- 2 cups sultanas (300 g)
- 2 tbsp brandy (or cognac or rum)
- 2 eggs
- 4 cups self-rising flour (500 g)
- 1 1/3 cup cubed ice cold butter (300 g)
- 1 cup brown sugar (175 g)
- A pinch of salt
- Zest of 1/2 lemon
- 4 lb tart apples (1.85 kg)
- Juice of 1/2 lemon
- 1/3 cup brown sugar (75 g)
- 2 tsp ground cinnamon
- 1 tsp 'speculaaskruiden' (or pumpkin pie spices)
- 1 tbsp corn starch (corn flour)
You will need:
- A large springform cake pan (24 cm x 6.5 cm/10" x 2 1/2")
Special Note: I've adapted the recipe after a reviewer posted that there was a problem with my conversion of the self-rising flour measurement. Indeed, I remeasured it, and it should be 4 cups. Luckily, the European weight measurements in brackets were correct all along, but I apologise for any inconvenience caused by my slip-up to those of you who used the American measurements. I've also rechecked the rest of the ingredients and all the other measurements are fine. As for the other reviewer comment, re. the use of sugar, my recipes are always written in the order of ingredient use, so the first time sugar is appears in the method it will be the first sugar listed in the ingredients list (1 cup for the crust), and the second time sugar is mentioned it will be the second amount of sugar listed (1/3 cup for the filling), etc. I have clarified this in the method, too.
In a small bowl, steep the sultanas in the brandy for at least an hour (or put on high in the microwave for 2 minutes and allow to cool). Preheat the oven to 347 degrees F (175 degrees C).
Whisk the eggs, adding most of it to the flour in a large mixing bowl (keeping about a tbsp of the egg behind to brush the pie with later). Add the cubed butter, the first cup of brown sugar, salt and lemon zest. Knead dough using a stand mixer with a dough attachment (or by hand) until the dough comes together into a ball. Set aside for 20 minutes.
Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the sultanas, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease the pie tin and use 3/4 of the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Use the rest of the dough to make the lattice topping. You'll need about 5 strips. Arrange three strips one way and two the other way, press to fix it to the sides, and then fold the dough back in towards the pie. It should not be hanging over the pie dish, otherwise it will stick.
Brush the pastry with the egg wash and place in the oven to bake for approximately 1 hour. Allow the pie to cool in the springform and then carefully turn out. Serve Dutch Apple Pie with whipped cream, or vanilla or cinnamon ice-cream.
Makes enough for about 12 slices.