…filling the house with the scent of comfort, home baking reminding me of my Oma.
DUTCH APPLE PIE
This recipe is for anyone who loves biting into crisp sweet pastry (encasing the tart magnificence of cooked apples).
It is also for anyone who ever felt nervous about making pastry. Too hard, too time consuming…
This recipe is child’s play.

Made by The Youngest whilst at home on a not quite sick day; more in need of a pyjama day.
We both had a slice of the finished product for lunch, with whipped cream of course. Lashings of it!




Dutch Apple Pie Recipe
Ingredients
300g plain flour – 125g caster sugar
Salt – 200g butter (diced and room temperature)
1 egg yolk – 1-2 tins cooked apple
2 teaspoons cinnamon – 2 tablespoons sugar
Method
Preheat oven to 175 degrees Celsius.
NOTE: This recipe is a quick and easy version of the puritan original. So of course you can use fresh stewed apples; or slice apples finely and layer upon layer, sprinkled with brown sugar and cinnamon. Just cook for a little longer.
In a mixer combine flour, sugar and a pinch of salt. Mix in the diced butter until it resembles breadcrumbs. Add the egg yolk and blend.
If you feel mixture is too crumbly (it will differ according to the day’s temperature) add some cold water until you have a firm ball.
Roll out ¾ of the pastry, in between two sheets of glad rap. Place into a baking paper lined cake tin (preferably with a removable bottom).
Mix the extra sugar with the apple and cinnamon and then spread this mixture on top of the pastry lining.
Place the remainder of the pastry between two sheets of glad wrap and roll out to quite thin.
Cut into strips which you can use to decorate the top of the pie.
Bake the pie for about 45 minutes, until golden brown. While still hot, sprinkle the top with caster sugar.
Allow the pie to cool for about 10 minutes. Consume and enjoy.