My mother’s 40-year old recipe is still the best apple pie in the whole world.
It’s not a secret: the Dutch are good at making apple pie. A treat for a birthday party, a well-deserved snack with a glass of hot chocolate after a afternoon of shopping in the city, or just because it’s Saturday.
I have an amazing recipe that will make you want seconds. This is my mother’s classic Dutch apple pie. It’s got fruit in it, so that part is healthy. Don’t feel guilty if you have a piece, and another piece the next day.
Oh – we call it Dutch, even though it may be German, but that’s only a small detail.
For the American readers of this blog: The Dutch pies don’t resemble the American apple pies. American pies have a thick, almost gloopy and pretty sweet filling. They’re covered completely with a roof made of dough, with typically a few cuts to let out moisture and steam while baking, or have a beautiful lattice. The crust is typically flaky and light.
The Dutch pie is different. The dough is tighter and heavier, and the apples – firm and tart – have sugar and raisins, and sometimes custard. Some have a streusel, a crumbly mix of flour, sugar and butter that crisps up a bit, or an open lattice. There are many famous apple pies, but the two that stick out are from Dutch super market Albert Heijn, and baker Dudok. The apple pie from Albert Heijn is both simple and tasty, and the pies from the bakery Dudok are incredible.
The Best One
But there is only one pie the best in the world, and that is the pie my mother bakes. When I was a kid, I was always asking for a slice of apple pie. Whenever we would go on a road trip, a Holiday, or have a celebration, my mother would go into the kitchen and make this pie. It is, in my opinion, the Best Apple Pie in the World. I would discourage anyone from arguing, because my mother. My mother’s pie is the open version, with a soft custard.
It’s pretty versatile. You can eat it fresh out of the oven, or straight from the fridge the next day. This pie is really good when it is warm: it is very sweet, silky and pretty overwhelming. Cold is a different story. The flavors are delicate and it is a meal in and if itself.
If you try this, I hope you like this as much as me and my family does. You don’t eat with ice cream, but with a thick, creamy creme chantilly, or sweetened whipped cream to the side. Chantilly bought from a can is fine, freshly made in a bowl is much, much better. Enjoy, and please save me a slice