Amazing, incredible! I made this recipe twice and made some slight modifications you may want to consider, especially for US viewers. I increased the dough as my pan was an 8 inch (use two eggs and 400 grams of flour). I used Panko instead of breadcrumbs as I didn’t have non-seasoned breadcrumbs, and used Cornstarch with some vanilla extract instead of Custard Powder. I also used Cranraisins as I didn’t have raisins. This is incredible recipe with lower sugar than most recipes and tastes great. Thank you so much for posting. Much love from Houston, Texas.
I saved your video to my cooking list here on TH-cam I love how quick you get to it and it taste so delicious this video is my go to when I'm making Apple pie! Thank you!
Renee Gutierrez oh, that's lovely, thanks! I'm happy you enjoyed the video. Feel free to subscribe to my channel and visit my website, if you'd like to learn more :)
You might not be the perfect Baker but I can feel that this cake is made with love and care, I just love how it looks! I will follow your recipe and bake it for my kids today :)
Thank you for sharing the recipe. It's my second time baking. Although I have a favor to ask. On 69 seconds of the video, it indicates 2 tbsps of ice water for the filling, but I think it was only meant to be for the pie crust. Would you please check for me? Thank you.
I’m sure we must be sisters, or at least friends by mutual interest ;-) I LOVE reading cook books too! This is the 1st video I’ve seen of your show. Can’t wait to watch more.
Welcome to my channel, Heather! I hope you enjoy my other videos too. Cookbooks are such an inspiration, indeed! I don't blame Jonah for being addicted to them! Angelica
@@AsSoupAsPossible I’m sure I will love your other videos. I checked one out with an Italian dude making these cool baked ravioli for Easter, although there was a language barrier, I learn very well by watching. Thank you
All of my videos have English captions, you just have to activate them. I hope you enjoy understanding what you watch! :) In the description there's always a link to the blog post in English, by the way.
I say, that's amazing if a pie that *THICK* will be ready in an hour at that temp. However, your custard powder is basically *CORN STARCH* which will help it to hold up.
@@AsSoupAsPossible I'm not a huge fan of crust but I may try this concept and be sure I keep a thin wall of crust... less lattice on top, and make this in a standard cheesecake pan that is larger in diameter, and not as deep. I don't have the deep springform pan, but the overall presentation is very nice, yes. 👍 The larger-diameter pan allows for a wider piece of pie...one that is more common in size that you would find being served anywhere. I do like the addition of raisins, so that's a definite addition. Thanks for the reply and enjoy your day.
@@Kman. my pleasure! The one showed in the video is the typical Dutch apple pie and all through the Netherlands you will find the same high slices with thick crust and lose filling, but by all means do play around with it and let us know how you like your own variation! Cooking is an art of re-mixing after all! :)
@@AsSoupAsPossible One last comment/question if I may, because I am intrigued with the pie and how it presents... *1* I'd like to see a slice of that pie (or one like it), and see if it stands up on its own, or you have to lay it on its side when serving so it won't topple over. *2* I'm surprised that during the baking that the top doesn't cave in...I would think all the apples would settle, and the top would for a large recess, because you pretty much just dumped the filling in and didn't take time to try and layer the slices. *3* Would cutting the apples in chunks prevent any of that I just asked about (if there is any of it), or are slices the tradional way to make the pie & having chunks of apples would be a "no-no"? TIA
@@Kman. if you look up "winkel 42 + appeltaart" you'll see plenty of photos of this type of pie, in the rendering of the most popular apple pie café in Amsterdam. The slice definitely stands on its own. Cutting the apples in chunks is also an option, and in fact many places in Amsterdam make appletaart that way. I'd say it's partly a style choice. Either way, this is a very forgiving recipe, I'm positive you'll be happy with the result. Please keep me posted!
Woehahaha, wat een gekloot. En die rozijnen weken slaat ook nergens op. Die nemen tijdens het bakken vocht op van de appels. En het eindprodukt ziet er niet uit.
Amazing, incredible! I made this recipe twice and made some slight modifications you may want to consider, especially for US viewers. I increased the dough as my pan was an 8 inch (use two eggs and 400 grams of flour). I used Panko instead of breadcrumbs as I didn’t have non-seasoned breadcrumbs, and used Cornstarch with some vanilla extract instead of Custard Powder. I also used Cranraisins as I didn’t have raisins. This is incredible recipe with lower sugar than most recipes and tastes great. Thank you so much for posting. Much love from Houston, Texas.
I saved your video to my cooking list here on TH-cam I love how quick you get to it and it taste so delicious this video is my go to when I'm making Apple pie! Thank you!
