RECIPE - THE PERFECT DUTCH APPLE PIE

December 22, 2017

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! 

 

Ingredients

  • 320 grams flower

  • 240 grams butter (cold)

  • 160 grams caster sugar

  • 1 egg

  • Salt

  • Rum 

  • 1 kilo apples (preferably goudreinetten)

  • 250 grams walnuts

  • 150 grams granulated sugar

  • 150 grams raisins

  • 1 teaspoon cinnamon

  • Rum

  • Eggwash

 

Utenstils

  • Springform cake tin

  • Rolling pin

  • Sieve

  • 2 knives

 

How to

Make the dough and the filling a day in advance.


Dough

  • 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. 


Filling

  • 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!

 

 

Please reload

UITGELICHTE BERICHTEN

HOTSPOTS DEN HAAG 2019 Foodbloggerstour

November 10, 2019

1/10
Please reload

RECENTE BERICHTEN
Please reload

ARCHIEF
Please reload

VOLG ONS
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
  • Grey Facebook Icon
  • Grey Instagram Icon

FOODIES HAVE ARRIVED

foodieshavearrived@gmail.com 

Privacyverklaring

Copyright 2018 - Foodies Have Arrived