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Photo of Dutch Apple Pie- Eggless by Jayanthi Padmanabhan at BetterButter
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Dutch Apple Pie- Eggless

May-29-2016
Jayanthi Padmanabhan
30 minutes
Prep Time
80 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Dutch Apple Pie- Eggless RECIPE

Serve a large slice of this dutch apple pie warmed, topped with a big scoop of vanilla ice cream for the dream finish to a meal. The pie itself is quite wonderful - Tender, buttery crust enveloping warm spiced apples and juicy raisins. Bonus - This Apple pie is eggless too.

Recipe Tags

  • Medium
  • Dessert

Ingredients Serving: 10

  1. Cold butter – 175 gm cut into cubes
  2. flour – 2 cups
  3. Granulated sugar – 3/4 cup
  4. salt – a pinch
  5. Cold milk – 2-3 tbsp
  6. apples – 2 medium sized or 3 small ones peeled, cored and cubed
  7. lemon juice – 1 teaspoon
  8. Granulated sugar – 1/4 cup (I used ½ cup and thought it was a tad too sweet)
  9. Speculas spice mix – 1 tbsp (cinnamon powder, clove powder, fennel powder, nutmeg powder)
  10. Bread crumbs – 5-7 tbsp
  11. raisins – a handful soaked in apple juice for 1 hour
  12. White bread – 3 slices edges trimmed, cut into cubes
  13. butter for greasing the pan
  14. flour to dust the pan
  15. Milk – for brusing the top of the pie

Instructions

  1. Start with the pie crust. Combine flour, sugar and salt in a bowl. Rub in cold butter with the flour mixture with your fingertips till it resembles bread crumbs.
  2. Add in cold milk 1 teaspoon at a time till the mixture comes together as a dough. Don’t knead the dough. Just bring it together and make a dough ball and refrigerate for 2 hours.
  3. Meanwhile prepare the filling. Combine cubed apples, lemon juice, granulated sugar and raisins in a bowl. Mix well. Add bread crumbs a tablespoon at a time till the mixture is thick and not runny.
  4. While adding raisins, drain the apple juice that they were soaked in. Add just the raisins. Set aside.
  5. Grease and dust the pie plate and set aside. Preheat the oven to 180 degrees Celsius.
  6. Remove the chilled dough from the refrigerator and roll out on a dusted work surface to a large circle of about ¼ inch thickness.
  7. The circle should be a little bigger than the pie plate in diameter. Lift the rolled out circle and place it over the pie plate, tucking in the corners and sides.
  8. Use the rolling pin to roll over the edges of the pie plate to trim the excess dough.
  9. Place the bread cubes in a single layer to cover the base of the pie crust. Spoon the apple filling on top of the bread layer and level it.
  10. Collect the excess dough and make a ball out of it. Roll it out into an elongated oval shape. Use a knife to cut out thin strips (around 10-12) of equal width.
  11. Here’s how you make the lattice top. Lift a strip carefully and place it diagonally over the pie in say the 2:40 position. Place the next strip over this one in a 10:20 position.
  12. Now place a strip an inch away on the right side of the 2:40 strip, then a strip to the right of the 10:20 strip, then a strip to the left of the 2:40 strip, then a strip to the left (bottom) of the 10:20 strip and so on.
  13. Continue until you have a criss-crossing lattice top. Brush the top with milk.
  14. Place in the preheated oven and bake for 75-90 minutes. The pie crust should be a nice golden brown. Remove from oven. Let cool for 10 minutes. Loosen the edges of the pie using a thin-bladed knife.
  15. Place an inverted plate over the pie and then flip. Tap on the pie plate to loosen the pie on to the plate. Slice and serve as is or with vanilla ice cream.

Reviews (1)  

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Harmandeep Kaur
May-30-2016
Harmandeep Kaur   May-30-2016

Tender and buttery - delicious pie :)

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