Dutch apple pie

Dutch apple pie
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 300 gr flour
  • 150 gr sugar
  • 10 gr baking powder
  • 3 gr salt
  • ½ tspn lemon zest
  • 175 gr cold butter
  • 1 egg
  • 50 gr cold water
  • 50 gr nuts
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn bread crumb
  • 1 egg yolk
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs.
  2. Add the egg, lemon zest and cold water and knead until the dough comes together.
  3. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes before rolling out.
  1. Preheat the oven to 175 °C and toast the nuts until they start to smell delicious.
  2. Grease a spring release tin and cover the bottom with baking paper.
  3. Roll out the pastry and cover the bottom and sides of the tin.
  4. With a fork, prick the bottom of the dough to prevent the dough from puffing up as it bakes. Cover and refrigerate for 20 minutes to chill the butter.
  5. Peel and dice the apples and mix them with the lemon juice, cinnamon and raisins.
  6. Spread the bread crumps on the bottom of the tin to soak up any escaping liquid during baking. Place the apple filling on top. Press lightly to compress.
  7. Brush the edges of the pie with the egg yolk and bake the pie at 175 °C in 60 min or until done and golden brown.
  8. Place the apple pie with the tin on a wire rack to cool.
  1. When the pie has cooled down somewhat, place the toasted nuts on top.
  2. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  3. Let the pie cool completely before cutting it. Dust with icing sugar before serving.
Stuff to know
This quantity will yield a pie of 24 cm Ø.
Use firm, tart apples like granny smith or branleys, who keep their shape.
Let the dough chill in the fridge before you fill and bake the pie so it won’t shrink in the oven.
Replace the bread crumbs by some custard powder.