Mushroom Hot Water Crust Pie

Mushroom Hot Water Crust Pie | A Dutchie Baking

I’d been toying with the idea to make a hot water crust pie for a while, as I always love those Victorian looking, exquisite pies I always see on the Great British Bake Off and in historical recipe books. I also think it’s fascinating that hot water crust pastry goes against almost everything a baker is taught about pastry, namely that you should keep all of the ingredients as cold as possible to get a flaky result. I wouldn’t say hot water crust pastry is the flakiest of all the pastries but it is certainly not tough! What an eluding concept..

Mushroom Hot Water Crust Pie | A Dutchie Baking

If you’re a vegetarian like me, I’m sure you’ll appreciate seeing one of these pies without it involving any game, or pork, or beef, or (God forbid) eels. Traditional hot water crust pastry also uses lard, which is pure pork fat. Well, that ain’t getting into my kitchen anytime soon (yuck!!), so I’ve come up with a delicious forest-inspired autumny filling, and instead of lard, I’m using the more appetizing sounding substitute of butter. I swear it tastes just fine, you can’t go wrong with butter.

Mushroom Hot Water Crust Pie | A Dutchie Baking

You might have noticed an unusual ingredient in the recipe, namely lemon pepper. You don’t háve to use it, but it’s utterly delicious I can tell you. When I was living in Sweden, this interesting spice was found in every supermarket and even though it’s apparently very good with roast meat, it does very well with earthy veggies as well. It gives a little tang at the end which is very pleasant. You could also use regular pepper and a tiny bit of lemon zest.

Mushroom Hot Water Crust Pie | A Dutchie Baking

Do you ever make (vegetarian) hot water crust pies? What do you put in them?

Mushroom Hot Water Crust Pie | A Dutchie Baking

Recipe Mushroom Hot Water Crust Pie

Tools: 20cm pie tin lined with baking parchment, rolling pin, pastry brush, (optional) leaf cutters


Hot Water Crust Dough (Paul Hollywood recipe):

330 grams plain flour
70 grams strong white bread flour
1 1/4 teaspoon salt
150 grams unsalted butter, melted
170 ml boiling water
1 egg for brushing


50 grams unsalted butter
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, minced
650 grams (mixed) mushrooms, sliced
200 ml whipping cream or double cream
1 egg
1 vegetable stock cube
1 laurel leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon lemon pepper
3/4 teaspoon salt
15 grams cornstarch, dissolved in a little bit of water
1 large potato, peeled and diced
125 grams frozen or fresh green peas

  1. Preheat the oven to 190C/375F.
  2. First, prepare the filling. Heat butter and oil in a large saucepan. Sautee onions and garlic for a few minutes.
  3. Add the sliced mushrooms and saute until they have significantly shrunken in size. Add the rest of the ingredients, except for the peas, and cook the mixture until it is nice and thick. Turn the heat off and stir the peas in.
  4. Now make the hot water crust pastry. Start by combining the dry ingredients in a bowl. Pour the melted butter and boiling water into the bowl and start mixing with a wooden spoon. Once the mixture is cool enough to work with your hands, knead into a dough (don’t overknead!).
  5. Roll a little more than half of the dough into a large circle to fit the bottom of the tin. Leave any overhanging pastry where it is (in fact, you need a bit extra!). Pour the filling into the pie casing. Next, roll most of the remaining dough into another disk a little larger than the top of the pie tin. Brush the edges of the overhanging pastry (which you left for this purpose) with a bit of egg, then place the disk on top and push the pastry together. If you want, you can crimp the pastry, use a fork to make indentations, or simply cut away the edges. Use the leftover pastry to make decorations on top. Brush top with egg.
  6. Bake pie for 45-50 minutes. Leave to cool completely before turning out or serve from the tin if preferred.


Snowy Mountain Cherry Pie

Snowy Mountain Cherry Pie | A Dutchie Baking

It hasn’t even been Halloween yet and already I am dreaming of landscapes with piles upon piles of fluffy snow..not that that ever happens over here but hey, a girl can dream right? So anyway, while most bakers were coloring liters of buttercream in orange, green and purple hues, I was baking a winter-themed pie: typical Ramona.


