Traditional Dutch Apple Pie

Ingredients

• 200 g Unsalted butter (Plus extra for greasing the springform pan, if needed)
• 200 g White basterdsuiker or caster sugar (For the dough)
• 400 g Self-rising flour (Some additional flour is used for dusting the pan and work surface)
• 400 g Egg (Beaten and divided: half for the dough and half for the egg wash)
• 8 g Vanilla sugar (For the dough)
• Salt (A pinch, for the dough)
• 1500 g Sweet-and-sour apples (Unpeeled in the stated quantity; peel, core, and slice before using. Goudreinetten are preferred; Jonagold or Elstar are suggested alternatives.)
• 75 g Fine granulated sugar (Mixed with the cinnamon)
• 3 tsp Ground cinnamon (Mixed with the granulated sugar; 1 tsp is stated as 5 ml)
• 15 g Breadcrumbs (Sprinkled over the bottom crust to absorb moisture from the apples)
• Flour for dusting (Used to dust the greased springform pan and work surface; amount not specified)

Steps

1. 1

   Beat the egg loosely, then divide it into two portions. Reserve one half for mixing into the dough and the other half for brushing over the lattice topping.

2. 2

   Mix the butter, basterdsuiker or caster sugar, self-rising flour, half of the beaten egg, vanilla sugar, and a pinch of salt until a firm dough forms.

3. 3

   Divide the dough into three equal portions.

4. 4

   Peel, core, and slice the apples.

5. 5

   Mix the granulated sugar and cinnamon together in a cup to make the cinnamon-sugar mixture.

6. 6

   Grease a springform pan and dust it with flour.

7. 7

   Use one portion of dough to cover the bottom of the pan. Use a second portion to cover the sides. The dough may be rolled out, or pressed directly into place in the springform pan.

8. 8

   Sprinkle the breadcrumbs over the bottom of the lined pan so they can absorb moisture from the apples.

9. 9

   Place half of the apple slices in the pan and sprinkle them with one-third of the cinnamon-sugar mixture.

10. 10

    Add the remaining apple slices to the pan and sprinkle the remaining cinnamon-sugar mixture over the top.

11. 11

    On a flour-dusted work surface, roll out the final portion of dough to a sheet about 5 mm thick.

12. 12

    Cut the rolled dough into strips about 1 cm wide.

13. 13

    Arrange the strips crosswise over the apples to form the lattice topping. Use a few extra strips to finish the edges.

14. 14

    Brush the dough lattice and edges with the reserved half of the beaten egg.

15. 15

    Place the pie slightly below the center of a conventional oven. Bake at 170°C / 340°F for 60 minutes, until done and golden brown.

16. 16

    Allow the pie to cool in the pan before removing the ring of the springform pan.

Notes

The structured recipe does not specify the springform pan size. The pie can be frozen wrapped in plastic and placed in a tied plastic bag for up to 3 months. Defrost overnight in the refrigerator, or for approximately 5–6 hours on the counter. If using salted butter, omit the pinch of salt. The author notes that 500 g all-purpose flour plus 15 g baking powder can be used to make self-rising flour, although that substitution yields more flour than this recipe requires.

Nutrition per serving

• dessert
• pie
• baked
• European
• Dutch
• vegetarian
• apple dessert
• family recipe