Thermomix Recipe: Dutch Apple Pie
Thermomix Recipe: Dutch Apple Pie
This recipe is a bit of a cross between an apple pie and an apple cake. It’s lovely and moist and has just enough ‘cakey-ness’! It’s an absolute winner with the Mums from my gorgeous February 11 group, so I’m sure you will also enjoy! This version of the recipe was inspired by my lovely friend Rach. It’s just the ticket on a cold winters day with a dollop of whipped cream and a sprinkle of icing sugar. Enjoy!
Do this first!
-Preheat oven to 160*c
-Grease with butter a – tart tin (preferably with a removable base) or a springform cake tin or a glass/ceramic pie dish.
Ingredients
Cake/pastry:
220gms caster sugar (or raw sugar blitzed for 5 secs as below)
200gms butter chopped into 2cm pieces
180gms plain flour
150gms self raising flour
1 egg
Apple filling:
500-550gms green apples, peeled, cored and sliced approx 1cm thick. (approx 5-6 whole apples)
50gms rapadura or brown sugar (approx 3 tablespoons)
juice of 1/2 lemon
1 tsp cinnamon (or to taste)
2 tablespoons flour
extra cinnamon and sugar for dusting
Method
Apple filling:
Peel and core apples, slice into 1cms pieces and combine in a bowl with all other ingredients. Toss well to ensure all apple pieces are coated. Set Aside.
Cake/pastry:
Add raw sugar to clean, dry TM bowl. Blitz 5 Sec | Spd 9. If you are using regular caster sugar, skip this step.
Add butter, plain flour and self raising flour and blitz 10 Sec | Spd 6. Scrape down sides with spatula. Add egg, mix 10 Secs | Spd 6 then 1 min | Interval Speed (wheat button).
Turn out onto silicone mat or floured board and roughly divine into thirds. You need 2/3 for the base and 1/3 for the topping.
Press the dough into the bottom of the tin or pie dish, uisng the same method you would a cheesecake base. Once the base is covered, press up the sides of the tin/dish. Try and get it even, approx 1cm thick, but it won’t matter if it’s a little thicker.
Once you’re happy with this, place the apple pieces in, as even as possible.
The roll out your last 1/3 of dough, make sure your rolling pin is well floured. You want it about 2-3mls, just the same as normal pastry. Lie across the top in a lattice fashion – this can be tricky, doesn’t have to be perfect!
Sprinkle with extra cinnamon and sugar and bake at 160*c until golden brown ( approx 30-40 mins.)
Dust with icing sugar and serve hot with a big dollop of thick cream.
Ingredients
- Cake/pastry:
- 220gms caster sugar (or raw sugar blitzed for 5 secs as below)
- 200gms butter chopped into 2cm pieces
- 180gms plain flour
- 150gms self raising flour
- 1 egg
- Apple filling:
- 500-550gms green apples, peeled, cored and sliced approx 1cm thick. (approx 5-6 whole apples)
- 50gms rapadura or brown sugar (approx 3 tablespoons)
- juice of 1/2 lemon
- 1 tsp cinnamon (or to taste)
- 2 tablespoons flour
- extra cinnamon and sugar for dusting
Instructions
- Apple filling:
- Peel and core apples, slice into 1cms pieces and combine in a bowl with all other ingredients. Toss well to ensure all apple pieces are coated. Set Aside.
- Cake/pastry:
- Add raw sugar to clean, dry TM bowl. Blitz 5 Sec | Spd 9. If you are using regular caster sugar, skip this step.
- Add butter, plain flour and self raising flour and blitz 10 Sec | Spd 6. Scrape down sides with spatula. Add egg, mix 10 Secs | Spd 6 then 1 min | Interval Speed (wheat button).
- Turn out onto silicone mat or floured board and roughly divine into thirds. You need 2/3 for the base and 1/3 for the topping.
- Press the dough into the bottom of the tin or pie dish, uisng the same method you would a cheesecake base. Once the base is covered, press up the sides of the tin/dish. Try and get it even, approx 1cm thick, but it won’t matter if it’s a little thicker.
- Once you’re happy with this, place the apple pieces in, as even as possible.
- The roll out your last 1/3 of dough, make sure your rolling pin is well floured. You want it about 2-3mls, just the same as normal pastry. Lie across the top in a lattice fashion – this can be tricky, doesn’t have to be perfect!
- Sprinkle with extra cinnamon and sugar and bake at 160*c until golden brown ( approx 30-40 mins.)
- Dust with icing sugar and serve hot with a big dollop of thick cream.
Author: Elisha-Vi Raso
I was lucky enough to spend most of my childhood in Far North Queensland. My school holidays were spent barefoot in the stifling humidity, in my Nan’s kitchen. It was mission brown and olive green with hints of orange in Lino on the floor. Nan taught me all the important things in life – how to sew a button, brown gravy and bake a chocolate cake. When I wasn’t helping Nan in the kitchen, I could be found splashing in the shallows down the beach in front of my grandparents house or pinching brazillian cherries off the tree near the laundry and passionfruits off the vine near the back shed. These early years inspired my love of cooking and creating and all things creative!! I love trying new ingredients, recipes and making things beautiful – even if no one cares! I’ve had my Thermomix 3 years now, and I love using it to convert recipes and create amazing things in my kitchen, I especially love using new ingredients and preserving things like jams, chutneys and pickles. My husband of 7 years and my boys aged 3 and 11 months are both my biggest fans and harshest critics!!! All my recipes must be approved by their fussy palates first!! When I’m not cooking or creating (or washing or working!!) I’m usually found in a sunny spot with my nose in a recipe book. You can follow my adventures on Facebook – A slice of Vi on Instagram asliceofvi or at www.asliceofvi.blogspot.com.au
