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An indulgent mid-morning or afternoon Dutch treat!
300g of flour
175g of sugar
200g of cold butter
1kg of sour apples such as Jonagold or Goudrenet
A pinch of salt
Preheat your oven to 175 ° C and grease a 24cm ‘spring form’ cake tin (one with a removable base). Sift both the flour and 100g of sugar into a mixing bowl. Next, add the butter, salt and ¾ of a beaten egg. Cut the cold butter using two knives and start to knead into the flour, sugar and eggs to form a dough. Gently press ¾ of the dough onto both the base and sides of the cake tin. Peel the apples, remove the cores and cut into small slices. Mix the remaining 75g of sugar with the apples and completely fill the tin with the apple, pressing them in quite firmly. Cut the remaining dough into strips and place on top of the apple mixture in a criss-cross pattern, taking care to ensure that the ends are securely attached to the dough on the edge. Brush the dough strips with the remaining egg and place the apple pie onto the oven rack and bake for about 1 ¼ hours or until golden brown. Once ready, allow the pie to cool before removing from the tin. If you simply cannot resist the delicious aromas filling your kitchen and prefer to serve it warm, then remove it very carefully from the cake tin so that it does not fall apart. If you want to add a special touch to your apple pie, you can mix some raisins and / or chopped almonds into the apple. In the Netherlands this pie is typically served with fresh whipped cream.