Recipe: Apple Pie

I’m back — Sort of! I’m busy changing the lay out (again), so don’t mind the mess!

A few weeks ago I made a delicious apple pie, which I had to share! got the recipe from one of my mothers cooking-books, but I changed some things here and there.



For the dough

  • 250 grams flour
  • 150 grams butter
  • 80 grams sugar
  • 3 eggs
    I used 1 egg instead of 2. 2 eggs make the dough very wet, yet one egg tends to make the dough a bit dry once it’s finished and out of the oven.
  • Vanilla sugar for taste
  • A little bit of salt

For the filling

  • 8 apples (It’s too much. 6 will do too)
  • Raisins (As much as you want)
  • A bit of cinnamon
  • Butter (to grease in the apple pie form)
  • Sugar (1 tablespoon)


Preheat the oven on 180 Celsius degrees. Make the dough to by mixing the flour, butter sugar and eggs together. When you’re done leave the dough to ‘rest’.

Skin the apples, remove the core and cut it in pieces. Put the raisins in water, and let them in there for a while. When they have gone all soft take them out and dry them. Mix the apples and raisins with the sugar and cinnamon.

Roll out the dough and grease in the cake-form/spingform-pan, cover the bottom and the sides with the dough, but make sure you still have enough dough left for the top of the pie. Add the filling in there and press it in firmly. When you’re done with that use the left over dough to create strips for over the pie.

Bake the pie in the preheated oven for about 50 minutes until they are gold-brown.

Variation: Mini apple-pie cupcakes.

Follow the recipe for a normal apple pie. But instead of using the regular cake-form use cupcake forms (something like this). Grease it in with the butter, cover the sides and bottoms with the dough (keep in mind to leave enough dough for the top), fill it with the apple/raisin mix and roll out the left over dough again. Instead of using strips, cover up the entire cupcake pie, and use a small knife to make 3 or 4 cuts in the middle of the pie, on top of it for air to get out of there.

Put it in the preheated oven for about 30 minutes. I had it in there for around 40, because it didn’t wanted to get brown. But you usually keep it in the oven until the top is golden-brown.

Do you like to make apple pie?


Goat Cheese Salad

I’d say this salad would be perfect for summer days. Because it’s light and just simply delicious!

I normally don’t like walnuts, but apparently when you roast them and cut them in tiny pieces they are pretty good! Especially with goat cheese. I got this recipe from my mother, and I don’t know from which book she got it from — nor does she! It’s actually used a starter, but I personally also like it as non-starter.

What Do You Need?

  • 100 gram goat cheese.
  • Roquette/rucola Lettuce.
  • 8 half walnuts.
  • 1 (red) apple.
  • 1 table spoon honey.
  • 2 tablespoons olive oil.
  • 1/2 table-spoon vinegar
  • 1 tablespoon lemon-juice
  • Salt or pepper.

How To Make It

  1. Get the crusts on the side off the goat cheese and cut the cheese in small pieces.
  2. Put the cheese and honey in a bowl and stir it around.
  3. Roast the walnuts (without oil).
  4. When the walnuts are done, cut them in small and fine pieces.
  5. Add the walnuts in the cheese and honey mixture.
  6. Cut the apple in pieces and add it to the mixture.
  7. Add salt to your taste.


  1. put the olive oil, lemon juice and vinegar in a small bowl. Add a little bit of pepper.

Take two plates, and put a bit of rucola lettuce on it. Put the goat cheese salad mixture on it, and sprinkle a bit of dressing on top of it. And you’re done!

You can also put it on a sandwich, just as delicious.

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