Dutch apple pie recipe
Dutch Apple Pie recipe
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Ingredients
| 1 large | cooking apple or two smaller |
| 1 large | dessert apple or two smaller |
| 150 g | sultanas, stalks removed |
| 1 tsp | mixed spice |
| 1 tsp | ground cinnamon |
| 1 pinch(es) | ground cloves, optional |
| 3 tbsp | sugar |
| 3 tbsp | water |
| 2 sheet(s) | ready made shortcrust pastry |
| 1 | sprinkling of caster sugar for a light glaze with a little water |
| 1 tbsp | (approx) icing sugar, or caster sugar to decorate before serving |
Instructions
Peel, core and dice or slice the apples into a saucepan. Add sultanas, sugar, spices and water and heat gently covered with a lid until the apples begin to soften. Stir occasionally to distribute fruit, sugar and spices. Add another tablespoon of water if it seems to be drying out. Turn off the heat. Check for flavour and add a little more spice and sugar if necessary whilst still hot. Replace cover and allow to cool.
The idea of using a mix of cooking and dessert apples is to provide different textures; the cooking apples will more or less turn into a sauce when fully cooked whilst the dessert apples will retain much of their shape and texture. I feel this is more interesting than using cooking apples alone.
Heat the oven to Gas Mark 7, 220°C, 425°F.
I would suggest using a deep pie dish of about 10 inches/25cm diameter or any other available of similar capacity. Roll out one sheet of pastry to not less than 3mm or 1/8 inch thickness and large enough to cover the base and sides of the dish. Grease the dish and carefully roll the pastry into a size sufficient to cover the base, sides and rim of the dish with a little to spare. Roll onto a rolling pin and lower into the pie dish. Push the pastry carefully into any corners and into the sides of the dish. For a slightly smaller dish a thicker base is acceptable.
Spoon the filling into the dish, adding a few tablespoons of any residual liquid. I find it preferable to heap the filling somewhat in the centre, if possible, as I feel it looks nicer. Do not add too much liquid as the base may become quite soggy.
Roll out the top until a little larger than the dish. Moisten the edge of the pastry around the rim of the dish with a little water. Carefully lift on rolling pin and align on the dish. Press the top and bottom together and pinch between fingers to seal and decorate. Trim with a sharp knife. Make two or three incisions in the top for steam holes. Brush the top with a little water and sprinkle over a little caster sugar to glaze.
Bake for 10-12 minutes unless the base is thicker than specified; if it is increase baking time by 3-4 minutes. Reduce temperature to Gas Mark 5, 200C, 195C, 375F for a further 15-20 minutes or until lightly browned. Immediately before serving, sprinkle a little icing or caster sugar over the top to decorate. Serve hot with quality vanilla ice cream or freshly made custard, or cold with ice cream, single cream, or a spoonful of whipped or clotted cream.
Preparation time:
ca. 45 min
easy
n/a
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