Danish Apple Pie

Danish Apple Pie © kvalifood.com

Danish apple pie is a Danish take on apple pie — apple wedges with cinnamon and cloves under a crisp shortcrust lid. Serve warm with sour cream, whipped cream or vanilla ice cream.

Ingredients

Shortcrust pastry

  • 100 g butter
  • 125 g flour
  • 1 egg yolk
  • 1 tbsp cold water

Filling

  • 750 g tart apples
  • 1–1½ dl sugar
  • 2 tsp vanilla sugar
  • ¼ tsp cloves
  • ½ tsp cinnamon

Egg wash and topping

  • beaten egg
  • sugar

To serve

  • sour cream, whipped cream or vanilla ice cream

Directions

Make the shortcrust pastry

Rub the butter into the flour. Add the egg yolk and water and bring the dough together quickly. Chill for 1–1½ hours.

Fill and assemble

Preheat the oven to 435°F (225°C). Peel the apples, cut them into wedges and mix with the sugar, vanilla sugar, cloves and cinnamon. Arrange the apples in a buttered ovenproof dish.

Roll the dough out on a floured surface into a sheet slightly larger than the dish. Lay the dough over the apples and press it firmly along the edge to form a crimped border. Cut a few air vents with scissors. Brush with beaten egg and sprinkle with sugar.

Bake

Bake on the middle rack for 30–40 minutes, until the pastry is golden.

Serving

Serve warm with sour cream, whipped cream or vanilla ice cream.

Notes

  • Use tart apples (e.g. Granny Smith or Belle de Boskoop) — they hold their shape better.
  • Keep the dough cold when rolling it out — this gives a crispier result.
  • Can be frozen for up to 3 months.