An appealing apple pie recipe is essential for when apple season hits. Fall is the time of the year when you often experience an excess of apples that you have no idea what to do with. The family quickly tires of eating fresh apple after fresh apple so hopefully this gives you some inspiration on how to create an apple pie that your family will go crazy for. At the same time, it is a great way to use up those excess apples.
In this recipe, I did not use raisins as I did not have any available at home. Raisins always add extra flavor and sweetness to an apple and cinnamon mixture. I also added a fair amount of cardamom which I love. This is purely optional and can be discarded or halved in qty according to your own preferences.
As an added bonus, I baked some cookies from the leftover dough, a great option to bear in mind if you ever have leftover dough that you have no use for – the kids and hubby will be asking for more.
Serve with ice cream or whipped cream.
Dutch Apple Pie
Ingredients
Dough
- 300 gr Flour (all Purpose Cake Flour)
- 100 gr Sugar
- 1 pinch Salt
- 200 gr Butter – Cold and cubed
- 2 Tbsp Ice cold water
- 1 lrg Egg
Apple Filling
- 1 kg Apples (slightly sweet is better)
- 100 gr Sugar
- 1 pinch Salt
- 1 Tbsp Custard powder
- ½ Cup Raisins Optional
- 1 Tsp Ground Cardamom Optional
- 2 tsp Cinnamon
- 1 Sprinkle Bread crumbs
Instruction Video (please like and subscribe)
Instructions
Dough
- In a mixing bowl, add flour, sugar, and a pinch of salt and mix.
- Add the cold butter that has been cubed. Crumb the butter into the flour until all the butter is fully crumbed and no large pieces remain.
- Whisk the egg and add to the mixture. Add to the mixture but leave a little of the egg behind to use for brushing the top crust of the pie.
- Mix the egg into the flour and add one Tbsp of ice-cold water. Mix well and form into a dough. Use the balance of the water only if necessary to achieve the required dough consistency. Everything should be well mixed together and shoud not stick to your hands.
- Place the dough into a plastic packet, flatten the dough, and place it in the fridge to rest for an hour.
- Once the dough has rested remove it from the fridge. Cut one-third, cover it again, and place it back in the fridge.
- Use a deep pie dish. The pie dish I used is approximately 20 cm in diameter and 8cm in height.
- Use the 2 thirds of the dough to line the pie dish with the dough approximately 3 to 5mm in thickness.
- Once lined, prick the dough with a fork to provide aeration from the pie. Cover the dish with cling wrap and place in the fridge.
Apple Filling
- Core and peel the apples.
- Slice the apples into approximately 3 to 5mm thick slices and place in a mixing bowl
- Add the sugar, pinch of salt, cardamom, cinnamon and optional raisins. Mix well.
Making the pie
- Preheat your oven to 180℃
- Remove the pie dish and the balance of the dough from the fridge.
- Sprinkle the bottom of the pie dish with crumbs (or oats). This will absorb the excess moisture from the apple filling and help to prevent the base of the pie from being soggy.
- Roll the top dough to approximately ½cm thickness. Use a cookie cutter to cut shapes and patch the top of the pie using the shapes. There should be ample open space to allow for moisture to escape during baking.
- Brush the top crust with the remaining egg.
- Place in oven to bake for between 50 to 60 minutes. It is best to monitor it from the 50-minute mark and to remove it when the top crust has a lovely golden brown appearance. 180℃
- Once baked, remove it from the oven and allow to cool. Once it has sufficiently cooled then remove it from the mold.
- Allow to cool to room temperature before cutting.
- Serve with ice cream or whipped cream.
Biscuits from left-over dough
- Roll the leftover dough to approximately 5mm thickness.
- Use a cookie cutter to cut out interesting shapes. Place the shapes onto a baking tray.
- Bake in a preheated oven for 15 minutes at 180℃
