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Dutch Apple Pie

A community recipe by

Not tested or verified by Nigella.com

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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 root 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.

  • Preheat the oven to 175°C.
  • Dough:

  • 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.
  • Filling:

  • 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.
  • Assembly:

  • 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.
  • Dough:

  • 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.
  • Filling:

  • 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.
  • Assembly:

  • 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.
  • Tell us what you think