There's a big difference between your traditional American apple pie and a Dutch one. Instead of a flaky crust, the crust is more like a sweet cookie crust. The filling has a minimal amount of sugar, allowing the apples to really shine.
ABC blog for more information.
I made a few tweaks to the recipe, so I posted my adaptation at the bottom of this post.
Some step-by-step pictures:
|Crust pressed in by hand (no rolling pin required)|
|Crust meet apples. Apples meet crust!|
|Added lattice top and made a rope with the extra dough to put around the edges. Brushed with egg wash.|
|Golden brown and delicious!|
|Look how juicy those apples are!|
- The original recipe called for self-raising flour. Unlike American self-rising flour, Dutch self-raising flour only contains all purpose flour and baking powder (no salt).
- I made half the recipe and baked it in a 6" springform pan.
- The sweet and buttery taste of the crust is amazing. It just melts in your mouth. The apple filling was perfectly cooked. The cinnamon and raisins complimented the apples wonderfully.
- Leftover pie was cut and frozen. Thaw out in the fridge or on the counter, heat it up ever so lightly and enjoy with whipped cream :)
- Don't forget to check out the other ABC Bakers or check out our Facebook page.
Classic Dutch Apple Pie
(adapted from Weekend Bakery)
- 170 gr cold butter
- 300 gr all purpose flour
- 1/2 tsp baking powder
- 104 gr dark brown sugar
- 16 gr vanilla sugar
- 36 gr egg (lightly whisked before weighing)
- large pinch of salt
- 1/4 tsp cinnamon
- 1000 gr apples (I used Gala apples)
- fresh lemon juice (~1 tsp)
- 2 tsp cinnamon
- large pinch of salt (I always like adding salt to the fruit filling)
- 50 gr granulated sugar
- 50 gr golden raisins (I skipped the soaking, hoping they'd soak up the apple juices instead)
- 10 gr corn starch
Make the dough in a food processor. Refrigerate one third of the dough. Press the remaining 2/3 dough into an 8" springform pan, rather than rolling it out. Put the apple filling in the pan and make a lattice top. More details on the lattice top can be found here. Bake the cake in a preheated 350F oven for 60-70 minutes.