• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

www.WeekendBakery.com

Weekend Bakery

The place for the ambitious home baker

  • Home
  • Webshop
    • Rijsmandjes
    • Brood bakken
      • Mixen & Mengen
      • Snijden, rollen, schrapen
      • Rijzen
      • Bakken
      • Presenteren
    • Broodbak sets
    • Uitstekers
      • Uitsteker sets
      • Speciale XL uitstekers
      • Dieren
      • Bloemen en planten
      • Transport
      • Vormen
      • Lente & zomer
      • Kerst & winter
      • Halloween
      • Overig
    • Zoet bakken
      • Bakgereedschap
      • Papieren bakvormen
      • Overige bakvormen
      • Speculaasvormen en koekstempels
      • Houten lepels, spatels, schepjes…
      • Kerst & feest
  • Recipes
    • Best bread recipes
    • Sweet baking
    • Nederlandse recepten
    • Bread baking tips
    • Bread movies
    • WKB projects
    • Article index
  • Info
    • Contact Us
    • Baking Conversion Tools
    • Why Home Baking
    • Baking Glossary
    • Article Index
    • Bread Scoring with the Lame / Brood insnijden met de Lame
    • Send Us Your Loaf
    • Your Loaves!
  • About us
  • Show Search
Hide Search
You are here: Home / Sweet baking / Orchard Apple Pie

Orchard Apple Pie

4 Comments Sweet baking apple pie, apples, cinnamon, dutch apple pie, pie

We always feel very lucky when we can share in the yield harvested by friends who own trees that bare fruit and nuts. Apples, peers and walnuts, we know what to do with them! Somehow they always taste better than the ones you buy in the store. Maybe it’s because they are simply left alone and not picked until perfectly ripe and ready, or have fallen out of the tree of their own free will.

The apples I used for this pie came from family friends who are lucky enough to own a big piece of land with impressive old trees. With this recipe you make a small pie, nice to share with your loved one, have a piece today and leave some for tomorrow. That’s how we try to do it. I say try, because I start by serving a slice neatly on a plate. But somehow the pie that’s left on the kitchen table gets smaller and smaller. So funny! Maybe it’s mice, or apple trolls. I know it’s not me!

Recipe for the Orchard Apple Pie

serves 4-6

165 g flour (all purpose flour)

6 g baking powder

110 g cold butter in little cubes

75 g soft light brown muscovado sugar

1/2 egg for the dough (25 g)

1/2 beaten egg for brushing

a pinch of salt

a little bit of lemon zest (optional)

3 big, tart apples

35 g butter and 50 grams of sugar for baking the apples

2 teaspoons / 6 g ground cinnamon

Making the apple pie
Peel and core the apples and cut them into cubes. Add the cinnamon to the apples and stir. Bake the apple cubes in the butter and sugar until slightly soft. Drain the apples and keep the juices! Mix flour, salt, baking powder, soft light brown sugar and butter in cubes (add a bit of lemon zest if you like). Rub with fingertips until you have a mixture resembling bread crumbs. Add the 1/2 egg and bring together to form a dough ball. Wrap with clingfilm, press into a disc shape and leave to rest in the fridge for 30 minutes.

Preheat the oven to 180ºC / 355ºF. Line a small round buttered ‘springform’ baking pan (approx 18 cm / 7 inches) with 2/3 of the dough. Add the prepared apples. Heat the juices you kept behind and cook them to a light syrup consistency. Pour this over the apples. Make a grid/lattice with the rest of the dough to cover the pie. Brush the top lightly with the beaten egg (add a bit of water to the egg to make it easier to brush). Bake the pie for about 40-45 minutes, depending on your oven. Leave to cool. You can eat it warm, which is very nice, but I like it even better when cooled completely. You get more taste!

Sweet baking apple pie, apples, cinnamon, dutch apple pie, pie

Reader Interactions

Share Your Comments & Feedback Cancel reply

Your email address will not be published. Required fields are marked *

Please read our comment policy below before submitting your comment:

  • Only comment or ask a question about a recipe as shown on our website
  • Only comment or ask a question when you have sticked to the recipe
  • We love to help you, but please do not make the questions feel like school homework

The coming months we will take a break from answering comments on our Weekend Bakery site.

