Recipe(tried): Dutch Apple Pie

I don't want to sound critical of the recipe itself, as the recipe could be wonderful, but why is it called Dutch apple pie?

I mean, I am dutch, I have eaten apple pie hundreds of times, I have baked quite a few, but I don't recognise much in this recipe.

A dutch apple pie tends to have a 13-inch diameter, has a third inch thick bottom and crust, has a lattice of strips of pie crust on top of the apples. Never, ever use margerine, use butter instead. The crust and the filling are baked at the same time in a spring released cake pan. The rich cream is a very nice addition, but I miss the raisins in there. I can assure you, dutch apple pie has raisins in them. If you use five cups of apples, use one of raisins.

I have been surfing a bit for a recipe in english. I found one that should do the trick. I have only one problem with that recipe. It is for a tiny ten inch pie instead of the normal 13 inch one.

Dough:
300 gr. flour
200 gr. cold butter, cut into little pieces
100 gr. sugar
pinch of salt
2 egg yolks

Filling:
1 kg. apples (hard and sour apples, preferrably Goudreinetten, second choice Granny Smith)
200 gr. raisins
2 tbsp. flour
2 packets vanilla sugar
100 gr. sugar
1 tsp. cinnamon
2 egg yolks
200 ml. milk

Heat the oven to 180C (350F). Put flour, butter, sugar, salt and one egg yolk into the bowl.

Make a smooth dough using the kneading hooks. Wrap the dough in plastic foil and put it in the refrigerator for at least one hour.

Roll out the dough. Line a buttered spring release cake pan (24 cm) with twothirds of the dough, creating a raised edge of about 4 cm.

Peel the apples and cut them into thin slices. Spread apple slices and raisins on the dough. Mix flour, vanilla sugar, sugar, cinnamon, egg yolks and milk with the beaters.

Pour this mixture onto the apples and raisins. Roll out the rest of the dough, cut it into long thin strips and put these across the apple mixture in a criss-cross pattern. Paint the criss-cross pattern with the remaining eggyolk. Put the cake on the rack in the center of the oven.

Bake 60-80 minutes until golden brown. Allow the cake to cool until lukewarm.

Eat!