Classic Dutch Apple Pie

Let’s enjoy some real Dutch comfort food, let’s make a classic Dutch Apple Pie, one that is rich and full of flavours. Could be eaten warm, could be served with whipped cream, as long as you use lots of apples, just the right amount of cinnamon and don’t forget to add some lemon zest to the dough.

Apple-wise you’re looking for a tart apple, one that will keep its structure when cooked. If the apple is very high in acid content (for instance the Belle de Boskoop, another Dutch classic, also known as Goudrenet) then you risk having compote in your pie. We prefer using Jonagold. Widely available, tasty, just the right firmness and not expensive.

Making a classic Dutch apple pie is a bit of work, especially when everything is homemade: the dough (shortcrust), the almond paste and the pie itself. Just keep thinking of the delicious result!

What You Need (Dough)

50 grams of White Caster Sugar
100 grams of soft Unsalted Butter
½ Egg (beaten)
½ teaspoon of Lemon Zest
1 gram of Salt
3 grams of Baking Powder
150 grams of All Purpose Flour

What You Do

Adding an egg to the dough makes its flavour richer and the dough will be easier to handle when lining the baking tin. The lemon in the crust will work very well in combination with the cinnamon and the sweetness of the filling. Start by combining the sugar and the butter. Use a hand mixer with kneading hooks. When mixed, add halve of the beaten egg, then add the lemon zest. Combine salt, baking powder and flour. Pass through a sieve and add to the mixture. Use the kneading hooks to mix. When done, remove from the bowl and wrap in foil. Store in the refrigerator for at least two hours. The dough freezes well, so it’s a great idea to make a bit extra.

What You Need (Almond Paste)

250 grams of Almond Flour
225 grams of Sugar
1 beaten Egg
(optional) Lemon Zest

What You Do

You could also use 250 grams of White Almonds. Grind these and continue as if Almond Flour.
Combine the flour and the sugar. Add the beaten egg and lemon zest. Mix until you have a paste. Keeps well in the refrigerator for a week and in the freezer for months.

What You Need (Classic Dutch Apple Pie)

300 grams of Shortcrust Dough
60 grams of Almond Paste
700 grams of Jonagold
30 grams of Sugar
Cinnamon
30 grams of Raisins
30 grams of Currents
Butter
1 beaten Egg

What You Do

Start by soaking the raisins and currents for 10 minutes in hot water. Drain and squeeze gently. This way the raisins will be tasty and moist. Preheat your oven to 200 °C or 390 °F. Peel the apples, remove the core and chop coarsely. Combine with the raisins, currents, sugar and cinnamon. Roll out the dough, it should be 4-5 mm (0,15-0,20 inch). Coat your pie tin with butter (we used a 15 cm, 6 inch tin). Line the tin with the dough. Don’t worry if the dough breaks; it’s easy to repair. Remove the excess dough. Roll out the almond paste and cover the bottom of the pie with it. Now add the apple mixture, make sure it’s a bit compact. Make strips from the remaining dough and use them to make a criss cross pattern (lattice) on top of the pie.

Transfer to the oven for in total 40-50 minutes. After 20 minutes reduce the heat to 160 °C or 320 °F and brush the strips with beaten egg. Allow to cool and then remove from the tin.