dough without overprocessing, so the dough does not become warm.
Step 4:
Check whether the dough sticks by pinching it between your fingers.
Step 5:
Turn the dough out onto a piece of plastic wrap.
Step 6:
Shape it into a round ball with your hands and wrap it in the plastic.
Step 7:
Place the dough in the refrigerator for 30 minutes to cool.
30 min
Step 8:
Line a 22 cm round baking tin with baking paper.
Step 9:
Brush the sides of the tin with butter.
Step 10:
Preheat the oven to 170°C (340°F).
Step 11:
Cut the apples into cubes.
Step 12:
Mix the apples with the raisins, remaining sugar, and cinnamon.
Step 13:
Place the cooled dough on a flat surface dusted with flour.
Step 14:
Roll the dough into a thin sheet and place it in the baking tin, covering the bottom and sides well.
Step 15:
Alternatively, press the dough directly into the tin if preferred.
Step 16:
Keep one-quarter of the dough separate for the strips on top.
Step 17:
Crumble the rusks over the dough-lined bottom of the tin; breadcrumbs may be used instead.
Step 18:
Shake the tin gently to distribute the crumbs evenly across the bottom.
Step 19:
Add the apple mixture and spread it evenly over the tin.
Step 20:
Roll out the remaining dough and cut it into strips.
Step 21:
Arrange the strips over the pie in a diamond-shaped pattern.
Step 22:
Brush the strips and sides with the remaining egg yolk.
Step 23:
Bake in the preheated oven for about 1 hour, or until golden and cooked through.
1 h
Step 24:
Leave the pie to cool in the tin, loosening the sides before opening the tin.