Renee Gutierrez oh, that's lovely, thanks! I'm happy you enjoyed the video. Feel free to subscribe to my channel and visit my website, if you'd like to learn more :)
thank you jonah !!!
That's what I am looking for. Thank you. 🙏♥️🙏
surya segeri I'm glad this was useful! Please subscribe, if you like.
Happy baking to you!
@@AsSoupAsPossible I did ...♥️💗♥️
surya segeri thanks and welcome to my channel! 🌷
You might not be the perfect Baker but I can feel that this cake is made with love and care, I just love how it looks! I will follow your recipe and bake it for my kids today :)
Giulia Franz thanks for the lovely comment. Please let us know how it turned out!
Thanks for sharing l love it can’t wait to try it you make it look easy
I make this a little differently but so yummy. We have an annual Dutch dinner party in early December to celebrate St.Nicholas Day.
That sounds lovely! Please feel free to share any tips from your own recipe, we are all here to learn. :)
Wonderful recipes
Thanks a lot, Marita Grant ! I'm happy you enjoy my videos. Have a look at my website assoupaspossible.com for more background stories.
Thank you for sharing the recipe. It's my second time baking. Although I have a favor to ask. On 69 seconds of the video, it indicates 2 tbsps of ice water for the filling, but I think it was only meant to be for the pie crust. Would you please check for me? Thank you.
Yes, indeed the water is for the crust. Happy you've been using this recipe!
Angelica
Any particular type of apple for this? Thanks
Sweet-tart apples like Jonagold would be best for this recipe.
I’m sure we must be sisters, or at least friends by mutual interest ;-) I LOVE reading cook books too! This is the 1st video I’ve seen of your show. Can’t wait to watch more.
Welcome to my channel, Heather! I hope you enjoy my other videos too.
Cookbooks are such an inspiration, indeed! I don't blame Jonah for being addicted to them!
Angelica
@@AsSoupAsPossible I’m sure I will love your other videos. I checked one out with an Italian dude making these cool baked ravioli for Easter, although there was a language barrier, I learn very well by watching. Thank you
All of my videos have English captions, you just have to activate them. I hope you enjoy understanding what you watch! :)
In the description there's always a link to the blog post in English, by the way.
I say, that's amazing if a pie that *THICK* will be ready in an hour at that temp. However, your custard powder is basically *CORN STARCH* which will help it to hold up.
Hi, the filling consists in apples and little else, that's why it cooks fast.
@@AsSoupAsPossible I'm not a huge fan of crust but I may try this concept and be sure I keep a thin wall of crust... less lattice on top, and make this in a standard cheesecake pan that is larger in diameter, and not as deep. I don't have the deep springform pan, but the overall presentation is very nice, yes. 👍
The larger-diameter pan allows for a wider piece of pie...one that is more common in size that you would find being served anywhere. I do like the addition of raisins, so that's a definite addition. Thanks for the reply and enjoy your day.
@@Kman. my pleasure! The one showed in the video is the typical Dutch apple pie and all through the Netherlands you will find the same high slices with thick crust and lose filling, but by all means do play around with it and let us know how you like your own variation! Cooking is an art of re-mixing after all! :)
@@AsSoupAsPossible One last comment/question if I may, because I am intrigued with the pie and how it presents...
*1* I'd like to see a slice of that pie (or one like it), and see if it stands up on its own, or you have to lay it on its side when serving so it won't topple over.
*2* I'm surprised that during the baking that the top doesn't cave in...I would think all the apples would settle, and the top would for a large recess, because you pretty much just dumped the filling in and didn't take time to try and layer the slices.
*3* Would cutting the apples in chunks prevent any of that I just asked about (if there is any of it), or are slices the tradional way to make the pie & having chunks of apples would be a "no-no"?
TIA
@@Kman. if you look up "winkel 42 + appeltaart" you'll see plenty of photos of this type of pie, in the rendering of the most popular apple pie café in Amsterdam. The slice definitely stands on its own. Cutting the apples in chunks is also an option, and in fact many places in Amsterdam make appletaart that way. I'd say it's partly a style choice.
Either way, this is a very forgiving recipe, I'm positive you'll be happy with the result. Please keep me posted!
The recipe link doesn't work 😣
Thanks for letting me know! I'll look into it. Meanwhile, you can use this link: assoupaspossible.com/dutch-apple-pie/
Enjoy!
WRONG APPLE , GOUDREINETTE IS THE BEST
Thanks for the advice!
Woehahaha, wat een gekloot. En die rozijnen weken slaat ook nergens op. Die nemen tijdens het bakken vocht op van de appels. En het eindprodukt ziet er niet uit.