Dutch Apple Pie Recipe
Dutch Apple Pie Recipe with Shortcrust Pastry, Apples, Sultanas, Sugar, Cinnamon and Golden Syrup
INGREDIENTS
Pastry:
10 oz (275g) Shortcrust Pastry (for recipe click here)
Filling:
1 lb (450g) Cooking Apples
2 oz (50g) Sultanas
2 oz (50g) Sugar
1/2 level teaspoon Cinnamon
Topping:
3 tablespoons Golden Syrup
1 oz Brown Sugar
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready a 9 inch (230mm) pie plate. Use one third of the pastry to line the plate, taking care not to stretch the pastry. Press lightly onto the plate.
Peel, core and slice the apples, mix with the sugar, sultanas and cinnamon, and put into the pastry case. Roll the remaining piece of pastry to cover the top of the dish. Damp the edge with cold water and lay the pastry in position. Seal the edge well, trim with a sharp knife and decorate the edge. Run the golden syrup on top and sprinkle with brown sugar. Make 2 or 3 slits in the top to allow the steam to escape during baking.
Bake in the middle of the oven for 20 minutes then reduce the heat to Mark 4 or 375F or 190C and continue cooking for a further 20 minutes. Serve hot or cold with custard.
Based on the Dutch Apple Pie Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).