Ingredients:
- 2 cups sultanas (300 g)
- 2 tbsp brandy (or cognac or rum)
- 2 eggs
- 5 1/2 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)
Preparation:
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, 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, sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease a large springform pie dish 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.
TIPS:
- I use 'Goudreinetten' apples, not only because they're the variety I've found in most of the old-fashioned cookbooks and are therefore the most traditional variety to use, but also because I like their tart bite and the way they hold their shape when baked.
- If you don't have speculaaskruiden, you can use pumpkin pie spices instead, or simply use 3 tsp ground cinnamon and a pinch of ground cloves. I do love the depth of flavor that the speculaaskruiden seems to add. You can also make your own speculaaskruiden
- I don't bother to roll the dough out and cut it as it is pretty sticky and causes a mess. I simply wet my hands and shape it by hand, pressing the dough into the pie dish in a uniform thickness. As for the lattice-work, I shape them by hand into longish sausage shapes, which I press flat onto the pie. The pie will rise and hide a multitude of sins.
