I originally took this recipe from Dutch Cooking Today and then naturally changed and adapted it into a recipe that works for me. I was gifted this cook book roughly 10 years ago by my Dutch friend and whilst there are some great recipes in it, there are also some that I will never make – ie super picky eater.
Sundays for me are for baking, well paracetamol and baking. Sundays are the day where I remember that Monday is on the horizon, its time to be an adult and prepare for alarm clock and corporate world that will greet me in less than 16 hours. I normally start the day with baking, allowing myself a few hours in the morning to wake up, take it slow and realise my long list of things I need to do.
As you know, I like to take something baked goods in on Mondays to start the week off on a literal sweet note. Each week I like to bake something new for my colleagues, never repeating recipes where possible. I had a request for apple pie and I did what I do best. I told my colleague ‘no’ in a inappropriate way, even using a hand gesture (he wouldnt recognise me any other way and it goes without saying that Im as sassy in the office as I am outside of the office) and clearly stated that I dont take orders. I then came home and decided to surprise him and make his request. Why being boring when I can be entertaining and surprising instead? I had this super awkward moment at work, I took these pies in to work, colleagues ate them, said how good they were and then proceeded to give me a standing applause. Yeah, just a thank you would have worked and been far less embarrassing. HOWEVER, if I am able to impress my Dutch colleagues with my version of Dutch apple pie, then I feel like Im onto a serious winner! Ive been making this pie for years and its now officially gotten a standing ovation from real Dutchies this week.
I decided to make individual pies rather than a large pie, convenience, easy to eat and easier to take in to work. I doubled the below recipe to make 24 mini pies – yes, I had a LOT of happy colleagues.
Dutch Apple Pie
Makes: 1 large pie or 12 individual pies Prep time: 20 mins Bake time: 45 mins Total time: 65 mins
- 2/3 cup (100g) raisins
- 1 1/2 cups (350ml) orange juice
- 2 cups (300g) plain flour
- 1/2 cup (100g) white sugar
- 1/4 cup (50g) brown sugar
- pinch of salt
- 1 cup butter (chilled)
- 2lbs (1kg) firm apples
- 1 tablepsoon custard powder
- 3 teaspoons ground cinnamon
- 2 tablespoons sugar
- 1 teaspoon all spice
Now to make this Dutch approved apple pie
1. In a saucepan, combine the raisins and orange juice and bring to the boil and allow to boil until the liquid has evaporated, this will take 3-5 minutes. Set to the side.
2. In a large bowl combine the flour, sugars and a pinch of salt. Cut in the butter, in chunks and using a pastry knife (or two knives), cut in the butter until it resembles course bread crumbs, add in the all spice and 1 teaspoon of cinnamon and then knead until a firm ball is formed. Alternatively use a food processor (sadly mine was out of action and I did it all by hand which took 5-10 mins).
3. Grease a large 10in pan or a muffin pan with butter. Press the dough 2/3 up your pan. You should have approximately 1/4 of your dough left. Refrigerate the pan and remaining dough.
4. Preheat the oven to 375F/175C.
5. Peel, core and slice the apples. For mini pies I chopped up the applies so they would cook more quickly. Put them in a bowl and combine with the raisins, custard powder, 2 teaspoons of cinnamon and 2 tablespoons of sugar.
6. Take your pan out of the refrigerator and arrange the apple filling over the dough. I tend to just throw it in and then flatten it with my hand. Try to push any raisins down, as they can burn. Take the remaining dough and crumble it over the top, alternatively you can roll it out and create strips over the top of the pies.
7. Bake for 45 minutes (for individual pies 30 minutes) or until golden brown. Allow to cool in the pan for 15 minutes and allow to cool on a wire rack for mini pies. For mini apple pies, run a knife around the edge of the pan to aid removal from the pan. Keep refrigerated and consume within 3 days.
This pie is equally tasty no matter in its large or in a mini version. This is a great recipe if you want to impress friends, treat yourself, or add something special to brunch.
*Note for those who are unable to get Birds Custard Powder, use Jell-O French Vanilla Instant Pudding Mix instead and add in 2 tablespoons of the powdered mix.
Remember to share with friends (or colleagues) and enjoy! 🙂