Dutch Apple Pie
Ingredients
Serves 8- 250 g Flour
- 125 g Sugar
- 2.5 g Salt
- 230 g Butter cold, unsalted, unsalted
- 4 tbsp Ice-cold water
- 100 g Brown sugar
- 1 pinch Ground nutmeg
- 1 tsp Vanilla extract
- 10 Granny Smith apples peeled and sliced
- Lemon juice
- ½ tsp Ground cinnamon
Method
11 steps · 225 min- Step 1
For the crust, add the flour, sugar, salt and ice-cold cubed butter to the food processor.
- Step 2
Pulse the blade until you have reached a sandy consistency, then slowly add 1 tbsp of ice-cold water at a time until the dough comes together.
- Step 3
Remove and cover with cling film and rest in the fridge for at least 1 hour.
- Step 4
Take a 20cm springform cake tin and grease it lightly, remove the dough from the fridge and roll it out big enough to fill the tin.
- Step 5
Once you have lined your tin, place baking paper and pie weights into the pastry-lined tin and then into the freezer for 15 minutes before you bake at 190°c for 15 minutes.
- Step 6
Remove from the oven and take out the pie weights then turn the oven down to 180°c and bake for another 15 minutes, then let the pie crust cool completely.
- Step 7
For the topping, simply add all your dry ingredients to a stand mixer on medium speed, then slowly pour the melted butter in; when it starts to clump into small pebbles it's ready.
- Step 8
Take the sliced apples and mix them with the butter, lemon juice, sugar and cinnamon.
- Step 9
Add the mixed apples to the baked pie crust, you want the apples to come all the way to the top, maybe slightly more.
- Step 10
Sprinkle over the topping and bake at 180°c for 45 minutes.
- Step 11
Let it cool for at least an hour before you try and slice.
