Dutch Apple Pie
A community recipe by duffs10Not tested or verified by Nigella.com
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Preheat the oven to 175°C.
Sift the flour and salt. Add the caster sugar. Add the cubes of butter, egg and honey, then work the mixture into a dough ball with your hands. Chill in the fridge for 30 minutes.
Soak the raisins in the rum and limoncé (if using). Add the lemon zest and juice, and ginger. Let this soak while you peel and roughly chop the apples. Add the apples to the raisin mixture, followed by the caster sugar, walnuts (if using) and cinnamon. Mix together well to keep the apples from browning. In a separate bowl, beat the eggs, milk and custard powder until smooth, then add this to the apple mixture. Combine well.
Roll out 3/4 of the dough into a circle and line a 30cm deep pie dish. Add the filling. Roll out the remaining dough and slice into strips. Arrange the strips in a criss-cross pattern over the filling and brush with the beaten egg. Dust the top with cinnamon. Bake for 50 minutes. While the pie is still hot, glaze the top with the jam or marmalade. Allow to cool completely before cutting. Store in a cool place. The pie’s flavour is best after 1 or 2 days, and is traditionally eaten with a cup of coffee.
Preheat the oven to 175°C.
Sift the flour and salt. Add the superfine sugar. Add the cubes of butter, egg and honey, then work the mixture into a dough ball with your hands. Chill in the fridge for 30 minutes.
Soak the raisins in the rum and limoncé (if using). Add the lemon zest and juice, and ginger. Let this soak while you peel and roughly chop the apples. Add the apples to the raisin mixture, followed by the superfine sugar, walnuts (if using) and cinnamon. Mix together well to keep the apples from browning. In a separate bowl, beat the eggs, milk and custard powder until smooth, then add this to the apple mixture. Combine well.
Roll out 3/4 of the dough into a circle and line a 30cm deep pie dish. Add the filling. Roll out the remaining dough and slice into strips. Arrange the strips in a criss-cross pattern over the filling and brush with the beaten egg. Dust the top with cinnamon. Bake for 50 minutes. While the pie is still hot, glaze the top with the jam or marmalade. Allow to cool completely before cutting. Store in a cool place. The pie’s flavour is best after 1 or 2 days, and is traditionally eaten with a cup of coffee.
Introduction
My mother was born in Holland so I had to include this treat. It's a nice balance to counter the notions that Dutch cuisine is all pickled herring, boiled potatoes and gouda cheese. For an extra special treat, slather on custard or double cream - though that could make it a heart attack on a plate...
My mother was born in Holland so I had to include this treat. It's a nice balance to counter the notions that Dutch cuisine is all pickled herring, boiled potatoes and gouda cheese. For an extra special treat, slather on custard or double cream - though that could make it a heart attack on a plate...
Ingredients
Serves: 8–12
Metric
Cups
For the Dough
- 300 grams flour
- 1 pinch of salt
- 200 grams butter (chilled and cut into cubes)
- 150 grams caster sugar
- 1 medium egg
- 1 tablespoon honey
For the Filling
- 100 grams raisins
- 1 tablespoon rum
- 1 tablespoon limoncello (optional)
- 1 lemon (zested & juiced)
- 1 tablespoon grated fresh ginger
- 4 bramley apples
- 50 grams caster sugar
- 50 grams walnuts (optional)
- 1 teaspoon cinnamon
- 2 medium eggs
- 1 tablespoon milk
- 1 tablespoon custard powder
- 1 medium egg (beaten for egg wash)
- 1 sprinkling of cinnamon (for dusting)
For the Glaze
- 4 tablespoons apricot jam (or marmalade - warmed)
For the Dough
- 10⅗ ounces flour
- 1 pinch of salt
- 7 ounces butter (chilled and cut into cubes)
- 5⅓ ounces superfine sugar
- 1 medium egg
- 1 tablespoon honey
For the Filling
- 3½ ounces raisins
- 1 tablespoon rum
- 1 tablespoon limoncello (optional)
- 1 lemon (zested & juiced)
- 1 tablespoon grated fresh gingerroot
- 4 bramley apples
- 1¾ ounces superfine sugar
- 1¾ ounces walnuts (optional)
- 1 teaspoon cinnamon
- 2 medium eggs
- 1 tablespoon milk
- 1 tablespoon custard powder
- 1 medium egg (beaten for egg wash)
- 1 sprinkling of cinnamon (for dusting)
For the Glaze
- 4 tablespoons apricot jam (or marmalade - warmed)
Method
Dutch Apple Pie is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Dough:
Filling:
Assembly:
Dough:
Filling:
Assembly:
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