Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
This year my goal was to make more pies, so what better pie to start with then apple pie? Apple pie is one of the few pies I already knew how to make. Apple pie is delicious and it’s not as hard to make as most other pies, actually the hardest part if the waiting. I like apples, it’s one of my favourite fruits, so it’s no wonder I like this pie too. And the dough used for this pie is delicious too. I even use it to make cookies sometimes, but that’s for another post ;).
This recipe is based on Weekend Baker their Classic Dutch Apple Pie Recipe
- Apples – 4-5
- Flour – 300 gram/ 2 2/5 cup
- Butter – 200 gram/ 1.8 sticks of butter/ 0.8 cup and a bit extra for buttering the springform
- Light Brown Sugar – 150 gram/ 1/2 cup and 2 tablespoons
- Sugar – 50 gram/ 3 1/2 tablespoons
- Egg – 1
- Cinnamon – 10 gram/ 3 tablespoons
- Baking Powder – 1 teaspoon
- Salt – a pinch
- Raisins (optional)
For this recipe you also need a springform or either 20, 22 or 24 cm or about 8 or 10 inches. Again sorry for the weird measurements, the original recipe was in grams, so converting it to cups and such always leads to strange measurements then.
- In a big bowl combine the flour, baking powder, light brown sugar and the butter (cut into small cubes). Mix until it’s well combined and a bit of a crumbly mixture. Then in a small bowl break the egg and add 3/4 of the egg or about 35 gram to the dough. Mix with your hands till it’s a soft dough. Roll into a ball and put it in the fridge for half and hour till an hour.
- Once the dough has chilled long enough return to the kitchen and heat up the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. And start working on the apple mixture. Peel the apples and slice them in small pieces, you can either go for long small slices or more squares. I usually cut them into squares by cutting the apple into four pieces and then slice those in 4 slices and cut that in pieces. Throw all the apples in a medium bowl and add the sugar and cinnamon.
- Put baking paper on the bottom of your springform and butter the side with butter. Then remove the dough from the fridge. use about 3/5 of the dough for the bottom and sides and keep 2/5 apart for the lattice on top.
- I usually divide the 3/5 of the dough into two pieces. One half I put as a ball in the middle of the sprinform and with my fingers I press into it, till the bottom of the springform has been covered. Then I tear a piece of the rest of the dough, roll it a bit and put it against the side, then again use my fingers to flatter it and continue till the bottom and sides are covered.
- Now add the apples to the sprinform and try to cover it evenly. if the sides of dough are too high you can push them down a bit. Then with the other 2.5 of the dough you make the lattice. Pull of a piece and roll into into a long thin roll of dough. Place it on top of the apple pie and repeat till you have a lattice covering the top. Use the remaining 1/4 beaten egg, mix it with a little bit of water and use it to cover the top of the apple pie
- Place the apple pie in the oven and bake for 60-70 minutes. Then let the apple pie cool down a bit before removing it form the sprinform and cutting it into pieces, enjoy!
- Apple Pie with Almond paste. Before putting the apples into the dough in the springform, add a thin layer of almond paste on the bottom and add the apple mixture on top of that.
- No raster apple pie. Instead of a raster you can also make another pattern, we once made a spider web on top of an apple pie for Halloween and I’ve seen pictures on pinterest where they cut little stars from the dough and add that on top of the apple pie.
- Apple pie with crumble on top. Instead of making a raster on top of the pie, you can use crumble on top instead. Before you add the egg to the mixture, remove 2/5 of the dough and keep separate. And add that crumble dough on top of the apple pie.
- Mini apple pies. Instead of making one big pie, you can make several smaller ones. Use a muffin tin and cover each with some dough and then scoop the apple mixture inside.
- Apple pie with nuts or other fruit. You can add nuts like almonds or walnuts to the apple mixture or even raisins or other fruit of your choice.