Tuesday, November 29, 2016

ABC - Classic Dutch Apple Pie

I baked this October ABC recipe a couple months ago. The Classic Dutch Apple Pie recipe from the Weekend Bakery was amazing! Just the way I remember this childhood favorite dessert :)

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.

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the 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:
Apple/cinnamon/raisin filling

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!

Bon Appetit!

Final thoughts/tips:

  • 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)

Ingredients (dough)
  • 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
Ingredients (filling)
  • 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.

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