Due to recent events our priorities have shifted and we need to focus on what matters most and give attention to our family and people who need us.

Comments

  1. nat says

    October 17, 2013 at 18:06

    Hi there, I am wanting to attempt this beauty of a pie you have made today but am I reading right? only 3 apples?

    Reply
    • Weekend Bakers says

      October 17, 2013 at 19:25

      Hi Nat,
      Yes, that is correct, but I should really make it clearer that the apples used are rather big (at least 200 g per apple, often more) and the pie is small (18 cm springform).

      Happy Baking!

      Marieke

      Reply
  2. jenneke says

    February 21, 2011 at 07:17

    Dutch appeltaart is superb. However, when I was in Zwolle a few years ago (visiting from Canada), my friend and I had coffee and appeltaart which had amandelspijs embedded into the crust base. It was beyond delectable! And I have searched for the recipe ever since, without success. Have you ever come across it?

    Reply
    • Weekend Bakers says

      February 21, 2011 at 10:08

      Hi Jenneke,
      I know what you mean! Adding amandelspijs to appeltaart is a thing you see more and more. I think it started years ago with a famous Dutch baker and after that it spread. It is not part of the original Dutch apple pie but I know some home bakers who also love to use it with their traditional recipe. Normally it is spread on the base.
      It is quite easy to make the amandelspijs yourself. Provided you use good quality almonds without their skins, your result will be absolutely great. It basically consists of equal parts ground almonds and sugar, with a little water and a touch of lemon zest and just before use you add egg yolk to make it more supple. You can find the recipe here: www.weekendbakery.com/posts…ond-paste/

      Enjoy your apple pie / appeltaart!

      Greetings,

      Marieke

      Reply

Primary Sidebar

Search

Categories

  • Best bread recipes
  • Bread baking tips
  • Bread movies
  • Highlight
  • Nederlandse recepten & tips
  • Seasonal Suggestions
  • Sweet baking
  • WKB projects

Info

  • About Us
  • Article Index
  • Baking Conversion Tools
  • Baking Glossary
  • Bread Scoring with the Lame / Brood insnijden met de Lame
  • Contact Us
  • Send Us Your Loaf
  • Why Home Baking
  • Your loaves 22
  • Your Loaves More 1 !
  • Your Loaves More 2 !
  • Your Loaves More 3 !
  • Your Loaves More 4 !
  • Your Loaves!

Seasonal Suggestions

Video: Baking pizza in our outdoor oven – short clips to inspire you

Our favorite simple sandwich loaf

Ficelle with sourdough

The perfect chocolate chip cookies

A fun & fast fougasse

Pinwheels & pain aux raisins

Footer

Recent Articles

  • Old friends raisin bread – A new favorite!
  • Taking a break…but not from baking!
  • Pumpkin buns with salted maple butter
  • Favorite flatbreads: The Turkish lahmacun – our style
  • Guest posting: Wouter Groeneveld – Save the sourdough
  • Buns with spelt & oat poolish
  • Guest posting: Wouter Groeneveld – Red Zuurdesem
  • Stefano shares: Baking in Italy during times of lock down
  • 10 year Weekend Bakery: Our 10 best loved recipes!
  • Video: Baking pizza in our outdoor oven – short clips to inspire you

Tags

apples boule Bread bread baking tips bread oven bread tips brioche butter buttermilk cakes cheese chocolate christmas cinnamon Coffee Cookies cranberries Croissants Dutch flatbread Holiday baking honey hybrid method Laminated dough muesli muffins no knead pain rustique Patisserie pies & tarts pizza poolish preferment rofco bread oven rye rye bread scones sourdough spelt stretch&fold vanilla Viennoiserie walnuts whole wheat yeast

WKB on Social Media

  • Pinterest
  • Twitter
  • YouTube

Favorites

  • De Zandhaas – Our local flour mill
  • Real Bread Campaign
  • The Fresh Loaf
  • The Perfect Loaf

All photos and text Copyright 2005-2020 by weekendbakery.com