The perfect apple pie

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With this recipe you bake a classic apple pie with a crispy crust and a firm and slightly sweet apple filling, and you cut it into perfect pieces. Includes a helpful video.


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Preheat the oven to 180 degrees hot air. Mix the sugar and butter together in a food processor. Add the half egg and mix through. Then add the flour along with the baking powder and salt. Mix well (but not too long). Wrap the dough in foil and place in the fridge for an hour. You can also put it in the freezer for 20 minutes.

Peel the apples, remove the core and cut into pieces. Place the apples in a bowl and add the sugar. Add the cinnamon, custard powder, nuts and raisins and toss together. Then line the bottom of the springform pan with baking paper and grease well with butter.

Remove the dough from the refrigerator. Knead it with your hands until it becomes plastic again but it needs to stay cool. Roll out the dough with the roller, use a little flour to dust. Cut the bottom out of the dough with the edge of the springform. Then place the round piece of dough on the bottom. Cut wide strips from the rest of the dough (save some for the top and put it back in the fridge) and line the edges with this. Press everything together well. Trim the top edge slightly with a knife so that it is the same height throughout.

Knead the almond paste smoothly. If you use ready-made almond paste, you can add half an egg to it. Roll out and cut or cut out a circle the size of the shape and place it on the bottom. Half the egg cakes horizontally so that you get thin slices. Spread this on the bottom until it’s covered. Crumble the rest of the egg cakes through the apple mixture. This traps the moisture.

Put the apple filling in the mold and press lightly. The mold may be quite full and a mound may be visible at the top. Roll out the remaining dough and cut into thin strips. Place these crosswise over the apple filling and press the ends to the pastry edge. Brush the top lightly with egg. Bake the apple pie in the middle of the oven for about 80 minutes until golden brown. But keep an eye out, ovens can differ so it may be that it needs to be baked a little shorter or longer. Then let it cool down and then carefully remove the mold. Delicious with a dollop of whipped cream!

Tips:You can also use thin slices of cake instead of egg cakes. Both absorb the moisture of the apples like a kind of sponge, so you don’t get a soggy filling and a crispy crust.

 Don’t add too much sugar to the apple filling. The sugar ensures that the moisture is extracted and the apples also have a sweet taste of their own.

Read more tips for the perfect apple pie here

Also watch the video of the recipe for the perfect apple pie together with master baker Hans Spitsbaard

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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