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.

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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

Instructions

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.