I was going to keep this recipe for later in the year. It’s a perfectly autumnal dish, somewhere between a pie and a crumble, and filled with cinnamon and sugar apples. But then I asked the husband what he wanted for pudding on Sunday, and he smiled and asked nicely, and I am weak.
So I made Dutch Apple Pie. And now you can too!
This recipe came originally from here, and the only change I made is that I tend to make my own shortcrust pastry for the pie crust, so it always looks a bit lumpy.
Dutch Apple Pie
- 1 quantity of shortcrust pastry
For the filling:
- 5-6 apples, peeled and sliced
- 3/4 cup caster sugar
- 1 tsp cinnamon
- Pinch of coriander
For the crumble topping:
- 2/3 cup flour
- 1/2 cup brown sugar
- 1/3 cup butter, cubed
- Grease a pie or flan dish and line with the shortcrust pastry
- Mix apples with the sugar and spices and tip into the pastry
- Rub the crumble ingredients together until, well, crumbly, then sprinkle over the apples, making sure they’re all covered
- Bake at 220°C for 15 minutes, then reduce heat to 190°C for another 35 minutes
- Eat, with cream, for personal preference…