Mushroom Hot Water Crust Pie

Mushroom Hot Water Crust Pie | Koekbook

I’d been toying with the idea to make a hot water crust pie for a while, as I always love those Victorian looking, exquisite pies I always see on the Great British Bake Off and in historical recipe books. I also think it’s fascinating that hot water crust pastry goes against almost everything a baker is taught about pastry, namely that you should keep all of the ingredients as cold as possible to get a flaky result. I wouldn’t say hot water crust pastry is the flakiest of all the pastries but it is certainly not tough! What an eluding concept..

Mushroom Hot Water Crust Pie | Koekbook

If you’re a vegetarian like me, I’m sure you’ll appreciate seeing one of these pies without it involving any game, or pork, or beef, or (God forbid) eels. Traditional hot water crust pastry also uses lard, which is pure pork fat. Well, that ain’t getting into my kitchen anytime soon (yuck!!), so I’ve come up with a delicious forest-inspired autumny filling, and instead of lard, I’m using the more appetizing sounding substitute of butter. I swear it tastes just fine, you can’t go wrong with butter.

Mushroom Hot Water Crust Pie | Koekbook

You might have noticed an unusual ingredient in the recipe, namely lemon pepper. You don’t háve to use it, but it’s utterly delicious I can tell you. When I was living in Sweden, this interesting spice was found in every supermarket and even though it’s apparently very good with roast meat, it does very well with earthy veggies as well. It gives a little tang at the end which is very pleasant. You could also use regular pepper and a tiny bit of lemon zest.

Mushroom Hot Water Crust Pie | Koekbook

Do you ever make (vegetarian) hot water crust pies? What do you put in them?

Recipe Mushroom Hot Water Crust Pie

Tools: 20cm pie tin lined with baking parchment, rolling pin, pastry brush, (optional) leaf cutters


Hot Water Crust Dough (Paul Hollywood recipe):

330 grams plain flour
70 grams strong white bread flour
1 1/4 teaspoon salt
150 grams unsalted butter, melted
170 ml boiling water
1 egg for brushing


50 grams unsalted butter
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, minced
650 grams (mixed) mushrooms, sliced
200 ml whipping cream or double cream
1 egg
1 vegetable stock cube
1 laurel leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon lemon pepper
3/4 teaspoon salt
15 grams cornstarch, dissolved in a little bit of water
1 large potato, peeled and diced
125 grams frozen or fresh green peas

  1. Preheat the oven to 190C/375F.
  2. First, prepare the filling. Heat butter and oil in a large saucepan. Sautee onions and garlic for a few minutes.
  3. Add the sliced mushrooms and saute until they have significantly shrunken in size. Add the rest of the ingredients, except for the peas, and cook the mixture until it is nice and thick. Turn the heat off and stir the peas in.
  4. Now make the hot water crust pastry. Start by combining the dry ingredients in a bowl. Pour the melted butter and boiling water into the bowl and start mixing with a wooden spoon. Once the mixture is cool enough to work with your hands, knead into a dough (don’t overknead!).
  5. Roll a little more than half of the dough into a large circle to fit the bottom of the tin. Leave any overhanging pastry where it is (in fact, you need a bit extra!). Pour the filling into the pie casing. Next, roll most of the remaining dough into another disk a little larger than the top of the pie tin. Brush the edges of the overhanging pastry (which you left for this purpose) with a bit of egg, then place the disk on top and push the pastry together. If you want, you can crimp the pastry, use a fork to make indentations, or simply cut away the edges. Use the leftover pastry to make decorations on top. Brush top with egg.
  6. Bake pie for 45-50 minutes. Leave to cool completely before turning out or serve from the tin if preferred.


Snowy Mountain Cherry Pie

Snowy Mountain Cherry Pie | KoekbookIt hasn’t even been Halloween yet and already I am dreaming of landscapes with piles upon piles of fluffy snow..not that that ever happens over here but hey, a girl can dream right? So anyway, while most bakers were coloring liters of buttercream in orange, green and purple hues, I was baking a winter-themed pie: typical Ramona.

I actually saw this pie on a Belgian blog, Jolanda’s Bakhuisje, although there it’s called “ski pie” – which is also a very apt name. I changed the recipe up a bit but the honor for inventing it should go to Jolanda!


