Back to Recipe Menu

Pennsylvanian Dutch apple pie

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the sugars, flour and spices with the lemon and orange zest in a large bowl.
  • Cut a round in the pastry to fit your bowl (or pie dish) and set aside.
  • Then layer the sugar mixture and sliced apples in the bowl, finishing with the sugar mixture. Sprinkle with the orange and lemon juice, place a few knobs of butter on top and cover with the pastry round.
  • Mix together the egg and milk. Then brush the pastry with the egg wash, sprinkle with a little caster sugar and cook in the oven for about 35-40 mins (covering with kitchen foil if browning too quickly).
  • Serve with a good dollop of ice cream or thickened cream.

Ingredients

  • 55 gm light brown sugar
  • 55 gm dark brown sugar
  • 1 tbsp plain flour
  • ¼ tspn ground cloves
  • ¼ tspn ground cinnamon
  • 2 good pinches ground nutmeg
  • grated rind & juice of ½ lemon
  • grated rind & juice of ½ orange
  • 1 shortcrust pastry sheet
  • 1 kg Granny Smith apples, peeled, cored & sliced
  • unsalted butter
  • 1 egg
  • ¼ cup milk
  • caster sugar (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm