Besides of amazing memories, feel free to take with you our family recipe of the Dutch apple pie: 

Dutch Apple Pie (family recipe):  

 Ingredients

- 1 medium egg

- 350 g self-rising flour

- 210 g white caster sugar

- ¼ tsp salt

- 1 lemon

- 250 g butter

- 6 (Jonagold) apples, preferably fresh sour

- 2 tsp ground cinnamon

- 3 tbsp custard powder

- 3 tbsp raisins (or more:) 

- Optionally: 100 g almond paste to make it a deluxe Dutch Apple Pie

- Optionally: 60 g apricot jam mixed with 1 tbsp water to finish the Dutch Apple Pie offDutch Apple Pie (family recipe):  

 Ingredients

- 1 medium egg

- 350 g self-rising flour

- 210 g white caster sugar

- ¼ tsp salt

- 1 lemon

- 250 g butter

- 6 (Jonagold) apples, preferably fresh sour

- 2 tsp ground cinnamon

- 3 tbsp custard powder

- 3 tbsp raisins (or more:) 

- Optionally: 100 g almond paste to make it a deluxe Dutch Apple Pie

- Optionally: 60 g apricot jam mixed with 1 tbsp water to finish the Dutch Apple Pie off

 Tools Needed

- Springform pan (Ø 24 cm, greased)

- Rolling pin or a round bottle

 Instructions

1. Prepare the Dough:

Separate the egg. Put the flour, egg white, 175 g of sugar, and salt in a bowl. Clean the lemon and grate the yellow zest over the bowl. Cut the butter into the mixture with two knives until a crumbly dough forms. Knead the dough by hand into a cohesive ball. Wrap in plastic wrap and refrigerate for 1 hour. (Tip: knead the dough with your hand in a plastic bag). 

2. Prepare the Springform Pan (Baking Pan):

Preheat the oven to 175°C (347°F). Grease the springform pan and optionally line the bottom with parchment paper. Dust the work surface, rolling pin, and dough ball with flour and roll out ⅔ of the dough into a 1 cm thick sheet. Use the springform to cut out a circle and place it on the bottom of the pan. Line the sides with the remaining rolled-out dough. Keep in the refrigerator until needed. Notice: you reserve 1/3 of the dough to assemble the pie (step 4).

3. Prepare the Filling:

Peel the apples, cut them into quarters, and remove the core. Cut the quarters into pieces and put them in a bowl. Mix the cinnamon, the rest of the sugar, custard powder, and raisins with the apple. Optionally: crumble the almond paste and spread it over the dough base for a deluxe Dutch apple pie. Spoon the apples on top.

4. Assemble the Pie:

Roll out the reserved dough into a square sheet. Cut into 2 cm wide strips and place in a lattice pattern on top of the filling. Brush with the egg yolk. Bake the pie just below the middle of the oven for about 1 hour until golden brown and cooked through.

5. Finish Extra and Serve:

Optionally, mix the apricot jam with the water. Brush the top of the pie immediately after removing it from the oven with the jam. Let it cool in the pan for 15-20 minutes.

 Tools Needed

- Springform pan (Ø 24 cm, greased)

- Rolling pin or a round bottle

 Instructions

1. Prepare the Dough:

Separate the egg. Put the flour, egg white, 175 g of sugar, and salt in a bowl. Clean the lemon and grate the yellow zest over the bowl. Cut the butter into the mixture with two knives until a crumbly dough forms. Knead the dough by hand into a cohesive ball. Wrap in plastic wrap and refrigerate for 1 hour. (Tip: knead the dough with your hand in a plastic bag). 

2. Prepare the Springform Pan (Baking Pan):

Preheat the oven to 175°C (347°F). Grease the springform pan and optionally line the bottom with parchment paper. Dust the work surface, rolling pin, and dough ball with flour and roll out ⅔ of the dough into a 1 cm thick sheet. Use the springform to cut out a circle and place it on the bottom of the pan. Line the sides with the remaining rolled-out dough. Keep in the refrigerator until needed. Notice: you reserve 1/3 of the dough to assemble the pie (step 4).

3. Prepare the Filling:

Peel the apples, cut them into quarters, and remove the core. Cut the quarters into pieces and put them in a bowl. Mix the cinnamon, the rest of the sugar, custard powder, and raisins with the apple. Optionally: crumble the almond paste and spread it over the dough base for a deluxe Dutch apple pie. Spoon the apples on top.

4. Assemble the Pie:

Roll out the reserved dough into a square sheet. Cut into 2 cm wide strips and place in a lattice pattern on top of the filling. Brush with the egg yolk. Bake the pie just below the middle of the oven for about 1 hour until golden brown and cooked through.

5. Finish Extra and Serve:

Optionally, mix the apricot jam with the water. Brush the top of the pie immediately after removing it from the oven with the jam. Let it cool in the pan for 15-20 minutes.