Next summer we are returning to one of our most popular cruises. The Netherlands and Belgium.
Seeing the history of the Jews in the Low Countries and how they are maintaining Jewish life there today. On a beautiful riverboat with engaging companions, you will need some warming desserts of the region. Here is one of them.
DUTCH APPLE PIE
- 1 (9-inch) unbaked pie crust
- 5 large firm green apples – peeled, cored and sliced
- ½ cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- TOPPING
- ½ cup white sugar
- ½ cup all-purpose flour
- ½ cup cold butter, cubed
Method:
- Preheat the oven to 425 degrees F. Place the pastry in a 9-inch pie pan. Put the apples in crust
- Mix 1/2 cup sugar, 2 tablespoons flour, and cinnamon together; pour over apples in crust. Sprinkle lemon juice on top.
- Crumble topping: Mix 1/2 cup sugar and 1/2 cup flour. Cut in cold butter with a pastry blender or using your fingers to rub it together until the mixture resembles coarse crumbs; sprinkle crumble mixture evenly over apples.
- Wrap the pie in baking parchment, about 3 large sheets. Place on a baking sheet and bake in the preheated oven, without opening the parchment, for 1 hour. Remove from oven, split parchment open, and cool pie on a wire rack. Serve warm. Lovely with fresh whipped double cream or vanilla ice cream
