Dutch Apple Pie

Baking and Desserts | Dutch cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Dutch Apple Pie

Ingredients

Wheat Flour - 10.6 oz
Butter - 7.1 oz
Sugar - 6 oz
Salt - ½ teaspoon
Chicken Egg - 1 piece
Water - 2 tablespoons
Citrus Zest Mix - 2 pieces
Orange zest - 1 piece
Meyer Lemon Juice - 1 fl oz
Raisins - 1.8 oz
Apple - 2 lbs
Semolina - 3 tablespoons
Walnuts - 1.8 oz
Apricot Jam - 3.2 oz
Rum - 3 tablespoons
Cinnamon - 2 teaspoons
Baking Powder - 1 tablespoon

Step by Step guide

Step 1

For the dough, mix the flour, baking powder, salt, and 100 g of sugar in a bowl. Cut the room temperature butter into cubes and add it to the flour. Add cold water, the 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.

Step 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 toss them into the bowl with lemon juice, stirring occasionally with a spatula to ensure all apples are coated in juice. Soak the raisins in boiling water. Drain the water. Add the raisins to the apples (you can substitute raisins with dried apricots). Chop the walnuts and add them to the apples. Grate the zest of one orange into the mixture. Add 70 g of sugar, cinnamon, and half of the semolina. Gently mix everything with a spatula. Let it sit for an hour to absorb the flavors.

Step 3

Remove the dough from the refrigerator. Set aside one-third for the top. Roll out the larger portion of the dough and lay it in the baking dish, covering the bottom and sides completely. Sprinkle the remaining semolina on the bottom of the dish to absorb the juices from the apples. Add the filling. Roll out the second portion of dough. Cut it into strips about 2 cm wide. Lay the strips over the filling to create a lattice pattern, pressing the edges together. Preheat the oven to 392°F. Bake for about an hour, or until the top dough is golden brown.

Step 4

For the caramel, prepare the apricot caramel 10 minutes before the pie is done. In a saucepan, mix the apricot jam with the rum. Place it over heat, stirring constantly. Remove from heat as soon as the caramel begins to boil.

Step 5

Remove the finished pie from the oven and immediately brush it with the caramel. Let it sit for about 10 minutes. Serve warm or cold, with whipped cream or ice cream.