Snowy Mountain Cherry Pie | A Dutchie Baking

I actually saw this pie on a Belgian blog, Jolanda’s Bakhuisje, although there it’s called “ski pie” – which is also a very apt name. I changed the recipe up a bit but the honor for inventing it should go to Jolanda!

Snowy Mountain Cherry Pie | A Dutchie Baking

Under a mountain of whipped cream and mascarpone, topped with meringue sticks, hides a yeasted crust pie with a tangy cherry filling. And well, we can always pretend the filling is blood to make it spooky right? No excuse not to bake it!Snowy Mountain Cherry Pie | A Dutchie BakingSnowy Mountain Cherry Pie Recipe

Tools: 24cm fluted pie tin, greased; piping bag



250 grams flour (I use a 50/50 mix of plain and bread flour)
5 grams instant yeast
100 grams milk, lukewarm
1 egg
75 grams unsalted butter, room temperature
25 grams sugar
3 grams salt

Filling (source: Weekend Bakery):

1 pot cherries (700 grams, drained net weight 350gr)
70 grams sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice
3 tablespoons cornstarch


500 ml whipping cream
150 grams mascarpone
1 tablespoons sugar

Meringue Sticks:

65 grams egg white
65 grams caster sugar
65 grams icing sugar

1. To make the dough, add all the ingredients to a large bowl, making sure the yeast and salt don’t touch each other directly. Mix until dough forms, then knead for about 10 minutes in a freestanding electric mixer, or a little longer by hand. Shape into a ball then put into a greased bowl covered with clingfilm or a damp tea towel and leave to proof for about 60 minutes.

2.  In the meanwhile, make the filling. Pour cherries (+syrup), vanilla extract and lemon juice into a saucepan. Mix sugar and cornflour together in a bowl, then add to cherry mixture. Bring the filling to a boil, it should start to thicken. Boil for a few minutes or until it has the desired consistency (firm, but not so firm that you cannot pour it anymore). Take off the heat and set aside.

3. Preheat the oven to 220C/430F.

4. Roll the proofed dough out into a circle somewhat larger than the pie tin. Line the tin, leave any overhanging dough for the moment. Cover and leave for 10 minutes, then cut away any overhanging dough by rolling over the top of the tin with a rolling pin. Pour the filling into the pie and bake for 20-25 minutes. If it is very browned after 15 minutes you can turn the oven back to 180C/355F.

5. Once baked, leave the pie in the tin for 10 minutes, then turn out onto a wire rack and leave until completely cool.

6. For the meringue, turn the oven back to 80C/175F. Using a fat-free (glass or steel) bowl and utensils, whip the egg whites while adding the caster sugar a little at a time. Keep mixing until stiff peaks form. Then fold in the (sieved) icing sugar. Fill a piping bag with round nozzle with the mixture and pipe long lines on baking parchment or a baking mat. Place on a baking tray and bake for 1.5 hours. Snip the lines into smaller sticks once baked.

7. To make the topping, pour whipping cream, mascarpone, and sugar in a large bowl and whisk until soft peaks form.

8. To assemble the pie, make a mountain of cream on top of the pie and place the meringue sticks on top.


Lemon Meringue Tart

A couple of weeks ago I had the chance to go crazy with the baking again and make two awesome tarts/pies as I was having another birthday party! Both were/are showstopping and absolutely delicious. The first of the two is this amazing lemon meringue tart – no, not a pie because I feel this is a French recipe!

I’m always excited to make lemon-flavored bakes – I love the tartness of lemons and always have. As a kid I would always go for the sourest candies (to be honest I still do). It can never be too sour for me (think blisteringly sour). Don’t worry though, this tart isn’t extremely sour, the tartness is balanced nicely by a good amount of sugar and meringue on top!

