Our neighbors to the right are from the Netherlands, and have been here on business, for the past 2 1/2 years. They will be returning home this summer, so Annette offered to teach Anna, another neighbor, and me, how to make a Dutch Apple Pie. It was a little confusing trying to convert grams to cups and teaspoons, but I managed to edit the recipe she had printed out for us , so that I can attempt to make this on my own (I kept the original measurements below in case you are so inclined to take out your kitchen scale and use exact amounts). It is a bit involved, what with the rolling and lattice top, but it is worth the work as the smell of baking apples fills your home. And the end product is almost too pretty too eat. Almost.
2 1/4 c self rising flour (300g)
2/3 c brown sugar (150g)
1 Tbsp vanilla sugar or 1 tsp vanilla
3/4 c butter, in pieces (175g)
1 egg, lightly beaten
pinch of salt
6 apples, peeled & sliced (1kg)
3/4 c raisins (100g)
1/4 c sugar (50g)
3 tsp cinnamon
1-2 Tbsp bread crumbs
Springform pan, greased and floured
1. Mix flour, brown sugar, vanilla sugar, butter, 2/3 of the egg (reserve the rest for brushing on crust), and a pinch of salt in a mixer or food processor.
2. Knead into a soft dough. Separate about 3/4 of dough, roll out thinly, use bottom of springform pan to trace shape, cut and carefully place circle in bottom of pan. Roll dough again, cut 2 inch strips to place up the sides of the pan. Press firmly, cover with bread crumbs.
3. Combine apples, raisins, sugar and cinnamon. Spoon mixture into springform (or for a more artistic look, like we did, lay pieces out in a spiral pattern in layers).
4. Roll remaining dough out, cut into strips about 1/2 in. wide. Lay on top of apples in a lattice pattern. Fold edges down from around the pan's side over the lattice work. Brush remaining egg over crust.
5. Bake pie in preheated 325 degree oven for an 1 hr- 1hr 15 min. Top should be golden brown.
6. Let the pie cool ten minutes before removing sides of pan, top with whipped cream.