Tuesday, November 29, 2011

Dutch Apple pie

We found some nice Granny Smith apples and we had to bake apple pie. Peter, my husband, normally bakes apple pie. But, he was too busy in the garden and the apples were waiting. I used the same recipe as for Nutty Fruity Pie, a delicious pie. It's important the dough crumbles by using cold butter. If your kitchen is too warm, you can place the dough in the refrigerator to cool off.
This recipe is made as a Dutch Apple Pie; double crust pie. Originally the Dutch Apple Pie has strands of dough cover the pie in a lattice. It holds the pie together but you can see the filling. The apples are crisp and mildly tart, like Goudreinet or Elstar. Here we don't have these Dutch apples, but we found Granny Smith a good replacement. In the filling you find raisins, lemon juice and cinnamon. Dutch Apple pies go back a long time, they are found on paintings made in the 17th century. Even though the recipe is still the same, today I choose for a full top in stead of lattice. 

The recipe calls for an Ø24 cm baking pan, but we like a thick and crunchy pie crust.  I choose a smaller size baking pan. 

This is what I use for 1 small pie Ø22 cm:
300 gr all purpose flour
180 gr salted butter directly from the refrigerat
or and cut into small cubes
150 gr brown sugar (I used 50 gr dark packed sugar and 100 gr white sugar)
1/2 egg, whisked (the other halve goes on the top of the pie)
1 pinch of salt
100 gr raisins
4 granny smith apples (slightly sour) sliced or cubed
lemon juice
1 teaspoon cinnamon
1 teaspoon icing sugar
This is what I did: 
Pre heat the oven to 200˚C.
Put the apple slices or cubes in a bowl and sprinkle lemon juice over. Add the icing sugar and cinnamon and mix it well. Cover and let it rest.
Put the flour, sugar(s), salt and half of the egg in a bowl. Add the colt butter cubs with two knives and mix till the dough is crumbly.
Take 2/3 of the dough and push it firmly in the lightly buttered and floured baking pan 2 cm of the top free of dough. Roll the remaining 1/3 of dough until it fits the top of the baking pan.

Put apple mixture in the pan. Place the remaining 1/3 of dough op top.

Brush the remaining egg on top of the dough.

Place the form in the oven until the top is nicely brown. This takes around 50 – 60 minutes.

Cool on wire rack. You can add whipped cream or ice cream, but we ate it as it is. It tasted great!

I send this Dutch Apple Pie to Susan of YeastSpotting and to Cathy of Bake Your Own Bread.  Have a look to see what we baked last month.

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