Dutch Apple Pie
A Dutch Apple Pie recipe from 1942. Easy to prepare and best served cold with cream.
Servings: 8 people
- 4 small-medium cooking apples (I used Granny Smith apples)
- 3/4 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1 cup thickened cream
Pre-heat oven to 180 degrees celsius (fan-forced).
Peel and core apples, then finely slice. Layer apple slices in a blind baked shortcrust pie shell (baked in a deep pie dish).
Mix sugar, flour and cinnamon. Sprinkle over apples.
Pour over cream, using a knife to gently separate layers to allow cream to reach the bottom layers.
Place in oven and bake for 45 minutes.
Allow to cool and then place in the fridge.
Serve cold with cream or ice-cream.
Calories: 242kcal | Carbohydrates: 37g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 18mg | Potassium: 169mg | Fiber: 2g | Sugar: 31g | Vitamin A: 495IU | Vitamin C: 5.3mg | Calcium: 43mg | Iron: 0.3mg