Dutch applepie

[Chufi]

Dutch applepie

My mom's recipe for applepie.

Dutch applepie is usually made with selfraising flour, which produces a light, crumbly crust. The filling is rather dry and firm, with recognizable slices of apple. Not much liquid. (which is maybe why so many people prefer a large serving of whipped cream with their pie..)

The traditional apple to use is the goudreinette, which I think is known abroad as Belle de Boskoop. It is a large, tart, crisp apple that doesn't fall apart when cooked in the pie.

Another flavoring is sucade the candied rind of a fruit called citrus medica. I've never seen the fresh fruit. The candied rind is used in applepie, in the famous newyears eve fritters oliebollen, as a flavouring in raisin- and gingerbread. It's a bit oldfashioned to use in homebaking but I like it. It has a sweet, slightly orangey flavor and a chewy texture.

• 300 g selfraising flour
  
• 200 g soft butter
  
• 150 g sugar
  
• pinch of salt
  
• 1 kg tart apples (unprepared weight)
  
• 50 g (vanilla) sugar
  
• 50 g raisins
  
• 1 tsp cinnamon
  
• 2 T chopped sucade
  
• breadcrumbs or oatmeal for the base (optional)
  

Preheat oven to 175 C / 350 F.

Mix all the ingredients for the dough together and use about 3/4 to line the springformtin. The dough will be sticky and a bit hard to handle, the easiest way to get it into the tin is to put clumps of it on the bottom, and then use your fingers (dipping them in cold water every now and then to prevent sticking) or the back of a spoon (ditto) to spread it evenly over the bottom and sides.

Peel, core and quarter the apples and slice them thinly. Mix with the other filling ingredients and put in the tin (If you use apples that will collapse during cooking and will shed a lot of liquid, put a handful of breadcrumbs or a layer of oatmeal on the bottom before putting in the filing).

Roll the leftover dough into thin strips with your hands, and use them to make a lattice pattern on top of the filling. Glaze with the beaten egg.

Bake for about 50 minutes at 175 C / 350 F, or until golden brown and risen. Don't overbake or it will be dry.

From the Dutch Cooking thread

Keywords: Dessert, Snack, Fruit, Pie

( RG1498 )