Dutch apple pie recipe

Today I want to show you a classic Dutch apple pie which taste amazing on a rainy day. It’s easy to make and vegan (as long as your pastry is and you don’t put the egg on top). It’s also very Instagramable, which is a plus.

I don’t bake my apple pie with a recipe at all because I know how it is supposed to look like and how I like it. I do it from memory and I eyeball the whole thing. However, that is terrible for a recipe so I went online and found what others did and decided to tell you those measurements. Like always you can always change it to the way you love it.

What do you need

• 6 apples (lots of people say soft sour apples, I just use green once because I like them. Use whatever apple suits you). I also didn’t use six. Use the amount that fits your tin.
• 50 gram of caster sugar
• 75 gram of raisins
• 3 teaspoons of cinnamon
• Pastry
• A tin
• Knife
• Egg (optional)

Side note:
If you have a cinnamon allergy, usebrown sugar instead of white caster sugar. Which taste quit good as well.

What do you need to do?

• Wash and cut your apples in small pieces.
• Add your raisins

  

• Add your sugar
• Add your cinnamon
• Stir
• Add it to your tin (don’t forget to fill it with pastry first)

Now we are going to make the top of the pie beautiful. Which let’s be honest is the eye catcher.

• You roll out the left over pastry you have
• You cut with a knife, nice and even strokes.
• Put the strokes on the tin
• You then fold every other stroke back

  

  

• You then add one the other way around (see picture)
• Fold the folded pieces back
• Now you take the other strings (that you didn’t fold last time
• Add a new piece
• fold the folded pieces back
• You than do this for the whole pie
• Then you cut the ends off to make it pretty

Now the rest is optional but makes the pie look a lot better

• You get an egg and wisk it
• Put the egg on top of the pie with a cooking brush
• Add a bit of cinnamon-sugar on top
• Put the pie in the oven for 60 minutes

180 °C electric oven, hot air oven 165 °C, Gas oven stand 3-4

 

 

 

Then it’s all done and you can eat it! It’s also nice to add a bit of whipped cream on top. If you made to much pie to eat all at once, you can actually store it in the freezer for a later day.

Do you want to try this recipe? Let me know.

 Lots of love,
Melissa