Dutch Apple Pie
After living in the Netherlands for 7 years and trying multiple ‘best-rated’ apple pie spots, I am confident to say that this comes up pretty high on the apple pie winner list. The crust is flakey, the apples are perfectly sweet, and you get a spiced caramel-like center between the fruit. Perfection!
Ingredients:
For the crust:
300g self-raising flour
150g dark brown muscovado sugar
pinch of salt
200g salted butter (cold and cut into cubes)
1 large egg (for dough)
1 large egg (whisked for egg wash)
For the filling:
6 large apples (I used Pink Lady, but you can use any)
1 tbsp lemon juice
1 tsp vanilla paste
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground clove
1/4 tsp ground ginger
2 tbsp sugar
1/4 tsp salt
Method:
Preheat the oven to 180 degrees Celsius (356 Fahrenheit) and line a round 9” spring-form tin.
In a large bowl, add the flour, sugar, salt, and butter, then use your fingers to rub the butter into the flour until it makes crumbs.
Add the large egg to the crumb mixture and use a wooden spoon to mix it until it all comes together and forms a dough. Knead with your hands until it is smooth, then cover and set in the fridge.
Peel and core the apples, then cut them into cubes (you can choose how big you want them; I like mine fairly small).
Add the apples and all of the filling ingredients to a large pot, and set it to low heat to start simmering. Stir occasionally and turn off the heat when they get soft and jammy (about 20 minutes).
In the meantime, use 2/3 of the cold dough to evenly press into the lined, round tin. Reserve the other 1/3 dough for the top.
Spoon the apple mixture evenly into the crust. Make sure to get any juices at the bottom of the pot.
Roll out the last 1/3 of the dough on a floured surface and cut thin strips (about 1” wide) for the lattice top. Form a grid on top of the apples with the dough strips.
Brush the dough grid with eggwash until it is all covered (allowing for an even golden brown).
Bake for 1 hour, then allow to cool slightly before cutting into slices.
Serve with a scoop of vanilla ice cream or homemade custard. Enjoy!