If you don’t have a blowtorch, you could put the tart under the grill for a minute to get that nice caramelization on top, but I like the control you get with a torch. Those meringue tips remind me of roasting marshmellows over a campfire, mm….

Lemon Meringue Tart Recipe

Tools: 23cm tart tin (preferably loose bottomed), baking beans, sugar thermometer


Sweet Shortcrust Pastry (Mary Berry):

250 grams plain or pastry flour
150 grams unsalted butter, cold, diced
25 grams icing sugar
1 egg

Lemon Filling (Cuisine avec Djouza):

80 grams (fresh) lemon juice
zest of 2 lemons
125 grams unsalted butter
125 grams caster sugar
200 grams egg (whole)
10 grams cornstarch

Meringue Topping (Cuisine avec Djouza):

100 grams egg white
200 grams caster sugar
70 grams water

  1. To make the pastry, combine flour and sugar. Add the diced butter. If you’re using a food processor with blade attachment, whizz until the mixture resembles breadcrumbs. You can also use your hands or a fork to rub the butter into the flour mixture – again, it should look like breadcrumbs. Then add the egg and mix or knead until the dough starts to come together. Work the dough as little as possible. Shape dough into a disc and wrap in clingfilm. Chill for at least an hour.
  2. Preheat the oven to 200C.
  3. Roll the dough out on a lightly floured work surface to the thickness of a pound coin. Line the tart tin with the dough and transfer to the fridge to chill for 30 minutes. Once chilled, line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and bake another 10 to 15 minutes until it is a golden brown. Remove from the oven but leave the tart shell in the tin.
  4. To make the lemon filling, combine lemon juice, zest, and butter in a saucepan. In a bowl, combine sugar, egg and cornstarch. Melt butter with lemon juice and zest and bring to a boil. Turn heat off, whisk lemon juice mixture into the egg mixture. Pour it back into the saucepan and bring to a boil. Once the mixture has thickened, turn the heat off and leave to cool for a bit.
  5. Fill the cooled tart shell with the lemon filling. Place in the fridge to set.
  6. Once the tart is cold enough, make the meringue topping. Pour egg whites (preferably at room temperature or a little warmer) into a greaseless bowl (make sure your whisk is greaseless as well! you can achieve this by cleaning you utensils/bowls with lemon juice or vinegar).
  7. In a saucepan, combine sugar and water and place a sugar thermometer in the pan. Once the mixture reaches 114C, start whisking the egg whites. Once the mixture has reached 120C, pour it slowly into the egg whites while you’re whisking them. Whisk until the meringue has cooled down.
  8. Fill a piping bag with a nozzle to your liking with the meringue and pipe onto the tart. Alternatively, if you don’t have a piping bag, you could use a (palette) knife to make peaks of meringue. Use a blowtorch to caramelize the meringue on top. Enjoy!

Dutch Syrup Sandwich Cookies

Dutch Syrup Sandwich Cookies | A Dutchie Baking

Did you guys see the Great British Bake Off contestants try Dutch stroopwafels? :O Well I wasn’t surprised they found it difficult, they are a staple DUTCH bake of course…But I was still a bit disappointed no-one got them right! Anyway, if you think stroopwafels are a bit too difficult, or if you don’t have a stroopwafel iron, you can try this alternative: delicious syrup filled sandwich cookies or stroopkoeken!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

The cookies are absolutely lovely and short – and you could design them with a cookie stamp! Stroopkoeken found in Dutch supermarkets often have a grid pattern which is easily achieved using a ruler or a (clean) credit card. But whatever they look like, they’re going to be freaking delicious!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

A good trick with stroopkoeken and stroopwafels is to either eat them warm, or to warm them over a hot cup of tea, coffee or chocolate milk. That way, the syrup is softer and chewier – perfect!

