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Classic Dutch Apple Pie

from weekendbakery.com

Ingredients for the Apple Pie

serves 6-8

300 g self raising flour

200 g cold butter in little cubes

150 g soft light brown muscovado sugar

3/4 egg (35 g) for the dough

1/4 beaten egg for brushing

a pinch of salt

1 kg tart apples (goudreignet/rode van boskoop)

fresh lemon juice

2 teaspoons / 6 g ground cinnamon

50 g sugar

50 g raisins, washed and soaked and drained (optional)

Mix self raising flour, salt, soft light brown sugar and butter in cubes. Rub

with fingertips until you have a mixture resembling bread crumbs. Add the 3/4

egg and quickly kneed the ingredients into a smooth dough. Leave to rest in the

fridge for an hour.

Peel the apples and cut each apple into 4 equal parts and cut each part into 5

thick slices, sprinkle with lemon juice to prevent oxidation . Add the cinnamon

and 50 grams of sugar to the apples and stir. Add the raisins, leave them out

if you do not like them. Cover and set aside.

Preheat the oven to 175 C / 350 F. Line a round buttered springform baking tin

(20-22 cm) with 3/5 of the dough. Add the prepared apples. Make sure to

distribute the apple slices evenly and to fill the pie so it is firmly packed

with apple (the apples will slink from baking). Shaking the tin a bit might

help you to achieve this.

Now with the left over 2/5 of the dough make a grid/lattice on top of the

apples. Brush the grid lightly with the 1/4 beaten egg (add a bit of water to

the egg to make it easier to brush). Bake the pie for 60 to 70 minutes,

depending on your oven. Leave to cool. You can eat it warm, which is very nice,

but I like it even better when cooled completely.