Dutch Apple Pie

My first attempt at an apple pie.


Servings:  8 – 10 Slices

Ingredients

Short Crust Pastry

  • 1 cup all purpose flour
  • 55 grams chilled butter
  • pinch salt
  • 2 – 3 tbsp ice water

Filling

  • 2 tins unsweetened pie apples
  • 85 grams butter
  • 1/4 cup flour
  • 1/2 cup caramel sugar
  • 1 tsp cinnamon
  • 2 tbsp lemon juice

Crumble

  • 1 cup flour
  • 1/2 cup caramel sugar
  • pinch salt
  • 85g butter

Method

Preheat the oven to 190° C (350° F)

Pastry
  1. Blend flour, salt and butter in a food processor until it resembles breadcrumbs. If you do not have a food processor rub the flour, salt and butter between your fingers until they resemble breadcrumbs
  2. Once breadcrumbs are formed,  slowly add the ice water until the pastry comes together
  3. Mould the pastry into a disk and wrap in cling film
  4. Refrigerate for at least an hour before rolling out
  5. After the pastry has chilled in the fridge for a few hours, roll it out on a lightly floured surface
  6. Press the pastry into a pie dish and pierce the base a few times with a fork
  7. Cover the pastry with wax wrap or baking paper and fill with beans, rice or baking beans
  8. Blind bake the pastry for 10 minutes then remove the beans and wax wrap and bake for a further 5 minutes uncovered
Filling
  1. Mix apples, lemon juice, flour, sugar, cinnamon. Set aside
  2. Melt the butter in a pan and add the apple mixture. Cook for 5 minutes. If using fresh apples cook the mixture until the apples soften.
  3. Pour the cooked mixture over the blind baked pastry and set aside.

If the edges of the pastry are browned and you don’t want them to burn, cover them with tin foil for the remainder of the baking time.

Reduce oven heat to 160° C
Crumble
  1. Mix flour, sugar, salt and butter in a food processor until it resembles breadcrumbs. If you do not have a food processor use a a handheld mixer or your hands.
  2. Sprinkle the crumble over the apple mixture and bake for 45 minutes.

 

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