With fall on our doorstep this delicious traditional ‘Dutch Apple Pie’ recipe is a real crowd-pleaser and together with a generous helping of fresh whipped cream it makes the perfect accompaniment to a warm cup of coffee or cocoa.
Hi Kenarry readers, I’m Sam from ‘A Happy Home In Holland‘ and I’m absolutely thrilled to be joining the Kenarry – Ideas For The Home Creative Team. I thought since I am based in the Netherlands it would be great to share something typically Dutch for my first post. And you can’t get more Dutch than ‘Appeltaart’ (Dutch Apple Pie).
This traditional Dutch Apple Pie is hugely popular here in the Netherlands and can be found everywhere you turn; in restaurants, cafe bars, at birthday parties and in supermarkets.
The Dutch people can not get enough of it and when you taste it you will understand why.
It’s not difficult to make but you do need allow enough time for the prep work.
Dutch Apple Pie
Prep time: 30 – 45 mins
Cook time: 1 hour
2 1/2 cups – plain flour
7/8 cup (14 tablespoons) – cold butter (cubed)
2/3 cup – white sugar
1 pinch of salt
7 apples (8 if small)
1/2 cup – sultana raisins
1/2 cup – white sugar
3 teaspoons – cinnamon
2 tablespoons – custard powder
1/2 cup – fine breadcrumbs (set aside – do not add these to your mixture as you will need these later for the base)
To make the ‘Dutch Apple Pie’
- Peel, core and thinly slice apple and put in large mixing bowl.
- Add sultanas, sugar, cinnamon, and custard to the apples and mix thoroughly.
- Set aside.
- Put flour, sugar and salt and butter into food processor and blend until mix resembles breadcrumbs.
- Whisk egg and add 2/3 of it to the mixture (reserve 1/3 for the top of the pie later).
- Blend until mixture begins to stick together and forms into a ball of dough.
- If the mixture seems a little dry and is not sticking together well you can add a little of cold water (be careful not to add too much).
- Remove from food processor, with floured hands pat into an oval, wrap in clingfilm and refrigerate for 1/2 hour.
(if you don’t have a food processor this step can also be done by hand – with cold hands use your fingertips to rub the butter into the flour until it resembles breadcrumbs, then add the egg and work into the mix until it forms into a dough consistency)
- Pre-heat the oven to 180 ℃ / 350 ℉ (170 ℃ / 325 ℉ for fan or convection ovens).
- Grease 9″ springform baking tin.
- On a floured surface roll out 2/3 of the dough (save a 1/3 for the topping) into a circle that is big enough to line the bottom and sides of a 9″ springform tin.
- Drape the dough over the rolling pin and line the bottom and sides of the baking tin (don’t worry if the side crumbles a bit you can repair it in a moment).
- Trim the dough from the top of the tin and use any excess dough to repair any holes or cracks in the bottom and sides of the dough base.
- Sprinkle the breadcrumbs over the dough base (this is to absorb any excess juice from the apples).
- Now tip the apple filling (not the juice) into the dough base and firmly press the apples down.
- Roll out the dough you reserved earlier and cut into long strips.
- Use these long strips to create a criss-cross pattern on top of the pie.
- Press the edges of the strips firmly into the sides of the pie.
- Now use the 1/3 of the egg you reserved earlier to brush the top of the pie.
- Place in the centre of the pre-warmed oven and bake for approximately 1 hour.
- When the pie is a light golden brown remove from oven and allow to cool before removing from the baking tin.
Serve with a dollop of fresh whipped cream and enjoy 🙂
If this has made your mouth water and it has got you in a baking mood you may like to pop over and check out a few more of my recipes …
Love the ideas you see here on Ideas for the Home by Kenarry®? Subscribe today to get our weekly Ideas in Your Inbox newsletter plus other exclusive gifts and offers — all for FREE!
Need more dessert ideas? Check out these delicious recipes on Ideas for the Home by Kenarry® –