Dutch Apple Pie
11:10Total time: 1 h 20 minutes
Ingredients
- 200 gr butter, softened
- 1 egg, beaten
- 200 gr caster sugar
- 1 tsp vanilla extract
- pinch salt
- 300 gr self-rising flour
For the filling
- 1,5 kg (5 apples) peeled, cored and sliced
- 1 tbsp lemon juice
- 3 tsp cinnamon
- 75 gr white sugar
- pinch nutmeg
- 1/2 tsp ground ginger
- 70 gr raisins
- 1 tbsp semolina or breadcrumbs (to absorb the juices)
Instructions
1. Preheat the ovent to 170C(338F). Grease a 24cm baking pan. And dust lightly with four. Set aside.
3. Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.
4. Peel the apples and cut them in cubes. Combine with cinnamon, sugar, lemon juice, nutmeg, ginger and raisins. Stir until well combined.
5. Line the pan (bottom and sides) with 2 balls of the dough - as long as the pan is covered, the layer need not be very thick. Cover the bottom with semolina or breadcrumbs. Add the filling.
6. On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces.
Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces.
7. Use the remaining egg to coat the dough strips.
8. Bake in preheated oven for about 50 to 60 minutes or until golden to deep brown.
Serve warm (reheat in oven or microwave) or cold, with whipped cream.
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