Dutch Syrup Sandwich Cookies | A Dutchie Baking

Dutch Syrup Filled Sandwich Cookies (Stroopkoeken)

For about 11 sandwiched cookies

Source: De Banketbakkeby Cees Holtkamp

Tools: 8 cm (fluted) cookie cutter


120 grams unsalted butter, at room temperature
120 grams caster sugar
2,5 grams salt
1/2 egg, beaten
225 grams plain flour
5 grams baking powder

100 grams Dutch syrup
65 grams brown sugar
50 grams unsalted butter
1/2 teaspoon cinnamon

  1. To make the cookies, cream the butter, sugar, salt and egg together. Add the flour and baking powder and knead until incorporated. Wrap in clingfilm and leave to chill for at least 1 hour.
  2. Preheat the oven to 180C/355F. Line a baking tin with baking parchment.
  3. When chilled, roll dough to 2mm thickness. Cut out 8cm (fluted) rounds and place them on the prepared baking tin. Bake for 17-20 minutes or until they are a golden brown. Leave cookies to cool on a wire rack.
  4. For the syrup filling, heat the syrup in a saucepan on low fire, then add the rest of the ingredients and heat until the sugar has dissolved. Set aside to cool slightly.
  5. To assemble the cookies, spread some of the syrup filling on one cookie, then place another on top, pressing slightly so the filling reaches the edges. Enjoy!


Dutch Apple Pie with Apricot and Walnuts

Dutch Apple Pie with Apricot and Walnuts | A Dutchie Baking

It’s finally my birthday month! I’m celebrating mine and a friend’s birthday with my friends tomorrow, so I’ve baked two pies to mark the occasion. One of them is this delicious Dutch apple pie, which I’ve given a twist to with apricot, walnut and a layer of chopped “bitterkoekjes” (literally “bitter cookies”, a cookie made with bitter almonds, sugar and egg white).

Dutch Apple Pie with Apricot and Walnuts | A Dutchie Baking

The layer of chopped cookies is meant as an “isolation” layer between the pie bottom and the apples and will make sure the bottom doesn’t get soggy. If you can’t find “bitterkoekjes” you can use amaretti or a similar cookie!

Dutch Apple Pie with Apricot and Walnuts | A Dutchie Baking

I have found a good, Dutch apple pie is made by absolutely stuffing the pie casing with apples and other fillings. This will keep the sides from shrinking too much and it’s yummy as well!

Dutch Apple Pie with Apricot and Walnuts | A Dutchie Baking


Dutch Apple Pie with Apricot and Walnuts

Serves 10-12 people

Recipe slightly adapted from De Bakbijbel by Rutger van den Broek

Tools: 24 cm springform tin



350 grams plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
175 grams caster sugar
1/2 egg (set the rest aside for glaze)
250 grams unsalted butter, room temperature


5-6 large pie apples, sliced
2 teaspoons cinnamon
1 tablespoon cornstarch
2 tablespoons sugar
75 grams walnuts, roasted and chopped
100 grams dried apricots, chopped
150 grams crumbled “bitterkoekjes” or amaretti biscuits

  1.  To make the dough, knead all the ingredients (at once!) until you have a coherent dough. Wrap in clingfilm and leave to chill for at least an hour. In the meanwhile, preheat the oven to 180C.
  2. Grease the baking tin and line the bottom with baking parchment. Take 2/3 of the chilled dough and roll out to a circle large enough for the tin. Line the tin with the dough. Put the tin and the remaining 1/3 of the dough in the fridge while you prepare the filling.
  3. For the filling, combine the apple slices, cinnamon, cornstarch and sugar in a bowl. Mix the walnuts and apricots in a separate bowl. Fill the prepared pie casing by sprinkling the “bitterkoekjes” on the bottom and then placing a layer of apple slices on the bottom, then sprinkle some of the apricot and walnut mixture on. Repeat these last two actions until your tin has been filled.
  4. Take the remainder of the dough out of the fridge and roll it into a large rectangle. Cut into strands of your desired width and place them on top of the pie in a lattice pattern, cutting away excess. Re-roll and cut the dough if necessary. Brush the top of the pie with the remaining egg. Bake in the oven for about 65-70 minutes. Enjoy with a dollop of whipped cream or vanilla sauce!