Snowy Mountain Cherry Pie | Koekbook


Under a mountain of whipped cream and mascarpone, topped with meringue sticks hides a yeasted crust pie with a tangy cherry filling. And well, we can always pretend the filling is blood to make it spooky right? No excuse not to bake it!Snowy Mountain Cherry Pie Recipe

Tools: 24cm fluted pie tin, greased; piping bag



250 grams flour (I use a 50/50 mix of plain and bread flour)
5 grams instant yeast
100 grams milk, lukewarm
1 egg
75 grams unsalted butter, room temperature
25 grams sugar
3 grams salt

Filling (source: Weekend Bakery):

1 pot cherries (700 grams, drained net weight 350gr)
70 grams sugar
1 teaspoon vanilla extract
2 teaspoon lemon juice
3 tablespoons cornstarch


500 ml whipping cream
150 grams mascarpone
1 tablespoons sugar

Meringue Sticks:

65 grams egg white
65 grams caster sugar
65 grams icing sugar

1. To make the dough, add all the ingredients to a large bowl, making sure the yeast and salt don’t touch each other directly. Mix until dough forms, then knead for about 10 minutes in a freestanding electric mixer, or a little longer by hand. Shape into a ball then put into a greased bowl covered with clingfilm or a damp tea towel and leave to proof for about 60 minutes.

2.  In the meanwhile, make the filling. Pour cherries (+syrup), vanilla extract and lemon juice into a saucepan. Mix sugar and cornflour together in a bowl, then add to cherry mixture. Bring the filling to a boil, it should start to thicken. Boil for a few minutes or until it has the desired consistency (firm, but not so firm that you cannot pour it anymore). Take off the heat and set aside.

3. Preheat the oven to 220C/430F.

4. Roll the proofed dough out into a circle somewhat larger than the pie tin. Line the tin, leave any overhanging dough for the moment. Cover and leave for 10 minutes, then cut away any overhanging dough by rolling over the top of the tin with a rolling pin. Pour the filling into the pie and bake for 20-25 minutes. If it is very browned after 15 minutes you can turn the oven back to 180C/355F.

5. Once baked, leave the pie in the tin for 10 minutes, then turn out onto a wire rack and leave until completely cool.

6. For the meringue, turn the oven back to 80C/175F. Using a fat-free (glass or steel) bowl and utensils, whip the egg whites while adding the caster sugar a little at a time. Keep mixing until stiff peaks form. Then fold in the (sieved) icing sugar. Fill a piping bag with round nozzle with the mixture and pipe long lines on baking parchment or a baking mat. Place on a baking tray and bake for 1.5 hours. Snip the lines into smaller sticks once baked.

7. To make the topping, pour whipping cream, mascarpone, and sugar in a large bowl and whisk until soft peaks form.

8. To assemble the pie, make a mountain of cream on top of the pie and place the meringue sticks on top.


Decorated Pumpkin Pie

Decorated Pumpkin Pie | Koekbook

5 years ago I made my last pumpkin pie – it was awful. I wasn’t a very good baker yet back then, and the pastry was too thick, the filling too clove-y. I decided to try again after seeing my friend Nadine’s decorated pie (she really has the best ideas!!). Alright, it still took me about 4 years to get around to it but yeah.. I did it 😉 And oh my – this is the best pie I have EVER had! I am not overstating the deliciousness of this pie. It is the. absolute. best.Decorated Pumpkin Pie | Koekbook

The recipe is from a book called Ms. American Pie, written by the lady who lives in the American Gothic house. The book, apart from being filled to the brim with delicious pie recipes, chronicles how the writer’s husband passed away and how she found solace in baking pies afterwards. It is a touching story and I love how baking can help people get through difficult periods in their life – it’s the same for me!

I’m not quite sure, but the filling recipe might be taken off of the “Libby’s” pumpkin puree can – we don’t have Libby’s here but the recipe hinted at it. I do know that Libby’s pumpkin puree is a staple item in America around Thanksgiving – can any Americans attest to that? I made my own pumpkin puree for this pie by simple boiling some diced butternut squash until it had softened and then blitzing it to puree. It worked amazingly well!Decorated Pumpkin Pie | Koekbook

To make your pumpkin pie extra special, you can go with the decoration as Nadine has thought up: pipe on dark chocolate to make a pumpkin and gorgeous swirls and for an extra touch add some pumpkin seeds. It’ll make an otherwise “boring” pie that much more exciting!Decorated Pumpkin Pie | Koekbook


Recipe Decorated Pumpkin Pie

Source: Ms. American Pie


120 grams cold, diced butter
165 grams pastry flour
pinch of salt
120 ml ice water


150 grams caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
425 grams pumpkin puree
340 grams condensed milk


