Dutch Apple Pie with almond flour
This is a recipe I’m posting by request from Magda and Malwina (who wrote the guest post about ice cream shops a few months ago).
Since I was young (probably about 10) I have been making apple pie. I love this, not to sweet, pie that can have many many many variations. I always made it for birthdays and my father regularly requested it as a treat in the weekend (knowing I couldn’t resist the opportunity to bake). I already try to give the baking virus to my kids and so far my daughter (4,5) always wants to help. My son wants to help as well, but at almost 3 years old it’s often more trouble than help 🙂
Did you ever notice that every country has it’s own variation of apple pie? In the Netherlands we have this pie with relatively firm crust, and bigger chunks of apple that still have some bite. And even than many variations; with or without almond (flour), with or without raisins, with a raster dough pattern or a crumble etc. In Poland it’s szarlotka, even less sweet and often with very soft apple pieces (almost compote). Lois wrote a nice post about Polish szarlotka with a recipe: polishhousewife.com/szarlotka American apple pie seems to be a low pie made in a baking form you would also bake a savory pie. Austria has it’s wonderful apfel strudel; a rolled up pie with crunchy crust. lilvienna.com/original-viennese-apple-strudel/ Germany has it’s simple apple pie with cream. This seems like a good recipe: unclejerryskitchen.com And I can go on… almost every country has it’s own variation. Often it’s the crust that makes the biggest difference. But to my opinion they are all delicious! 🙂
I am always looking for new Dutch apple pie recipes but always come back to the ones that have almond flour in it. That gives it a very distinct sweet taste without making it sweeter. I found this recipe on 24Kitchen, it’s on original recipe from Rudolphs Bakery that I adjusted just a tiny bit.
Ingredients for a 22cm form
- 200g flour
- 100g + 80g almond flour (finely ground almonds)
- 0,5 tsp salt
- 200g cold butter
- 100g + 100g sugar
- 1 egg and 1 egg yolk (to brush the dough)
- 2 tbsp very cold water
- 1 kg apples
- 80g raisins
- 4 tsp cinnamon
- 22cm baking form with detachable bottom
- rolling pin + rolling mat / board
- a bit of flour for dusting the dough
- cutting board and knife
- plastic foil and baking paper (optional)
- baking brush (for butter and egg)
- preheated oven at 180 degrees (conventional oven)
Note for the preparation of the dough: I thought to be quick and make the dough in the kitchen machine. This is not the best option though… In my case Catoo loves to help and push the button. It was pulsed a bit to much and became very soft. This made it impossible to form a ball so I had to put the whole bowl in the fridge…
- Mix the ingredients for the dough: flour, almond flour, salt, butter (don’t trow away the paper it came in), sugar, egg and water. Do this quickly (preferably) by hand or in a kitchen machine on pulse (make sure to do it very quickly).
- Form a ball and wrap it in cling film. Put it in the fridge for 30 minutes.
- Cut the apples, take out the core, peel and cut into pieces of app 1-2 cm.
- Pop the apple pieces into a bowl and add the sugar, cinnamon, half the almond flour (40g) and raisins and stir well. Set aside.
- Use the butter from the paper (that was wrapped around the butter) to grease the baking form. Put a piece of baking paper on the bottom of the form to easily get it of.
- Take the dough out of the fridge after the 30 minutes. Dust a rolling mat or clean kitchen counter with flour, put 2/3 of the dough on top and dust this and the rolling pin as well. Roll out until big enough to fill the baking form.
- Carefully transfer the rolled out dough into the form. Easiest to do this is by folding it over the rolling pin, pulling it up, putting the form under it and folding it in.
- Sprinkle the leftover almond flour over the bottom of the dough. Add the apple mixture into the form and lightly press it in.
- Form long rolls of the leftover 1/3 of dough so you can make a raster. Pop this on top of the apple and press on the sides. Lightly press all dough on the sides and raster. Brush with the egg yolk.
- Bake for app 1 hour and leave to cool.
You can eat it warm as dessert with a scoop of vanilla ice cream or as regular cake (or breakfast, lunch or snack). I usually like it best cooled and even better the next day… Typically Dutch you would add some sweetened whipped cream.