How To Make Dutch Apple Vlaai

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot is a natural thickener.

Prepare your ingredients: 2 cups self-raising flour, 125 grams of cold butter cubed, 1/3 cup of sugar, and 1 cold egg.

Cover the base of a flan dish with aluminum foil for a nicer base.

Spray the flan dish with canola oil and dust with self-raising flour.

In a mixing bowl, combine 1.5 cups of self-raising flour, cubed butter, and sugar.

Use a mixer to blend until the mixture resembles coarse crumbs.

Add cold water gradually until the mixture comes together into a dough.

Form the dough into a ball, adding a little more flour if necessary to prevent stickiness.

Roll out the dough gently, ensuring it doesn't stick to the surface.

Fit the rolled dough into the flan dish, pressing it into the corners without stretching it.

Prick the base of the pastry to prevent air pockets during baking.

Prepare the filling by mixing pie apples with sultanas, sugar, and cinnamon.

Layer the apple filling into the pastry base evenly.

Roll out the remaining dough for the top crust, placing it over the filling.

Seal the edges of the pie and make sure there are no air pockets underneath.

Preheat the oven to fan forced and place the pie on the second shelf.

Bake for 20 minutes, then carefully remove the top to check for doneness.

Continue baking for an additional 5 minutes until the pastry smells cooked and is golden brown.

Turn off the oven and leave the pie to cool inside for about 15 minutes before removing it.

Let the pie cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens