Just like my recipe for Dutch cherry pie, this recipe is a traditional pie from the very south of the Netherlands, Limburg. Did you know the Southern Dutch cuisine consists of the cuisines of the Dutch provinces of North Brabant and Limburg and the Flemish Region in Belgium. and is the only Dutch culinary region to have developed an haute cuisine? Yes, I will be sharing many more recipes.
I am making an apple pie with a closed top, but this pie is also nice with a lattice or crumble topping.
- 750gr apples
- 100gr raisins, sultana and muscat
- 100ml rum or water
- Sugar and cinnamon to taste
- 1tbsp cornstarch
Find the recipe for the dough here.
Time to create the filling. Take your raisins and soak them in the rum or water, or dilute the rum with water, and set aside. Peel, core and chop the apples into cubes. Take a saucepan, add a little water and cook the apple pieces until they are soft, but not mushy. The time the apples need to cook depends on the kind of apples you use and whether you want a little bite or not.
Drain the apples, but keep the fluids. Add sugar and cinnamon to the fluids and heat this until the sugar has dissolved. Add a little water to the cornstarch, mix and add this to the sugary water.
Slowly simmer until it thickens, then add this to the apples. Drain the raisins and mix these in with the apples too.
Preheat the oven to 180°C. Roll out the big ball of dough and cover a greased pan in the dough. Punch some holes in it with a fork, so air bubbles can escape. Add the filling.
Roll out the other ball of dough into a disc big enough to cover the entire pan. This is the point where you can get creative and cut out some nice shapes.
Brush the edges with milk or egg. Cover the pie with the dough and brush with milk or egg. You can now sprinkle the pie with coarse sugar. I chose not to, because I like to brush the pie with a simple rum icing.
Bake the pie for 20-25 minutes. Remove the pie from the pan to cool.
Once the pie has completely cooled, create a nice rum icing by dissolving icing sugar in a little rum and brush it on top of the pie.