Dutch Apple Pie

Easy and delicious apple pie recipe! It is HUGE, so you can serve it for your family and friends. A lovely project for leftover apples. Holidays or weekend will be better with this European apple pie.

Traditional Dutch Apple Pie was first published on our blog. Check it out! You can read more about its origins and which apples to choose for baking.

This pie is so comforting and your kitchen will smell amazing with apples and cinnamon!

For the pastry:

• 1/2 cup sugar
• 2 1/3 cup flour all-purpose
• 3/4 cup butter cold and cubed
• 1 egg big
• 2-3 tbsp water

For the filling:

• 11 small apples
• 1 tbsp lemon juice freshly squeezed
• 2 tsp cinnamon ground
• 1 tsp flour all-purpose
• 1/2 cup sugar
• 4 tbsp semolina
• 1 egg yolk for brushing the top

Equipment:

• 8 inch spring form pan or pie form
• bowls for mixing
• pastry decorator knife (optional)
• foil for baking
• spoons or spatula

Combine sugar and flour in a bowl.

Add few butter cubes and press them into the flour-sugar mixture with two forks or pastry maker. Add all butter cubes, pressing them into the flour.

Add an egg and water. Combine wet and dry ingredients. Form the dough with your hands.

Wrap the dough in plastic, leave in the fridge for at least 1 hour.

Meanwhile prepare your apples for the filling. Wash them, peel and remove the core with seeds.

Thinly slice apples and transfer them to a large bowl.

Add freshly squeezed lemon juice.

Add cinnamon, sugar, flour and combine until all apples are covered.

Remove the dough from the fridge, unwrap it and slice in half.

Form the ball from one half, and roll the thick round for the pie form.

Place the bottom pan on the dough and cut the round for the bottom of the pie. Add it to the bottom of spring form pan pan.

From the leftovers make 2-3 pieces for sides and put them in the pan, pressing to the sides.

Make sure to press the stitches well to hold the filling! Don't make it too thin.

Sprinkle semolina on the bottom of the pie.

Add apples until top.

From the other half of the dough, form the round and roll it.

Using the pastry decorator knife make decoration. Alternatively, cut the 1/2 inch lines and place them on top of the pie. Press the decoration to the sides of the pie.

Brush the top of the pie with egg yolk.

Cover the top of the pie with foil, bake for 30 min in the oven, preheated to 356 F.

Remove from the oven, remove the foil and brush with leftover egg yolk.

Bake the pie uncovered for 30-40 min. The pie is ready until apples are softened and the top is browned.

Let it cool in the pan, then transfer it to the serving plate.

Cut into pieces and serve with whipped cream or ice cream!