Dutch Apple Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, granulated sugar, salt, baking powder, and lemon zest for the crust in a large bowl.

   Ca. 2 min.

2. 2

   Add the cold, cubed unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Work quickly to keep the butter cold, which helps create a flaky crust.

3. 3

   Lightly beat the egg and add it to the mixture, mixing until just combined and a dough forms. Do not overmix.

   Ca. 2 min.

4. 4

   Divide the dough into two portions: one larger (about 2/3) for the base and one smaller (about 1/3) for the lattice top.

   Ca. 1 min.

5. 5

   Wrap both portions in plastic wrap and chill in the refrigerator for at least 30 minutes.

   Ca. 30 min.

6. 6

   While the dough chills, prepare the apple filling by combining the peeled, cored, and sliced apples with the granulated sugar, ground cinnamon, lemon juice, cornstarch, and optional raisins in a large bowl.

   Ca. 10 min.

7. 7

   Preheat your oven to 190°C (375°F).

   Ca. 15 min.

8. 8

   On a lightly floured surface, roll out the larger dough portion into a circle large enough to fit a 24cm (9-inch) pie dish, with an overhang.

   Ca. 3 min.

9. 9

   Carefully transfer the rolled dough to the pie dish, pressing it gently into the bottom and up the sides.

   Ca. 2 min.

10. 10

    Pour the apple filling into the dough-lined pie dish, mounding it slightly in the center.

    Ca. 1 min.

11. 11

    Roll out the remaining smaller dough portion and cut it into strips about 1.5 cm (0.6 inch) wide.

    Ca. 3 min.

12. 12

    Arrange the dough strips in a lattice pattern over the apple filling, trimming any excess and pressing the ends into the bottom crust.

    Ca. 5 min.

    Kokkens note: You can also simply lay strips across in one direction and then the other if weaving is too difficult.

13. 13

    Brush the lattice top and exposed crust with the beaten egg yolk for a golden finish.

    Ca. 1 min.

14. 14

    Bake the pie for 20 minutes at 190°C (375°F).

    Ca. 20 min.

    Kokkens note: If the crust browns too quickly, loosely cover the edges with foil.

15. 15

    Reduce the oven temperature to 170°C (340°F) and continue baking for another 40-45 minutes, or until the apples are tender and the crust is golden brown.

    Ca. 45 min.

    Kokkens note: You can insert a thin knife into the pie to check if the apples are soft.

16. 16

    Remove the pie from the oven and let it cool completely on a wire rack before serving, for at least 2 hours.

    Ca. 2 t.

    Kokkens note: Cooling is crucial for the filling to set properly.