As fall is approaching, the Dutch weather is getting gloomy and rainy and the leaves are starting to fall. It’s nice to get into the comfort of your own home and bake something that is heart-warming. Fortunately, fall is not only the season of leaves falling off the trees, but the apples start falling off as well! So what could be better than baking homemade apple pie on a cloudy, windy day?
Many countries have their own way of making some kind of apple pie, but the traditional Dutch version almost always includes ingredients such as cinnamon, raisins and sometimes icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes. The Dutch apple pie has a crust on the bottom, around the edges and then the lattice pattern on top.
Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook book is almost identical to most modern recipes.
For me, the Dutch apple pie stands for cozyness, warmth, comfort, love and family. My mother used to bake them for my birthday when I was younger, because I didn’t like the regular birthday cakes with whipped cream. As I got a little bit older, I started helping out in the kitchen: kneading the dough (and eating part of it!), arranging the slices of apple and sprinkling them with sugar and cinnamon or coating the top with egg. Ever since, the sweet cinnamony smell of an apple pie in the oven makes me recall memories of love and fun. Of course, I bake my own apple pies now, and still the process of preparing one has a calming effect on me. The slicing of the apples and arranging them neatly in the springform is almost meditative. I just love creating such a neat pie!
- 200 grams butter
- 200 grams white caster sugar
- 400 grams self-rising flour
- 1 egg
- 8 gram vanilla sugar
- pinch of salt
- 6 firm, not too sour apples (Goudreinetten or Elstars are perfect)
- 75 grams granulated sugar
- 3 teaspoons cinnamon
- 2 tablespoons breadcrumbs
- (optional: raisins)
Springform cake pan of 24 cm diameter,
- Set the oven to 180 degrees Celcius
- Butter the Springform cake pan
- Cut the butter into small cubes
- Beat the egg
- Mix the butter, caster sugar, flour, 3/4 of the egg, vanilla sugar and a pinch of salt and knead it to a dough, either by hand or using a mixer. The dough should be firm and cohesive: you have to be able to form a ball
- Put the dough in the fridge
- Peel the apples and remove the core. Then make slices. (Be careful not to slice them too thin!)
- Get the dough out of the fridge and divide it into 3 parts
- Line the bottom of the pan with one part of the dough, using a rolling pin or your hands. Do the same with another part for the sides
- Cover the bottom with the breadcrumbs
- Arrange the first layer of apple slices in a spiral. (Some people just throw them in there, but this may cause empty spaces in your pie after baking, so I make sure everything is put in there neatly)
- Sprinkle caster sugar and cinnamon on the first layer. Be generous!
- Add more layers untill you used all the apple slices
- Roll out the last piece of dough and cut the dough into strips and layer them over the apple pie to form the lattice, covering no more than one third of the surface: you should be able to see quite a bit of the apple slices
- Brush the remaining egg on top of the dough
- Place into the middle of the oven for about 60 minutes, make sure to check on a regular basis
- Only remove the springform pan after the apple pie has cooled
Serve the Dutch Apple Pie warm or cold either with whipped cream or vanilla ice cream. And enjoy this heart warming apple pie in the upcoming fall with family or friends!