Grandma's Dutch apple pie
Here is the BEST recipe to bake a real Grandma's Dutch apple pie! You know the one with that checkered pattern on top. With a filling of soft apples.
Ingredients
Dough
- 2½ cups all-purpose flour
- ⅔ cups sugar
- ⅛ teaspoon salt
- 2 sticks butter cold
- 2 egg yolks cold, size L
Filling
- ⅔ cups currants
- ½ cup water
- 2¼ pound apples e.g. Elstar
- 2 teaspoon custard
- 2 teaspoons speculaas spice mix or ground gingerbread spices
- 5 tablespoons sugar
Topping
- 3 tablespoons apricot jam
Ingredients you need per step are listed below the step in Italic
Instructions
Dough
- The dough is the easiest to prepare with a food processor with a knife. Add your flour, sugar, salt, and butter to the bowl of the food processor.2½ cups all-purpose flour, ⅔ cups sugar, ⅛ teaspoon salt, 2 sticks butter
- Pulse until there are small grains formed.
- Pour in the egg yolks and pulse until you have a cohesive dough.2 egg yolks
- Divide the dough into two (⅓ of the dough and the second piece of ⅔), and wrap both pieces of dough in plastic.
- Place the dough for at least 20 minutes in the refrigerator. It will become less sticky.
- Preheat the oven to 350 °F (180 °C).
- Butter the springform (10 inches indiameter /25 cm).
- Unpack the largest package of dough and roll it into a large piece of about 13 x 13 inches (32 x 32 cm).
- Line the bottom and sides of the springform with the dough.
- Put the springform back in the refrigerator.
Filling
- Put the currants in the water in a saucepan and bring to a boil. When that happens, turn off the heat and let the pan stand for 10 minutes.⅔ cups currants, ½ cup water
- Dry the currants with a towel by gently blotting.
- Peel the apples and remove the core. Cut into cubes of ½ x ½ inch (1 × 1 cm).2¼ pound apples
- Mix the apples in a bowl with the currants, custard, sugar, and spices.2 teaspoon custard, 2 teaspoons speculaas spice mix, 5 tablespoons sugar
- Remove the springform from the refrigerator and fill it with the apple mixture. Put it back in the fridge.
- Unpack the second package of dough and roll it out thinly.
- Cut strips of dough about ½ inch wide (1 cm).
- 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.
Topping
- Heat the apricot jam with 2 tablespoons of water and brush the top of the cake with jam so you get a nice shine.3 tablespoons apricot jam
- 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.
NOTES
1. Apples: The tastiest apples for baking this Dutch apple pie are Elstar, Jonagold, or Granny Smith apples. Choose one variety or mix them for a fuller flavor.
2. Ingredients: Make sure the ingredients for the dough are very cold. Then you get a flaky dough, which is tasty because the butter crumbles will melt and give a flavor explosion. And because the dough is cold, it doesn't stick that much when you roll it out. Put it in the fridge in between so that it stays cold.
3. Custard: By adding custard, the excess moisture is absorbed and the filling does not become soggy.
4. Currants: You put the currants in hot water for ten minutes. As a result, they won't burn in the oven.
5. Oven: If you bake in a convection oven (Fan oven), bake for 50 minutes at 355 °F (180 ° C). If you use a conventional oven (top and bottom heat), you can still bake for 50 minutes, but at 390 °F (200 ° C).
6. Storage
- At room temperature: Store the cake in a cake box or wrap it in foil and put it away as cool as possible. This way it will last for one to two days.
- Refrigerator: Cover the apple pie. You can keep the Dutch apple pie in the fridge for up to three days.
- Freezer: Let the cake cool completely. Then wrap it airtight with foil or in a freezer box. You can freeze the cake for up to one month. Let it thaw in the refrigerator. TIP: Bake it for 10 minutes at 320 °F (160 °C) before serving.
Nutrition
Calories: 581kcal | Carbohydrates: 88g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 233mg | Fiber: 5g | Sugar: 49g | Vitamin A: 888IU | Vitamin C: 7mg | Iron: 3mg
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