Dutch Apple Pie

300 g flour
200 g butter (cold)
100 g sugar
1 tbsp water
1 egg
pinch of salt

4 large apples
3 tbsp cinnamon
85 g sugar
1/2 tsp vanilla essence
2 tbsp breadcrumbs

For a 20 cm cake tin


1. Mix all the ingredients together for the dough. Use the warmth of your hands to combine the cold butter with the rest of the ingredients until you get a smooth dough. When it's too dry, add a little bit of water and when it's too wet, add a little bit of flour. 

2. Wrap the dough in plastic sheet and put in the fridge to rest for 30 minutes.

 3. Peel, core and slice the apples, then add the sugar, vanilla essence and cinnamon and mix well. Preheat the oven at 180 degrees Celcius.

4.  Roll out the dough with a rolling pin and cover the bottom and sides of a greased round spring form.

5. Use a knife to trim the sides, form a ball with the remaining dough and roll it out again.

6. Cut the remaining dough in long stripes of 1.5 cm wide.

7. Put the breadcrumbs on the bottom of the prepared cake tin, this is very important as it will prevent the bottom from being soggy! Layer the apples on top of it.

8. Weave the stripes in an over-and-under pattern. Press the ends firmly to the edge of the pie and remove excess dough with a knife. Brush with beaten egg and bake for about 55 minutes.

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