Dutch Apple Pie & Custard Baked in Holland by a Dutch Girl

 

 

There have been many times that so called  "Dutch Apple Pie" recipes are published on American Home & Garden Sites. I think they are probably German, from Pensylvania Dutch, i.e. Deutch. Some also irritate the hell out of me. So here it goes. From a Dutch born and bred : Appel Vlaai ! A real one! Home made, not store bought. From scratch!
It takes about a day to make (just kidding) but take your time! This one is for 8-10 people.

Ingrediënts:
For the dough:
200 gr selfrising flour
100 gr unsalted butter
100 gr soft caster sugar
1 egg

Custard Pudding:
500 ml milk
half a vanilla stick
15 gr custard powder
15 gr cornflour
1 sachet of vanilla sugar (8 gr)

Filling:
2-3 cooking apples
1/4 teaspoon ground cinnamon
25 gr sugar
bit of butter
2 teaspoons of Rum (if you happen to have it)

1. To make the dough: Put all of the ingrediënts for the dough in a bowl and mix either with hooks or with your hands, turn it into a ball and put it in your fridge to let the dough rest.

2. Make the pudding: Stir a little milk with the custard and cornflour and make a little paste. Cut open the vanilla stick, with a sharp knife and through its lenght. Bring the milk to the boil with the vanilla stick in it. Take the pan of the heat and add the paste, but keep stirring. Take the stick out. Let it boil for half a minute and let it cool. Sprinkle the vanilla sugar over it.

3. Appelfilling:  Peel your apples and cut them in thin slices. Mix the cinnamon through it and if you have it the rum. Put aside.

4. Roll the dough  on your slightly floured workplace to a thickness of 0,5 cm. Lay this in your approx. 23 cm in the round loose bottomed bakingpan. Divide the pudding in the dough. Put the apple slices in the round like rooftiles on a house. Sprinkle sugar over the pie en put some lumps of butter on top.

5. Bake it in your preheated oven 330F/ 175C for 30 minutes. Check it after 20 minutes and turn it around if one side is darker then the other. When it is golden brown it's ready. Take it out of the oven. Undo the ridges gently with a spatula. Cover the pie with aluminium foil. Put your cooling rack on top. Turn it upside down in one fluent move. Put your other cooling rack on top of this and turned around. Remove the cooling rack and aluminium foil. Or, leave it it the pan. Put it in the fridge.

                                          "Enjoy"

NB. My pie ridge turned out to be a bit fatter then intended, sorry about that.

NB. No Dutch people were hurt during the baking of this applepie.