Dutch Apple Pie

Page: dutchfood.about.com/od/breadspastriescookies/r/ApplePie.htm

Cuisine: Dutch/Belgian | Course Type: Pies and Tarts

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Recipe Reviews

Lovely flavor, but a very frustrating pastry dough. The dough is composed on eggs, flour, and butter - no water at all! It did come together in my (new) stand mixer, and I doubt I would have had the patience to make it by hand. The recipe's comments note the sticky nature of the dough, and the authors suggests not rolling it out, but instead to pat it into shape with wet hands. Instead I did roll it out, but between parchment sheets. To move it into the pan (a springform is called for), I had to refrigerate it (over night), and even still, had to pat the rips back together.

The pastry was sweeter than the filling, but both turned out quite well. I used speculaaskruiden spices, and a mix of granny smith and fuji apples. The dough did puff up while baking, and I was impressed at how beautiful it was when finished cooking. However, slicing and serving really wrecked the tablecloth - very messy.

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