Wise Pies, No. 4
Fact: I love starting clubs.
Current club memberships include: sushi club, brew club and pie club.
Pie club facts
Name: Wise Pies
Established: November 1, 2015
Pies made: Four
No. 1: Spiced Crush Pumpkin Pie
No. 2: Brown Butter Walnut Pie with Sour Whipped Cream
No. 3: Banoffee Tart (In this club, tart = pie.)
No. 4: Deep-Dish Dutch Apple Pie, Winkel Style
No. 4 was selected by Wise Pies member Erin. We recently traveled to Amsterdam with a group of friends and Erin was disappointed that we did not get a slice or four of the famous Winkel 43 apple pie. So, she tracked down a couple versions of the recipe and we made it ourselves.
Deep-Dish Dutch Apple Pie, Winkel Style
For the crust:
- 1 1/3 cups, firmly packed brown sugar
- 1½ cups unsalted butter, cubed, room temperature
- 5 cups of all-purpose baking flour
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
For the filling:
- 4 Granny Smith apples
- 4 Pink Lady apples
- 1 tablespoon cinnamon
- 1 tablespoon apple pie spice
- Zest of ½ orange
- Zest of ½ lemon
- Juice of ½ lemon
- 1/3 cup brown sugar
- 2 teaspoons cornstarch
- 1 shot brandy
To make the crust:
- In a stand mixer, mix the butter and brown sugar together until creamed.
- Sprinkle with the salt and add almost all of the eggs, keeping a tablespoonful [15 ml] to brush over the pie later.
- Pulse until the eggs are well-incorporated.
- Add a third of the flour, pulse until well-incorporated.
- Add another third of the flour, pulse to incorporate, then scrape down the sides of the bowl.
- At this point, the mixture will still be wet, but it will start gathering together.
- Add the remaining flour and pulse just until the dough comes together into a ball.
- Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature while you prepare the filling.
- Heat oven to 375º F.
To make the filling:
- Peel and core the apples, then cut them into bite-size pieces.
- In a very large bowl, mix the apple pieces with the orange and lemon zest, lemon juice, brown sugar, spices, cornstarch and brandy.
- Set aside.
To assemble the pie:
- Grease a large, 8.5” springform pan and cover the bottom with a cut out sheet of parchment paper.
- Reserve ¼ to 1/3 of the crust mixture for the pie’s topping.
- Pour the rest of the mixture into the pan and firmly press the dough against the bottom and all the way up the sides of the pan. The dough will be sticky.
- Make sure the the bottom and the sides are completely covered, but it doesn’t need to be perfect. Rustic.
- Add the apple filling and press down to compress the filling and make it as flat as possible on top.
- Take smaller pieces of dough and roll them into balls, as if you were making cookies. With your fingers, flatten the dough out so you have a little, squarish pieces of dough.
- Work from the edges of the pie towards the middle, place the flattened squares along the edges of the pie, connecting each piece together and trying to make a seal with the dough and the sides of the pan. Once you have a full circle of connected dough, move inward. Work on the next pieces, connecting those until the entire surface is covered.
- Brush the top with the remaining egg.
To bake the pie:
- Place a pan under your pie to catch any juice.
- Bake for 75 minutes. Check it at 45 minutes and if the top is to your liking, cover it with foil for the remaining 30 minutes.
- Both recipes recommended letting the pie cool completely (2-4 hours!) before unhinging the springform pan. We said SCREW IT and dug into it immediately.
- We also topped it with homemade whipped cream.
Recipe adapted from: