A couple of days ago I tried to recreate The Apple Pie of Death that Manuela and I ate one ill-fated morning in Amsterdam. Unbeknownst to us, we had stumbled upon perhaps the best apple pie in Amsterdam. Ok, that morning it did us no favours, but I did insist even in my heightened state of discomfort that on any other day that piece of apple pie would totally rock - it had just the right combination of chunky, softened (but not dissolved) buttery cinnamony apple pieces, encased in really delicious short pastry (so short it was almost like a crumble base). And warm! And fresh! That warm apple pie smell was wafting out the door and into the market outside - no wonder we were drawn in.
So I did a little research and found a few recipes, one of which I followed loosely (thanks Lynn from The Amsterdam Files!). I had a little trouble with the self-raising flour issue - Switzerland doesn't have it, so I just added one tsp of baking powder and (bad move) 1/2 tsp of salt per cup of flour - that was too much salt.
Verdict: it all turned out perfectly, except the pastry was strangely salty - doh! However, it actually wasn't too bad, the combination of salty and sweet :) At least, that's what Bruno said...
I think next time I would reduce the cooking time as my pie was a bit drier than Cafe Winkel's, and I remember what I loved about Winkel's pie was that it was beautifully tender and short. Oh, and reduce the salt in the pastry. Otherwise - love it. Also looks quite impressive - there weren't any complaints from the neighbourhood crew when I served it for dessert on Wednesday (they probably all dashed off home for long tall drinks of water, though).
Update: today I baked the last of the gigantic amount of pastry (the recipe made a huge amount) for a strawberry tart. Reduced the cooking time and didn't let it cool completely uncovered (so it didn't dry out too much). Perfect! Made up for the awful sushi I made...:)
PS. On the topic of Amsterdam - if you are looking for a nice place to eat in Amsterdam, try Toscanini's. It was delicious (thanks, Andy!).