Dutch apple pie

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and quarter the apples and cut out the core. Halve the apple quarters again and cut them into pieces. Drizzle apples with 4 tbsp. lemon juice. Mix 300 g flour and icing sugar. Add egg and 150 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a baking tray (top 30 cm Ø, bottom 28 cm Ø) and dust with flour. Roll out the dough on a floured work surface to a circle (approx. 38 cm Ø). Carefully lift it into the form, press the rim slightly. Place the mould in a cool place for approx. 30 minutes.

2. 2

   Melt 50 g butter in a saucepan, sprinkle with 3 tbsp. sugar. Add apples and 2 tablespoons lemon juice. Let simmer for about 3 minutes with closed lid. Pour the apples into a sieve, catch the brew and fill up to 600 ml with orange juice. Take off about 100 ml of the juice and mix with pudding powder. Pour the remaining juice back into the pot. Bring the brew to the boil again, stir in the pudding powder and bring to the boil for about 1 minute while stirring continuously. Remove the pot from the heat, put the apples back into the pot and stir in carefully. Let cool down

3. 3

   Melt 125 g butter. Mix 150 g flour, 50 g sugar and brown sugar well, add butter. Knead everything into crumbles. Spread the apple mixture in the tin, sprinkle with crumbles and bake on the lower shelf in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Take out the cake and let it cool down on a cake rack in a cool place (preferably overnight)

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
410 kcal

CARBS
57 g

FATS
18 g

PROTEINS
4 g