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Grandma kitchen apple pie 5/5 (1)
Grandma kitchen apple pie
I am happy to introduce my favorite baking recipe Grandma kitchen apple pie. My baking hobby started with baking Dutch apple pies. There are plenty of apple pie kits for sale, but the best comes from My own grandmother’s kitchen! Over the years it was alot of experimenting with dough, best type of apples, spices and raisins. For my apple pie, I am using mixed raisins from Chile. They taste like grapes and are very juicy!
In this apple pie blog, I am taking you from dough to the final result of my apple pie! On my website there is a recipe for Vienna dough, only this recipe has other measurements. That’s why it is important to follow this recipe from the beginning until the end. I have a You Tube video with Vienna dough instructions. This video is helpfull when you bake recipes with Vienna dough Europan pie crust.
For this recipe I am using Vienna dough European pie crust. This is cold butter, flour, vanilla extract, sugar and lemonzest. The dough needs to chill overnight in the refrigerator. The next day, this dough is ready for apple pie and many other baking recipes. For this recipe, I am using a scale because it is important to be accurate with the ingredients. That’s why I am advising not to use cups for flour, sugar and butter.
There is another recipe which I am preparing the day before baking. Almond paste is a recipe which needs to be prepared in advance and can stay for a couple days in the refrigerator. When the holidays are coming, I am preparing alot and store almond paste in the freezer until use. When I am using almond paste, it should be on room temperature or cold! For My Dutch apple pie, I am using almond paste on room temperature. Almond paste is easier to spread over the dough.
Apple pie filling
For my apple pie, I am using a regular springform baking pan. This is a special pan with a click system ring and is easy to remove! When the bottom part is with Vienna dough and almond paste, you attach the ring to the bottom part. Then it is easy to cover the ring with Vienna dough. Almond paste will absorb the liquid part of the apples. The bottom part of the apple pie won’t be wet! For this recipe I am using Jonagold apples, mixed soaked raisins and spices. You can use other apples for this recipe, but not all type of apples! Make sure they are good for apple pies. For this recipe I am using soaked raisins on Calvados, but you can use non alcohol raisins for this recipe as well.
For this recipe, I have developed Dutch apple pie spices. This is a blend of several spices which makes this pie delicious! For more information about Dutch apple pie spices, please contact our catering service. For this recipe you can also use cinnamon. When the apple pie tin is full with apple pie mix, I give this mix a special glace with apricot sauce. When the top of the apple pie mix has dough, I brush this off with egg wash. My pie is ready now for the oven!
This apple pie is ready in 60 minutes and baked in a pre heated oven (165C/330F). When my apple pie comes out of the oven, I brush the top of my pie with apricot sauce again. The pie looks very pretty and shiny! When my apple pie is on room temperature, then I remove the ring and as you can see? the crust looks perfect!
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Vienna dough (European pie crust) instructions
Use for this recipe a mixer with a dough hook and weigh or measure all ingredients up front!
Sift first flour, baking soda, baking powder and coarse salt. Whisk these ingredients until combined.
Mix on low speed cold butter in cubes with white caster sugar. Mix for about 2 to 3 minutes until incorporated.
Add in 3 parts your siftedd flour mix with butter and sugar. Continue to mix on low speed until incorporated.
Dough starts to crumble and add 3/4 of 1 whisked egg, lemonzest and vanilla extract. Mix for another 2 minutes.
Knead the dough by hand until you have a ball or flat dough. Wrap the dough with plastic film and keep this refrigerated for at least 3 hours or prepare this the evening before.
Grandma kitchen apple pie filling
Peel all apples and cut them in cubes 1/2 inch by 1/2 inch (1.5 cm by 1.5cm). Use lemon juice to granulated sugar and stir well!
Make a mix of ground cinnamon and cardamom and sprinkle your apple batch. Then you can add the soaked raisins and stir well until all ingredients are incorporated. wrap the top of the bowl with plastic film and keep this in the refrigerator until use!
Preparing apple pie
Use a 9 inch (22 inch) springform pan and remove the ring. Brush the bottom and ring with butter and cover the bottom part with parchment paper! (Use scissors for cutting parchement paper. Stick 1 piece of parchement paper on top of the bottom part and cut around.)
Dutch your work service and rolling pin with flour and cut your dough in 3 parts. Use your rolling pin and roll out a flat piece of dough. Put this on top of the bottom part of the ring. This is on top of the parchement paper. (Dough should be 1/4 inch thick! Also you can use parts of dough to cover the bottom part. Make sure the dough pieces stick together!)
Use the 2 part of dough and use your rolling pin. This part is to cover the ring inside. Make sure to click the ring first to the bottom part, then cover parts of dough onto the ring!
Your ring and bottom is covered with Vienna dough! Use a fork and press into the dough (only the bottom part)
When you don't use custard powder in your apple pie filling, sprinkle 2 tbsp bread crumbs at the bottom! This absorbs the fluids from your apple pie filling. (Apple pie will be less wet)
Fill your apple pie springform baking pan with apple pie filling until the top of the ring.
Pre heat 2 tbsp apricot jam with 1 1/2 tbsp water warm this for 20 seconds in the microwave and whisk until you have apricot sauce. Brush the top of the apple pie filling with apricot sauce.
You have 1 part of dough left.
Use your rolling pin and make a flat piece of dough. Use a ruler and knife to cut our lines of dough. Make sure they are 1/2 inch wide. Cover these lines of dough horizontally and vertically. (raster form).
Brush the top of the dough raster with egg wash and bake this apple pie in a pre heated oven 320F or 160 Celsius. Baking time is 1 hour!
After baking, let your apple pie cool off until room temperature! When the dough is still warm and your remove the ring, your dough will break! When your apple pie is on room temperature, use a long knife and put the knife gently beween the apple pie and ring. When you go around, then you can gently remove the ring of the pie without breaking dough!
Prep time is without refridge and cool off time.
For soaked raisins, see link for recipe.
For this recipe we use our own blend of Dutch apple pie spices. This recipe has the combination of cinnamon and cardamom.
* Custard powder is optional. Add this to your apple pie filling to avoid wet apple pie. The alternative is bread crumbs.
Offcourse we do have more apple pie recipes. Check our apple pie board on Pinterest. You can find there more recipes and pins with toppings and other ingredients. When you bake our pie, please tag us on Instagram @cookiesanddoughemporium. Well, enjoy baking in the fall and holidays!