A traditional Dutch apple pie with a rich butter flavour and a firm, crumbly shortcrust pastry. Generously filled with apples, raisins and cinnamon.
Classic butter apple pie
Classic butter apple pie
Method
01
Make the dough
Mix the flour, sugar, salt and vanilla sugar. Cut the cold butter into cubes and rub it into the flour mixture with your fingers until crumbly. Add the eggs and knead briefly to a dough that just holds together, not for too long, so that it stays short. Shape into a ball, cover and leave to rest in the fridge for 30–60 minutes.
02
Prepare the apples
Peel the apples, remove the cores and cut into cubes or thin slices. Mix with the raisins, sugar, cinnamon and lemon juice. Leave for a moment so the flavours blend.
03
Prepare the tin
Preheat the oven to 180 °C. Grease a springform tin of about 24 cm with butter.
04
Make the base
Roll out ⅔ of the dough into a circle. Use it to line the base and sides and press down well. Prick holes in the base with a fork. Mix the breadcrumbs and custard powder and sprinkle over the base; this absorbs the moisture from the apples.
05
Fill
Spoon the apple mixture into the tin and spread evenly.
06
Make the lattice
Roll out the remaining dough, cut thin strips from it and lay them crosswise over the pie to form a classic lattice. Brush with the beaten egg for a golden-brown colour.
07
Bake
Bake in the middle of the oven for 60–70 minutes at 180 °C, until the top is golden brown and the filling is cooked.
08
Serve
Leave the pie to cool for at least 1–2 hours before cutting, so that the filling firms up and you get nice, neat slices. Lovely with whipped cream or a scoop of vanilla ice cream.
Tips & notes
Fresh from the oven, the pie is still too soft to cut; patience is rewarded with a neat, clean wedge. A day later it is at least as good with coffee. Keep the pie covered at room temperature on the first day and then for up to 3 days in the fridge; it also freezes well.
Variations
- Add a splash of amaretto to the apple filling for a subtle almond note.
- Replace the raisins with dried cranberries for a fresher, tarter touch.
Contains:
Gluten
Eggs
Milk
Sulphites
| Calories | 6880 kcal |
|---|---|
| Protein | 81 g |
| Carbohydrates | 977 g |
| Fat | 309 g |
| Fibre | 56 g |
Estimated values, calculated from standard nutritional values per ingredient.
