Dutch Apple Pie
In Amsterdam one day, we were desperate for a place to sit down and have a late lunch. We had been on our feet all morning at the Van Gogh museum and walked for miles (it seemed) well into the afternoon and had gone past normal lunch hours. Few restaurants were open ---- it's when you wonder why you do this to yourself, but vacations always look better in the rearview mirror.
Zuivere Koffee . Most coffee shops in Amsterdam are also places to smoke marijuana but this one was not and it had a charming, quiet garden courtyard in the back
The staff were ultra friendly and made delicious open face sandwiches and freshly brewed coffee for us. Several locals came in for coffee and a piece of pie that looked like what I have made.
The Dutch ride bikes everywhere, so they can eat sweets without worry, I suppose.
The pie crust is sweet (caster sugar and an egg yolk are added to the butter and flour), then you press the dough into a springform cake pan..
As you can see from the photo, I really struggled with making the lattice for the dough --- I had to roll out that part --- but I chalk my failure up to being out of practice --- I haven't been really cooking or baking for several months now. It still tasted great!
Dutch Apple Pie
(from Dutch Cooking Today)
300 g/10 ounces flour plus extra
125 g/4 ounces white caster sugar (superfine)
200 g/7 ounces chilled butter plus extra
1 egg yolk
100 g/3.5 ounces raisins
100 ml/3.5 fluid ounces orange juice
1 kg/2 pounds firm apples (Elstar, Jona Gold), peeled and sliced
2 T. custard powder (or 2 T. cornstarch and 1 t. vanilla)
2 t. cinnamon
2 T. sugar
3 T. apricot jam
Add the egg yolk and knead everything together with cool hands. (It doesn't look like it will come together but stick with kneading it, it will.)
Roll into a firm ball.