Traditional Dutch Apple Pie
||Soft white sugar, ordinary sugar works as well
|| pinch of salt
|| Firm (Cooking) Apples, e.g. Bramley's or any other sour apple
|| Black currants
24 cm springclip tin
Serve when cooled with whipping cream.
- Mix: flour, soft white sugar, salt. Cut the butter in small pieces and add.
Beat the egg in a small bowl. Add ¾ to the flour mixture. With a cool hand knead
to a ball.
- Grease the tin. Line the tin, bottom and side, with ¾ of the dough.
Put the tin and the remaining dough in the fridge.
- Pre-heat the oven to 175º C.
- Soak the raisins and black currants in hot water for 10-15 min.
Peel the apples and cut them into pieces.
- Drain the raisins and currants. Mix the apples, raisins, currants, cinnamon,
and tablespoon sugar.
- Put the apple mixture in the with dough lined tin.
- Use the remaining dough to put a lattice work on the top of the apples.
With a brush put the remaining egg on top.
- Bake for 1 hour just below the middle of the oven.
I often make a 24 cm and 18 cm springclip tin at the same time. You need:
I tend not to add more sugar since we both do not have too sweet a tooth.
If you want to add more sugar you have to ensure you add less flour than I have
just indicated. Add the whole egg to the mixture. A second egg is needed for the top.
More apples, raisins, and currants, cinnamon are required. I tend not to measure this,
but "guesstimate". Just remember, the tins have to be full.
To prevent the cake from being too watery inside I add 2 -3 tablespoons Custard.
Other ingredients that can be added if you wish:
- Dried apricots, soak with the raisins and currants.
- Peach (tinned)
- Finely chopped ginger, no more than 40 gr. for the 2 tins.
- Cranberries, fresh or dried. In particular, dried cranberries work quite well. We happen to use
the ones from Ocean