Apple Pie – Birthday Style
We had most of the time everything set for birthdays back home in Venlo, the candles, the family fuss, the little traditions. But there was always one thing we notably almost always forgot: the vlaai. The real deal. Somehow, in the chaos of the day, it just slipped our minds, and suddenly it was a mad dash to the nearest supermarket to grab one. Quick, convenient, but not exactly… sentimental.
Not today. Oh no. Today we went full old school. I mean, antique old school. I rolled up my sleeves, dusted off my baking skills, and made a humble Dutch apple pie from scratch. I even freshened up the crust and the filling a bit to suit modern tastes, slightly less sugar, a touch more cinnamon but kept the soul of it intact.
It was bitter cold outside, my actual birthday, 11 January, and the kind of day where you can see ice-flowers on the windows, yet somehow that made it even cozier inside. As the pie baked, the smell of cinnamon and apples wrapped around the room like a warm hug. Sweet memories of home, of quick supermarket runs and the little chaos of forgotten birthdays, mixed with the comfort of doing it myself.
If you like your pie very sweet…your dentist will thank you…feel free to double the sugar. But for me, on my birthday, less was more. I have more of a savory leaning anyway, which worked perfectly with the earthy, comforting warmth of cinnamon and apples.
So here it is: a small Dutch apple pie, nostalgic yet updated, simple yet full of flavor, and baked on a cold winter’s day with a little piece of home in every bite. Because sometimes, the best gifts are the ones you make yourself.
Apple Pie
Equipment
- 1 20 cm springform pan or tart tin
- Baking paper
- 2 Mixing bowls (small and large)
- Measuring spoons and kitchen scale
- 1 Knife and cutting board
- 1 Citrus zester or microplane
- 1 Spoon or spatula for mixing
- 1 Rolling Pin
- Oven
- Small Bowl for soaking raisins
Ingredients
Crust:
- 250 g flour
- 150 g cold butter cubed
- 60 g sugar
- 10 g salt
- 1 tsp baking powder
- 1 egg
- Zest of 1 lemon
Filling:
- 3 apples Elstar, Jonagold, Boskoop ideal
- 40 g sugar white or half brown
- 1.5 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp flour or cornstarch
- 150 g raisins soaked in lukewarm water 15 min
Instructions
Step 1 - Oven & Pan (2 min)
- Preheat oven to 175°C (top/bottom heat).
- Grease a 20 cm springform or tart tin and line the bottom with baking paper.
Step 2 - Make the Crust (10 min)
- In a bowl, combine flour, sugar, baking powder, and salt.
- Rub in cold butter with fingertips until mixture resembles coarse crumbs.
- Add egg and knead briefly until just coming together.
- Tip: Dough should feel soft but not sticky. Don’t overwork.
Step 3 - Prepare Apples (5–7 min)
- Core, and slice apples (I prefer to slice them very thin).
- Toss with sugar, cinnamon, lemon juice, and soaked raisins.
- Optional: Add extras like nuts or a splash of vanilla extract.
Step 4 - Assemble (5 min)
- Take ⅔ of the dough and press into bottom and up the sides of the tin.
- Fill with apple mixture and press lightly.
Use remaining dough:
- Crumble on top (classic) or
- Roll into lattice strips.
Step 5 - Bake (45–70 min)
- Bake at 175°C.
- After ~45 min, check color. If browning too fast, loosely cover with foil.
- Pie is done when top is golden and apples are soft.
Step 6 - Cool (Important)
- Let pie cool at least 1 hour; best texture when fully cooled.
- Serve at room temperature.
- Optional: Accompany with whipped cream or vanilla sauce.
Notes
- Reducing sugar lets the cinnamon and apple flavors shine.
- Raisins add texture and depth, soak beforehand to keep them plump.
- Dough can be made into a cover, crumbled or latticed, both give a different look and texture.
- Perfect for birthdays or when you want a nostalgic Dutch treat.
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