Ahh apple pie. It’s one of those bakes that has sentimental value for me. Like most kids in the Netherlands, I would back apple pie with my mom (albeit from a mix ;)) all the time. It was such a treat! Getting to cut the apples was my greatest joy – now I think I might cut too many. I think most baking is magical from the perspective of a kid, and the same was true for baking apple pies. Rolling, cutting, baking and then savoring a large slice, mm. It’s funny how it didn’t seem like a lot of work back then! Although I bet my mom could’ve done without my slow ass, not trying to cut my fingers..
You can make this dough in advance, though I wouldn’t recommend storing it any longer than a couple of days in the fridge (because of the egg, can never be too cautious about those). The dough is, for me, the best part of the pie, although opinions vary on that quite widely over here! Apple pie is usually made with raisins, but Ive substituted for pecans for a little twist. Of course, you can always add (soaked) raisins yourself. Hope you enjoy!
Dutch Apple Pecan Pie Recipe
Tools: 20cm springform baking tin, rolling pin, clingfilm, pastry brush
|150||grams||unsalted butter, softened|
|150||grams||light brown sugar|
|1||beaten egg||(1/2 for dough, 1/2 for glaze)|
|4||large||firm, sour apples (about 1 kg)|
|50||grams||pecans, roasted & chopped roughly|
- Preheat the oven to 170C/340F.
- To make the dough, cream butter and sugar together. Then mix in half the egg and lastly add the flour and knead into a dough. Wrap in clingfilm and leave to rest for at least 30 minutes.
- Prepare the baking tin by greasing and flouring it.
- To make the apple mixture, peel, core and slice the apples. In a large bowl, combine the apples with pecans, cinnamon, maple syrup and sugar until evenly distributed. Set aside.
- To line the baking tin, roll 2/3 of the dough out to a large circle – large enough to fit the tin. Line the tin and trim away any excess dough. Sprinkle the bread crumbs evenly on the bottom (this is to stop soggy bottom). Then fill it up with the apple filling. Use the rest of the dough to make thin strips to go on top in a grid pattern. Brush with the remaining egg.
- Bake in the oven for 50-55 minutes or until you can feel (by sticking a skewer into them) that the apples inside are cooked through. They shouldn’t be too mushy but definitely not too raw!
- Leave to cool for an hour, then you may begin to attempt to turn it out (a cake lifter might come in handy here). Serve with whipped cream or vanilla sauce.