Tarte tatin, torta di mela, apple pie or appeltaart. There are so many different ways of making an apple pie. But we would love to share this recipe for Dutch apple pie with you. It has been in the family for ages and has a secret ingredient!
Springform cake tin
Make the dough and the filling a day in advance.
Sieve the flower into a bowl. Put the cold butter in and cut the butter with 2 knives. Add the sugar, egg, a pinch of salt and the secret ingredient: rum. Just fill the cap of the bottle with rum and add.
Knead the dough until all the ingredients are well mixed. Make a ball and put it in cling film. Flatten the dough so it will be easier to roll out. Put it in the fridge for at least 8 hours.
Cut each apple in 8 pieces and then slice thinly.
Rinse the raisins and add to the apples in a large bowl.
Add the sugar, walnuts, cinnamon and again...RUM.
This time you can fill the cap of the bottle twice. Cover the bowl with cling film and put it in the fridge for at least 8 hours.
The actual pie making
Yes! It is finally time to make the actual pie.
Preheat the oven on 160C.
Grease the baking tin. Take the dough and roll it out with a rolling pin on a well floured purpose. Line the baking tin with the dough. Make sure you keep enough dough for the top. Put the filling in the baking tin. If the filling is really wet, drain it. Otherwise you get a soggy bottom and we do not want to disappoint Mary Berry.
Make long 3 cm wide strips to make the braided top. Brush the egg wash on the dough. Put the tin on a rack in the middle of the oven and bake for approxamitely 1 hour.
Wait to get the pie out of the tin until it is fully cooled down. I actually like the pie much more after it has been in the fridge. Don't forget to whip some fresh cream and ENJOY!