Dutch Apple Pie
Firstly, credit has to go to Sprinkleofthis.com. This is the best apple pie we have found, and it takes us back to our trip/trips (for Zach) to the Netherlands. It is slightly intimidating to make but super easy when it’s done, and you’re looking at your masterpiece of a pie! It has become Zach’s favorite for his birthday dessert, and it has even made it into the approved Holiday desserts! I know it will be a life holiday dessert type thing too….Is Aunt Kristina/Grandma Kristina making her apple pie? Oh man….that would be awesome. So here is to the apple pie of our dreams….try it. You’ll love it!
Dutch Apple pie
Adapted from Sprinkleofthis.com
Pie Dough
- 1 cup sugar (200 g)
- 3 1/4 cups + 2 tablespoons self rising flour (400 g)
- 1/4 teaspoon salt
- 1 stick plus 6 tablespoons cold cubed butter (200 g)
- 2 large eggs (1 for dough and 1 for egg wash)
- 1 Zest from a medium lemon
- 2 teaspoons vanilla
Pie Filling
- 5-6 large granny smith apples
- juice from 1/2 lemon
- 1/2 cup packed light brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons quick oats
Instructions
For the Dough:
- Measure out your ingredients in your stand mixer bowl or a food processor would be perfect for this as well.
- Dice the cold butter into cubes and add to the flour mixture. Use a food processor or pastry cutter (or a fork if you want a workout!) until the butter is cut into the flour mixture and there are no big chunks.
- Then add the egg, zest and vanilla. Mix for about 1 minute on medium speed or in your food processor until you can make a ball by pushing it together.
- Take it out of the bowl onto your plastic wrap and form a ball as well as you can. Chill the dough for at least 30 minutes.
For the Filling:
- While the dough is chilling, prepare the filling. To prepare the filling, peel and core the apple. Then chop the apples into thin 1/4" slices.
- Place the sliced apples in a large mixing bowl. Then add the juice from half a lemon, brown sugar, and the cinnamon. Mix and then set aside.
To Assemble:
- Preheat oven to 325 degrees and spray or butter your 8in spring-form pan.
- Cut off about 1/3 of the dough and set aside.
- Use the dough to cover the bottom and edges of the pan. I like to use my hands or a cup to smooth the bottom and sides as much as I can. Don’t worry about the dough breaking, just make sure to completely cover the sides and bottom.
- Sprinkle the quick oats on the bottom of the pan and then add the apple mixture.
- Roll out the remaining dough (1/4 in thick) and cut into strips for your lattice. Use the rest of the dough to connect the walls of your pie and the latticework.
- Beat your remaining egg and brush the top of the pie dough with the egg wash.
- Bake for 45 minutes. After 45 minutes, check if the top is golden brown. If so, add a layer of aluminum foil to the top to prevent burning. Continue baking for another 15-30 minutes. Check the apples by pricking them with a toothpick. If they are still hard, bake for another 15 minutes. Total bake time should be around 1 hour and 15 minutes.
- Let the pie cool. Remove the sides of the springform. Slice and serve with whipped cream or ice cream!
