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Dutch Apple Pie according to my tradition

Author: Marinka
Dutch Apple Pie according to my tradition. Delicious, made in the US: crust, lattice top of flour, sugar and butter, filled with apples, raisins, and more.
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
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Servings: 8 wedges

Ingredients

Dough

  • 300 grams all-purpose flour
  • 3.5 teaspoons baking powder
  • 150 grams light brown sugar
  • 225 grams butter cold
  • 1 1/2 teaspoons salt
  • 1 egg whisked

Filling

  • 1000 grams Granny Smith apple 4-5
  • 50 grams raisins
  • 4 tablespoons lemon juice
  • 3 tablespoons granulated sugar
  • 2 tablespoons cinnamon
  • 1 tablespoon corn starch
  • 4 graham crackers
  • 1 tablespoon apricot preserve

Instructions

  • Combine, flour, baking powder (NOTE 1), light brown sugar, salt and butter in a bowl. Use 2 knives or a pastry cutter and cut the butter into small pieces, the size of a green pea.
  • Add half of the whisked egg and knead the mixture into a dough. Make sure everything is well mixed, form a ball and place it in the bowl in the refrigerator to cool.
  • Grease a 9-inch form with butter and heat the oven to 350 degrees F.
  • Peel, core and slice the apples thinly and place the slices in a bowl.
  • Add lemon juice, sugar, cinnamon, corn starch and raisins.
  • Crumble the graham crackers into fine crumbs with a food processor or simply with a roller pin.
  • Take the dough from the fridge. Lightly flower the surface and the rolling pin and roll the dough out until it is approx. 1/4 inch thick. Press the bottom of the pie form into the dough, to measure the circumference.
  • Circle the impression 2 inches wider and place the 11-inch dough circle in the bottom of the pie form and just a little up on the sides. Cut pieces out of the remaining dough, and cover the rest of the sides of the pie form. There should still be about 1/3 of the dough left for the lattice; place this back in the fridge.
  • Use a fork and poke holes in the bottom of the pie, then cover the bottom with the graham cracker crumbs.
  • Add apple mixture into the pie, make sure that you add small quantities at a time to get a nicely filled pie, without 'air pockets' between the apple slices.
  • Take remaining dough out of the fridge. Dust the surface with flour an roll out to 1/4 inch thick, using the rolling pin. Cut think strips from the dough and build your lattice, one strip at a time. Last but not least leave enough dough to put a strip on the outer perimeter of the pie, covering all the endings of the lattice to make a pretty top.
  • Brush to top of the lattice with the remaining egg and place the pie in the oven for 2-2.5 hours. If pie becomes too dark cover top with aluminum foil.
  • Warm apricot preserve, so it becomes thinner.
  • Take pie out of the oven and brush with apricot preserve. Allow to cool entirely.

Notes

  1. Instead of all-purpose flour and baking powder, you can us self rising flour instead.

Nutrition

Serving: 1wedge | Calories: 566kcal | Carbohydrates: 85g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Sodium: 683mg | Fiber: 6g | Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

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