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Dutch Apple Pie

A custard-filled, open apple pie with firm, tart apples, raisins and a sweet, firm crust.
Prep Time45 minutes
Cook Time1 hour
Course: Dessert, Pie
Cuisine: Dutch, German
Keyword: Apple Pie, Bakery, Fruit
Servings: 10 slices
Calories: 487kcal
Author: The Orange Baker

Ingredients

The Dough

  • 300 grams all-purpose flour
  • 175 grams butter unsalted, cold, in pieces
  • 150 grams white caster sugar
  • 1 egg beaten
  • Pinch of salt

The Filling

  • 750 grams pealed and sliced apples tart (Granny Smith)
  • 1 tsp cinnamon
  • 100 grams raisins
  • Lemon juice

The Custard

  • 200 ml milk
  • 40 grams sugar
  • 3 eggs

Instructions

  • Add the flour, the cold butter, the caster sugar, almost all of the beaten egg and the salt in a bowl. Using a pastry cutter or two knives, cut the butter in smaller pieces in the bowl.
  • With a cold hand, quickly combine all ingredients into a cohesive dough, that doesn't crumble. Add a little bit of egg if the dough it too dry, but don't add too much.
  • If the dough is getting too warm, the butter will melt: cool the dough during the kneading if necessary.
  • Once combined, flatten the dough into a flat disk, and place the dough in a plastic bag or Saran wrap, and place in the fridge for about 15 minutes.
  • In the meantime, peel the apples, remove the core and slice into slices about half or third of an inch thick. You want the slices to have a bit of bite when baked. Too thin, and they'll be too soft. Place in a bowl.
  • Add a bit of lemon juice (to prevent browning of the apples), the sugar and cinnamon.
  • For the custard, beat the 3 eggs, the milk and sugar together in a smooth mixture. Don't whisk too hard, you won't need bubbles.
  • Get a 8 inch spring form pie ring, and grease liberally with butter. Preheat the oven to 350℉.
  • Flour your work space and roll out the dough to be about 2 inches wider than the diameter of the spring bake tin. Place the dough on the bottom, and press the sides up. You won't have to be careful: it is a heavy dough, with a lot of butter. Make sure the bottom and the slides have roughly the same thickness. Close any thin spots or thin areas to prevent spilling.
  • Add the apple/raising mixture to the dough in the tin. Try and spread out the raisins as much as you can. Pour in the egg/milk mixture.
  • Place in the preheated oven, and bake for about 60 minutes. It is a heavy pie with a lot of filling, and baking will take a while. The custard should have just set, and the dough should be golden brown.
  • Let the cake cool for a few minutes and release from the tin. Eat immediately with creme chantilly, or cool completely and eat from the fridge. Reheat in a 350℉ oven for 10 minutes.