I LOVE apple pie and I am not the only one. In the Netherlands, and in many other countries, apple pie is the number one pie. Most families have their own recipe and the United States even declared apple pie as their (unofficial) national symbol. That is why I believe this classic Dutch apple pie is the perfect recipe to celebrate the beginning of my blog!
Recipes for apple pie have been found in Dutch cookbooks since medieval times. One of the first recipes dates from 1514 and is listed in ‘een notabel boecxken van cokereyen’. This is not the oldest recipe. The first known recipe for apple pie was written in England in 1381. In this 14th-century recipe figs, pears and spices were added as well as apples. The modern apple pie, as in my recipe, is slightly different from most recipes listed in old cookbooks. Most of these recipes indicate that you have to bake the apples or even boil them to a puree before adding them to your crust. Also, many of the first apple pies had no bottom crust but only a closed crust on top of the apples. Which was removed before eating.
In the United States, they also love apple pie. The expression ‘As American as apple pie’ is there for a reason. In the 17th century, the first European settlers brought apple seeds with them to the Americas in the hope of being able to bake their beloved pie over there. In France, another type of apple pie was invented in the 19th century, the Tarte Tatin. This pie is made by first putting the apples (or other fruits) and later the crust into the pie tin. I first came across recipes where the uncooked apples go straight in the crust in Dutch cookbooks dated from just before the WWII. Recipes like this are still the most commonly used recipes in the Netherlands today.
You might have noticed, but in my recipe for apple pie, you won’t find any raisins. The reason for this is that I really don’t like it. If you do love raisins, add about 60 grams to the apples at step 5. In many old cookbooks, they also added nutmeg or ginger to the apples, this is also very delicious!
PS. because I had set aside the apples with the sugar while putting the crust in my pie tin, the apples had already lost some of their moisture and the bottom of my apple pie turned out perfectly! (no soggy bottom!) If you’d like to try this, please wait before adding the cinnamon until you can actually add the apples to the crust. Otherwise, you will lose flavour.
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Dutch apple pie
- 300g (2,5 cups) all-Purpose flour
- 200g (7/8 cup / 7 oz) butter
- 140g (2/3 cup) sugar
- 1 egg
- 1/2 tsp salt
- -----------For the filling-----------
- 5 apples (I like to use Elstars)
- 2 tsp cinnamon
- 30g (2 tbsp) sugar
- Preheat your oven to 170°C (325°F)
- Buter a 24 cm (9 inch) springform. I like to use this one.
- Mix the flour, sugar and salt together in a large bowl.
- Add the diced butter and 3/4 of the egg and work it into the flour until it looks like breadcrumbs.
- Kneed the dough a little, form it into a ball, wrap the dough in plastic wrap and put it in the fridge for atleast 30 minutes. You can use the dough straight away if it's not too soft.
- Peal the apples and cut them in quarters.
- Slice the apple quarters, put them in a bowl and add the sugar and cinnamon.
- Take 2/3 of your dough out of the fridge and roll it out on a well floured counter to 4-5 mm (you can skip this past by just pressing the dough in your springform with your fingers).
- Place the dough into your springform and press it down.
- Add your apples and spread them evenly
- Take the left over dough and form strips by ether rolling the dough and cutting strips or take little pieces of the dough, form 'snakes' and press them flat (that is what I, and most Dutch people do).
- Lay the strips on your pie and seal them together by pressing the ends to your crust.
- Brush the left over egg over te top and bake the pie for about 60 minutes until golden.
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegandvinegar me in your message.