Happy Birthday Apple Pie for my dearest BFF

To the world’s best BFF- Happy xx Birthday!!


Yet another year to do a blog dedication (why does the previous one seem just yesterday).


Throwback to our awesome Amsterdam travel adventures and the hunt for Winkel’s famous pie, here’s a sherbakes rendition of the apple pie we ate in the chilly rainy cold winter. Hope you like this crunchy version. (Maybe next time when u get an oven, you can heat it up and enjoy it crispy. Actually nvm, when I get my house, you can have it on the spot :)))


Thanks for the fun filled day yesterday- pigging out while exercising as usual and of coz BFG! Love you budddehhh!




Recipe adapted from Rachel


For the crust:


1½ cups [360 g] unsalted butter, cubed, room temperature

1 1/3 cups [240 g] brown sugar, packed firmly

Pinch of salt

2 eggs, slightly beaten

5 cups [600 g] self-rising flour




1) In a food processor,  Cream the butter and brown sugar together.


2) Sprinkle salt and add eggs, keeping a tablespoonful to brush over the pie later. Pulse until the eggs are well-incorporated.


3) Add the flour and pulse until 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.


4) Preheat the oven at 375°F [190°C].



For the filling:


7 Green Apples

3 Red Apples

Finely grated zest of ½ orange and ½ lemon

Juice of ½ lemon

1/3 cup brown sugar (plus more for the topping)

2 tsp cinnamon

¼ tsp grated nutmeg

2 tsp cornstarch



To make the filling:


1) Peel and core the apples, then cut them into chunks.


2) In a very large bowl, mix the apple pieces with the orange and lemon zest, lemon juice, brown sugar, spices and cornstarch.  Set aside


To assemble the pie:


1) Grease a large, springform pan and line the bottom parchment paper.


2) Reserve ¼ of the crust mixture for the pie’s topping.


3) Press the dough against the bottom and all the way up the sides of the pan. (It shouldn’t be too thick, as long as the base and sides are covered.)


4) Add the apple filling and press down to compress the filling and make it as flat as possible on top so that you wont have any shrinkage when the apple cooks.


5) Spread the remaining of the crust mixture all over the apples.


6) Brush the reserved egg wash all over the top of the pie, then sprinkle lightly with brown sugar.


7) Bake for 70 – 85 minutes. ( I baked my 6″ pie for about an hour)


8) Let the pie cool for 2 – 3 hours before removing it from the pan. ( This is to let the juices be absorb)


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