Unlike Americans, make your DUTCH pie always with Rome apples. This is the closest to the apples you would choose when you would be in Holland. Rome apples do not form rubbery pieces. The crust is probably the most amazing thing you have tasted. It takes some skill to "sculpt" it, but you'll be glad you did!
In a large bowl, add the flour, sugar and salt.
Slice the butter off the stick and let the pieces drop in the flour mix so they do not stick together.
Using your fingers, squeeze the ingredients until you get a dough that you can formed into a ball.
Do NOT add any liquid! This kind of dough is formed without any kind of fluid, not even from eggs.
If the dough is too dry, let it stand for a while until the butter releases the moisture you need.
When the dough sticks together as a ball, refrigerate it until you are ready to continue.
In the mean time, core and peel the apples and slice them into 1/4 inch or so wedges.
Layer them in a bowl as you go, and after peeling each apple,
sprinkle with ample amounts of cinnamon and sugar and shake it through.
A syrup will form in the bowl. Work quickly so the apples do not get too wet.
Grease a 9 1/2 inch spring form with butter, and dust with plain bread crumbs.
Cut your dough ball in 4 parts. 3 parts should cover the bottom and walls of your pie,
the rest is to make a lattice on top.
Flatten the dough with your fingers to cover the bottom of your spring form first,
then work your way all the way up the sides. Tilt the spring form for easy access.
It's like working with clay, you can add pieces and blend them in where needed.
Fill the covered form with apple slices, try and fill evenly without big gaps.
The pie will most likely dent slightly in the middle when baked, so a mound is OK.
You may add some of the syrup that formed in the apple bowl, but be careful not to add too much.
Optional to prevent leaking, add some bread crumbs before packing in the apples.
My family prefers the wet kind with the syrup, and even though I have years of experience making this pie, I still get surprised with very wet or dry pies, so do not let this discourage you.
Shape the leftover dough in a 1/2" square log the length of your spring form and slice 2 long slices.
Criss-cross these over the widest part of your pie and continue to cut the shorter slices,
re-shaping your log as you go and the lattice is complete.
Tip: Use a large butcher knife to cut and transfer the dough slices from the cutting board.
Use a sheet of aluminum foil to create a drip pan instead of a cookie sheet or something that might deflect heat away from the pie while it is cooking, the form might leak a little.
Bake the pie for 1 hr and 15 minutes at 350 F.
Let cool before applying some clear (Apple or Apricot) jelly with a brush for shine.
Remove the spring form very carefully, and support the outer edge while slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 237 (41%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 67.2mg||21 %|
|Sodium 9255.3mg||319 %|
|Potassium 427.6mg||11 %|
|Total Carbohydrate 86.8g||26 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 78.2g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 581
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