Traditional Dutch Apple Pie

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• ½ cup (100g) granulated sugar ½ cup (100g) granulated sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 egg 1 egg
• 2 tablespoons ice water 2 tablespoons ice water
• 6-7 medium-sized apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced 6-7 medium-sized apples (such as Granny Smith or Braeburn), peeled, cored, and thinly sliced
• ½ cup (100g) brown sugar ½ cup (100g) brown sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
• Zest of 1 lemon Zest of 1 lemon
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 tablespoon butter, melted 1 tablespoon butter, melted
• 1 tablespoon milk 1 tablespoon milk
• Powdered sugar, for dusting (optional) Powdered sugar, for dusting (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 52g (Sugars: 28g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   In a small bowl, beat the egg with the ice water. Gradually add the egg mixture to the flour mixture, stirring until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish.
4. 4.
   In a separate bowl, combine the sliced apples, brown sugar, cinnamon, lemon zest, and all-purpose flour. Toss until the apples are evenly coated.
5. 5.
   On a lightly floured surface, roll out two-thirds of the chilled dough into a circle large enough to fit the bottom and sides of the pie dish. Transfer the dough to the prepared pie dish, gently pressing it into the bottom and sides.
6. 6.
   Spoon the apple filling into the pie crust, spreading it out evenly. Drizzle the melted butter over the filling.
7. 7.
   Roll out the remaining dough into a circle slightly larger than the pie dish. Place it over the apple filling, pressing the edges to seal. Trim any excess dough and crimp the edges with a fork or your fingers.
8. 8.
   Brush the top crust with milk and make a few small slits to allow steam to escape during baking.
9. 9.
   Bake the pie for 45-50 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Remove the pie from the oven and let it cool for at least 30 minutes before serving. Dust with powdered sugar, if desired.

Treat your ingredients with care...

• Apples — Choose firm apples that hold their shape when baked, such as Granny Smith or Braeburn. Thinly slice them to ensure even cooking and a tender texture.

Tips & Tricks

• For an extra touch of flavor, add a handful of raisins or chopped walnuts to the apple filling.
• Serve the pie warm with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• If the crust starts to brown too quickly during baking, cover it loosely with aluminum foil to prevent burning.
• Make sure the pie has cooled sufficiently before slicing to allow the filling to set.

Serving advice

Serve the Traditional Dutch Apple Pie warm or at room temperature. Accompany each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.

Presentation advice

Present the pie on a decorative pie dish or serving platter. Dust the top with powdered sugar for an elegant touch. For a rustic look, serve the pie directly from the baking dish.