Discover the secret ingredient elevating Dutch apple pie

Apple pie recipes from around the world share many similarities. Of course, there’s a proper base—made from high-quality flour, kneaded efficiently, and prebaked. Topping it off is delicate pastry—either as a crumble or the classic lattice style seen in American apple pies. What sets the Dutch recipes apart is the addition of thick cream when preparing the apples for the pie. The bloggers have a clever trick for using this.

Stewed apples for apple pie are often prepared in the fall and preserved in jars. This is the easiest way to hasten the preparation of this dessert. However, with the cream trick, this method won't be suitable since the apples must first be sautéed with butter, sugar, and cinnamon, then drained to avoid excess liquid, and mixed with cream. The best choice is sweet cream with 36% fat, as its consistency complements the fruit perfectly.

The ideal texture of an apple pie with delicate pastry is achieved by using high-quality butter. It should be properly chilled and then combined with the other ingredients, using a planetary mixer if available to prevent heating. You can prepare the delicate pastry even two days in advance and store it in the refrigerator until needed.

Ingredients for the pastry:

• 140 grams cold unsalted butter,
• a pinch of salt,
• 100 grams powdered sugar,
• 450 grams wheat flour,
• breadcrumbs for sprinkling.

Ingredients for the filling - apples for the pie:

• 2 kilograms whole apples,
• 50 grams butter,
• 3 tablespoons brown sugar,
• 6 tablespoons lemon juice,
• 1 teaspoon cinnamon,
• 100 grams 36% cream.

Ingredients for the crumble:

• 125 grams butter,
• 70 grams brown sugar,
• 150 grams wheat flour.

Preparation:

1. Transfer the ingredients for the pastry onto a board and chop with a knife, then briefly knead the mixture. Set it aside in the refrigerator for at least half an hour.
2. Wash and dry the apples, and remove the cores. A special tool can be used to cut out the entire core. Slice the fruit into eighths and drizzle with lemon juice.
3. Melt 50 grams of butter in a skillet and add the apples. Cook while adding sugar and cinnamon. Transfer the fruit onto a sieve placed over a bowl.
4. In the meantime, roll out the pastry, grease the baking form, and sprinkle with breadcrumbs. Preheat the oven to 350°F (180°C) and place the pastry in the oven for about 12 minutes.
5. Pour the cream into the skillet used for the apples, add the liquid drained from them, and simmer until it thickens. Finally, gently add the apples and mix.
6. Transfer the apples onto the prebaked base.
7. Quickly knead the crumble ingredients and sprinkle them over the apples. Bake everything for about 40 minutes in the preheated oven.