Dutch Apple Pie
8 servings
120 minutes
Dutch apple pie is a classic treat that reflects the cozy atmosphere of Dutch cuisine. Its roots go deep into history, where apples, spices, and dough created a harmony of flavors. A dense base of fragrant dough with lemon and orange zest perfectly complements the juicy filling of apples, raisins, and nuts. Cinnamon adds special depth to the flavor, creating a spicy, warm aroma. The pie is topped with a traditional lattice crust, making it even more appetizing. Finally, it is covered with apricot caramel for shine and a subtle fruity sweetness. This pie is perfect as a standalone dessert or accompanied by whipped cream or ice cream, turning every tea time into a little celebration.
1
For the test, mix flour, baking powder, salt, and 100 g of sugar in a bowl. Cut room temperature butter into cubes and add it to the flour. Add cold water, an egg, and the zest of one lemon. Knead the dough. If the dough is too sticky, add a little flour until it becomes elastic. Place the dough in the refrigerator for 1 hour.
- Wheat flour: 300 g
- Baking powder: 1 tablespoon
- Salt: 0.5 teaspoon
- Sugar: 170 g
- Butter: 200 g
- Water: 2 tablespoons
- Chicken egg: 1 piece
- Lemon zest: 2 pieces
2
For the filling, squeeze the juice of one lemon into a bowl to prevent the apples from browning. Peel the apples, remove the core, cut them into cubes about 2 cm and add them to the bowl with lemon juice, stirring occasionally with a spatula to coat all the apples. Soak raisins in boiling water and drain. Add to the apples (raisins can be replaced with dried apricots). Chop nuts and add to the apples. Grate the zest of one orange into it as well. Add 70 g of sugar, cinnamon, and half semolina. Mix everything gently with a spatula and let it soak for an hour.
- Lemon juice: 30 ml
- Apple: 1 kg
- Raisin: 50 g
- Walnuts: 50 g
- Orange zest: 1 piece
- Sugar: 170 g
- Cinnamon: 2 teaspoons
- Semolina: 3 tablespoons
3
Take the dough out of the fridge. Separate a third for the top. Roll out the larger part and place it in the mold to cover the bottom and sides completely. Sprinkle the bottom with the remaining semolina to absorb the juice from the apples. Add the filling. Roll out the second part of the dough. Cut into strips 2 cm wide. Place the strips on top of the filling to form a lattice, pressing the edges. Preheat the oven to 200 degrees. Bake for about an hour, or until the top dough is golden brown.
- Semolina: 3 tablespoons
4
For the caramel, 10 minutes before the pie is ready, we prepare apricot caramel. In a saucepan, mix apricot jam with rum. Place on heat, stirring constantly. Remove from heat as soon as the caramel starts to boil.
- Apricot jam: 90 g
- Rum: 3 tablespoons
5
Take the finished pie out of the oven and immediately brush it with caramel. Let it sit for about 10 minutes. Serve warm or cold, with whipped cream or ice cream.