Dutch Apple Pie is a perfect Thanksgiving dessert.
Such a delicious pie that you can share with your family with a good cup of tea or coffee.
Make the pastry. Combine sugar and flour in a bowl. Add few butter cubes and press them into the flour-sugar mixture with two forks or pastry maker. Combine with all butter cubes.
Add egg and water. Combine, using the fork, then form the dough with your hands. Wrap the dough in plastic and leave in the fridge for at least 1 hour.
Dutch apple pie can be eaten warm or cold, served with whipped cream or ice cream. One of the best dessert ideas for Thanksgiving!
Prepare apples. Wash, peel, remove the core. Make thin slices and transfer them to a bowl. Add freshly squeezed lemon juice, combine. Add cinnamon, sugar, flour and combine until apples are covered.
Preheat your oven to 356 F / 180 C. After that, remove the dough from the fridge, unwrap it and then slice it in half.
Here we bring the second version of traditional Dutch apple pie. It is so delicious, when you enjoy it warm, with all those apple layers, covered in cinnamon.
Form the ball from one half and roll the thick round for the pie form. Place the pan on the dough and cut the round for the bottom of the pie. Add it to the pan.
From the leftovers make 2-3 pieces for sides and put them in the pie pan, pressed to the sides. Make sure to press the stitches really well.
The most popular Dutch apple for this pie is Elstar. Make sure to choose the apples that will be crisp and mildly tart.
Sprinkle semolina on the bottom of the pie and place apples, leaving the juices in the bowl. Apples should be filled to the top of the pan.
From the other half of the dough, form the round and roll it. Using the pastry decorater knife make decoration, or cut the 1/2 inch lines and place them on top of the pie...
... you can also roll the dough, make few holes with small cookie cutters and place the round on top of the pie. Press the decoration to the sides of the pie.
Brush the top of the pie with egg yolk. Cover the top with foil, bake for 30 min. Then brush with leftover egg yolk and bake uncovered 30-40 min until apples are softened and the top is browned.
If you plan to eat the pie more than two days, better store it in the fridge, loosely covered with plastic wrap.
You can also microwave it or reheat in the oven for about 15 minutes, if you prefer to enjoy it warm.