Dutch Apple Pie Recipe

This is a delicious Dutch apple pie recipe and another goody where you can cheat (if you want to) and use a bought pie shell.

This recipe was given to me not by a Dutch lady, but an American lady who was a superb cook. Mums and kids alike all loved Tuesday play group because we always knew there would be something delicious to eat. Mixing the flour with the apples stops the juice from making the pastry soggy.
Pauline Watson – A Nutty Tart’s Dessert Collection >>

Recipe

Ingredients

Topping

2/3 Cup sifted plain flour.

1/3 cup Brown sugar, firmly packed

1/3 cup Butter or margarine (Flora)

To make the topping, combine the flour and sugar in a bowl. Cut in the butter until the mixture is like crumbs. Refrigerate until chilled.

Filling

1x 9 in (23 cm) Unbaked Pie Shell

1 kg Tart Cooking Apples

2 Tablespoons Lemon juice

2 Tablespoons Flour

1/2 Cup Sugar

Pinch of salt

2 Teaspoons Cinnamon

Prep & Cooking Guidance

Preheat the oven to 200c / 400f / Gas Mark 6. Make the filling. Core and peal the apples. Thinly slice them into a large bowl. Sprinkle with lemon juice. Combine the flour, sugar, salt and cinnamon and mix well.

Toss lightly with the apples. Turn the filling into the unbaked pie shell and spread evenly. Sprinkle over the topping and bake for 40-45 minutes until the apples are tender. Serve warm with ice cream, cream or custard.

You can use a bought pastry shell or use the pastry recipe at the beginning of the book, to make your own pie shell.

Dutch Apple Pie Recipe