Dutch Apple Pie

Name: Dutch Apple Pie
Yield: 12
Cuisine: Holandesa
Ingredients: 300 g Wheat flour; 175 g Butter; 6 Apple; pinches Salt; 200 g Sugar; 2 Egg Yolks; 1 tablespoon Water; 1 Cinnamon; 100 g Raisins

Media

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein4 %4 g
Carbs64 %59 g
Fat32 %13 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	357 kcal	188 kcal
Protein	4 g	2.1 g
Carbs	59 g	31.1 g
Fat	13 g	6.8 g

One serving is about 190 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty51/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Dutch

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Netherlands

Ingredients

300 g Wheat flour
175 g Butter
6 Apple
pinches Salt
200 g Sugar
2 Egg Yolks
1 tablespoon Water
1 Cinnamon
100 g Raisins

Instructions

Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add to the bowl. Turn this into a firm dough. Don't over process, you do not want the dough to turn warm. Check if it sticks by pinching it between your fingers.
Turn out onto a piece of plastic wrap. Make a round ball of it by using your hands and roll it into the plastic. Place into the fridge for half an hour to cool.
Take a round baking tin of 22 cm diameter and cover this with baking paper. Brush the sides with butter.
Preheat the oven to 170˚C (340˚F)
Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.
Place the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet. Place this into the baking tin and cover the bottom and the sides well. I usually just press it into the tin without rolling it out. I find that the easiest way but it is less smooth. Just do whatever works for you.
Make sure you keep 1/4 of the dough separate to form the strips on the top.
Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom. You can use breadcrumbs for this as well. Shake it a bit so it is divided equally across the bottom.
Add the apple mixture and divide well over the tin. Rol out the rest of the dough and cut into strips. Place that over the top of the pie in a diamond shaped pattern. Brush the strokes and sides with the other egg yolk and place in the preaheated oven.
Bake the apple pie for about 1 hour or until golden and cooked through. Leave to cool in the tin and make sure the sides are loose before opening the tin.