Deep Dish Dutch Apple Pie
A party, BBQ, or any get together would not be complete without a recipe for traditional Dutch Apple Pie. This is the one dessert you’ll come across again and again in cafes and at homey birthday parties and holidays all over the country. The Dutch are right to be proud of their pie. After all, they’ve been perfecting it for centuries.
2 tbsp. brandy (or cognac or rum)
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 tbsp. corn starch (corn flour)
1 9 or 10 inch deep dish pie pan
2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter, melted
In a large bowl, combine the flour, brown sugar, oats and butter; set for topping.
Preheat the oven to 360 degrees F.
Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the, lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well.
Grease the pie tin and use the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Cover the pie with the topping.
Brush the pastry edges with the egg wash and place in the oven on a baking sheet to bake for approximately 1 hour. Allow the pie to cool. Serve Dutch Apple Pie with whipped cream, or vanilla ice-cream.