When we asked Marjon Borsboom to give us a recipe for the Easter holiday, the first thing that popped into her mind was one of her proudest specialties – Dutch apple pie. Although traditionally an autumn dish, it can be thoroughly enjoyed in any season (we tried her version in winter and loved it), and can be a nice surprise to offer your loved ones or an occasion to bake together.
DUTCH APPLE PIE
BAKING TIME: 1 ¼ hour on 175⁰
300 g flour
200 g cold butter or margarine
100 g castor sugar or very fine sugar
a pinch of salt
one egg (whisked)
1 kg apples (not too juicy, buy Boskoop if available)
100 g raisins (washed) or 50/50 raisins and dried cranberries
50 g very fine sugar
1 sachet of vanilla flavoured sugar
½ teaspoon of cinnamon
50 g almonds, chopped and peeled (optional)
the zest of one lemon (optional)
Butter a spring cake tin (24 cm Ø) and lightly dust it with flour or icing sugar. Preheat your oven at 175⁰C (160⁰ fan assisted).
Sieve flour and sugar into a large bowl. Chop butter in cubes and add. Also add ¾ of the whisked egg. Use cool hands to knead consistent dough. Press ¾ of this dough into the spring cake tin, also up the sides. Now all dough needs to rest in a cool place. If you choose the fridge, cover with cling film.
Peel the apples, cut into quarters, remove the cores and slice thinly into a bowl. Add the raisins, (vanilla) sugar and cinnamon and mix with a spoon. Almonds and/or lemon zest are optional additions. TIP: if you add some vanilla custard powder, it will absorb excess liquid from the apples (or sprinkle a thin layer on the bottom of the dough in the tin).
Now put the apple mixture in the tin and lightly press with the palm of your hand. Roll long strips of the remaining dough and place them crosswise on top of the apple mixture. Press the strips flat, egg-wash them with a brush. Bake your pie on a grid in the middle of the oven for 1 – 1 ¼ h. If necessary, carefully drain off excess liquid and allow the pie to cool off in the tin, on a grid.
Serve with whipped cream and/or a scoop of vanilla ice cream (also caramel sauce is recommended).