Apple pie baking contest

Some time ago at TOP FoodLab we had a discussion about what apple pie is the best. This discussion turned out rather grim, arguing who’s grandma made the tastiest pie and wether traditional Dutch apple pie is better than for example a classic American apple pie. We decided to throw it in a contest, to get the answer on which apple pie is definitely the best.

Six contestants gave their best baking their grandma’s recipe or their very own creation. The result? Eating so much apple pie together we didn’t need to eat for three days.

Here the recipe of the apple pie that was rated the tastiest:

for the bottom

  • 125 g butter, on room temperature
  • 125 g white caster sugar
  • juice and zest of half a lemon
  • 250 g plain flour
  • a pinch of baking soda
  • a pinch of salt

Mix the butter, the sugar and the lemonjuice and -zest with a tablespoon of water. Mix the flour, baking soda and salt and add to the mixture. Give the pastry rest in the fridge for at least a couple of hours.

for the filling

  • 1½ kg slightly sour and aromatic apples
  • 75 g raisins
  • 10 g dried currants
  • pinch of cinnamon
  • 1 tablespoon of custard powder
  • 6 tablespoons of abricot jam

Peel the apples and slice in big chunks. Add the raisings, currants, cinnamon, custard and the jam and mix well.

For the crumble

  • 200 g plain flour
  • 120 g butter
  • 180 g cane sugar
  • a pinch of salt

Mix all the ingredients and form lumps by hand.

Preparation

  • 150 g almond paste
  • butter for greasing

Let the pastry rest on roomtemperature and grease the baking tin. Roll out and coat the bottom and sides of the baking tin. Roll out the almond paste and coat the bottom with it. Put in the filling and shake softly to make it more solid. Add the crumbles on top and bake it in 50 minutes on 180°C, and then again 10 minutes on 200°C until the cruble is golden brown and crisp. Let it cool a bit and enjoy.

Photo credits: Jannie van Beek