A real Dutch apple pie, filled with fall apples, currants and topped with a diamond dough pattern, the traditional way!
Apple Pies come in many shapes and sizes. But the real Dutch apple pie is in my opinion the one with the diamond of dough on top. Those with a filling of dried sweet juicy apples. And of course, covered with apricot jam for a beautiful shine. And for sure hereby a how to make this delicious Dutch apple pie.
- By storing the dough in the refrigerator in between, it will be cold and will stick less. So don't take the package for the topping out of the cooling until you ready to roll it out and cover the cake with it.
- By adding custard, the excess moisture is absorbed and the cake does not become too moist.
- You heat the currants for 10 minutes. As a result, they will swell, have sufficient moisture and won't burn as quickly.
It's a good taste!
Traditional Dutch apple pie
This recipe is:
- Mixer with dough hooks or a kitchen machine with dough hooks
- plastic foil
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- spring form 24 cm diameter
- 300 gram flour
- 125 gram sugar
- 1 pinch salt
- 2 egg yolks cold, size L
- 200 gram butter cold
- 100 gram currants
- 100 ml water
- 1 kg apples e.g. Elstar
- 2 teaspoon custard
- 2 teaspoons gingerbread spices
- 5 tablespoons sugar
- 3 tablespoons apricot jam
- The dough is the most easy to prepare with a food processor with knife. Add your flour, sugar and butter to the bowl of the food processor.
- Pulse until there are small grains formed.
- Pour the egg yolks and pulse until you have a cohesive dough.
- Divide the dough in two (⅓ of dough and a second piece of ⅔) and wrap both pieces of dough in plastic.
- Place the dough at least 20 minutes in the refrigerator. It will become less sticky.
- Preheat the oven to 180 degrees Celsius.
- Grease a springform with a diameter of 24 cm with butter.
- Unpack the largest package of dough and roll into a large piece of about 32 x 32 cm.
- Line the bottom and sides of the springform pan with the dough.
- Put the springform back in the refrigerator.
- Put the raisins in the water in a saucepan and bring to the boil. When that happens, turn off the heat and let the pan stand for 10 minutes.
- Dry the currants with a towel by gently blotting
- Peel the apples and remove the core. Cut into cubes of 1 x 1 cm.
- Mix the apples in a bowl with the currants, custard, sugar and spices.
- Remove the springform from the refrigerator and fill with apple mixture. Put back in the fridge.
- Unpack the second package of dough and roll it out thinly.
- Cut strips of dough.
- Take the cake tin from the refrigerator and place the strips on top of the cake, creating a diamond shape.
- Put the cake in the oven and bake for 50 minutes.
- Remove the cake from the oven and let it stand for about 5 minutes.
- Heat the apricot jam with 2 tablespoons of water and brush the top of the cake with jam so you get a nice shine.
- Let the cake cool for 10 minutes and then remove the springform.
- You can eat the apple pie while still warm, but it's also delicious served cold.