50 grams dark chocolate
some pumpkin seeds
  1. To make the dough: blitz butter, flour and salt together in the bowl of a kitchen processor with a blade attachment until the mixture resembles crumbs. Add half of the water, blitz again, if necessary add more of the water until the dough is moistened. Wrap into cling film and chill for about an hour.
  2. Preheat the oven to 220C/430F.
  3. Mix all of the filling ingredients together until combined.
  4. Line a pie tin with the dough. If possible, crimp the edges. Add the filling.
  5. Carefully place the pie in the oven. Bake for 15 minutes at 220C/430F, then turn oven down to 170C/340F and bake for another 40-50 minutes or until a skewer inserted near the middle of the pie comes out relatively clean. The filling will rise in the oven, it will come down again when cooled.
  6. Leave pie to cool on a wire rack. Melt the chocolate au-bain-marie. Fit a piping bag with a small round tip. Fill bag with the melted chocolate. Pipe on a nice design. Add some pumpkin seeds. Serve with a dollop of whipped cream. Enjoy!

Rhubarb Crumble Pie with Yeasted Crust

Rhubarb Crumble Pie with Yeasted Crust | Koekbook

Alright, alright – I concede to all you rhubarb lovers over there. It’s great! I never had a taste for rhubarb, perhaps I thought it was too sour or something when I was a kid. But I’m over it now – I love the tartness combined with vanilla. And sugar does seem to improve the flavor too!

Rhubarb Crumble Pie with Yeasted Crust | Koekbook

We have always had a huge rhubarb bush (or whatever it’s called) in our garden and for once, I was happy with it today. No expensive rhubarb from the supermarket, but pure organic rhubarb from our own garden. Can’t beat the freshness! If you have some rhubarb to burn through yourself, I highly recommend this pie.

Rhubarb Crumble Pie Recipe

Source: slightly adapted from Sweet Dreams March/April 2016

Tools: 32,5×22,5 cm baking pan



400 grams flour
7 grams instant yeast
80 grams caster sugar
80 grams softened butter
1 medium egg
200 ml milk, lukewarm


1200 grams rhubarb
50 grams vanilla sugar

Crumble topping:

50 grams stem ginger, finely chopped
200 grams flour
100 grams almond flour
150 grams sugar
1/4 teaspoon salt
150 grams cold butter, diced
  1. Preheat the oven to 190C/375F.
  2. For the dough, mix the dry ingredients together first, then add the butter, egg and milk and knead for about 7 minutes in a freestanding electric mixer. Cover and leave to rise for 40 mins.
  3. For the crumble topping, blend together all the ingredients and knead until you have a rough crumble consistency. Chill.
  4. Wash and chop up the rhubarb. Mix with the vanilla sugar.
  5. Knock the dough back. Roll out to a slab large enough to cover the baking pan. Trim away any excess dough. Fill with the rhubarb mixture and top with the crumble. Bake for 35 mins. Leave to cool on a wire rack before serving. Great with some icing sugar and whipped cream.

Weirwood Tree Cherry Pie

Weirwood Tree Cherry Pie | A Dutchie Baking


I just finished the latest Game of Thrones episode (9) and I’m still flabbergasted by the last scene. That was great! Not as great as episode 8 but still – pretty freaking awesome. I am a huge Game of Thrones fan (no I did not read the books yet, but I will when the tv series is done!) and I had this idea for a GoT tart for a while. What better way to pay hommage to your favorite tv show than to bake a pie. Win-win. Btw, only 1 episode to go this season – I’m already upset D:


I really love how this turned out, I attempted it before and I had so much spillage! Now it’s almost perfect, perfect enough for the blog in any case 🙂 You could use your own preferred (double) pie crust recipe for this or even pre-made dough. I love making pastry dough from scratch though! It’s just lovely and flaky mmm. I hope you’ll be inspired!

Weirwood Tree Cherry Pie | A Dutchie Baking

Weirwood Tree Cherry Pie Recipe

Sources: pastry recipe adapted from The Great British Book of Baking, filling recipe adapted from Weekend Bakery

Tools: 23cm pie/tart dish (with removable bottom), baking beans (or rice, dry beans)



260 grams pastry flour
3 tbsp caster sugar
165 grams unsalted butter, very cold & diced
1 1/2 free range/organic egg yolk (save the rest for brushing)
3 tbsp water
pinch of salt

Cherry Filling

700 gram (potted) cherries in syrup (drained net weight 350gr)
70 grams caster sugar
25 grams cornflour
1 tsp vanilla extract
2 tsp lemon juice

1. To make the pastry dough, mix the flour, sugar and salt together in a food processor bowl. Add cold diced butter and pulse with the blade attachment until the mixture resembles bread crumbs. Mix the egg yolk and water together, pour into the processor bowl while it is running. Stop the processor when the dough starts to come together. Wrap in clingfilm and leave to chill in the fridge for about an hour.

2. In the meanwhile, make the filling. Pour cherries (+syrup), vanilla extract and lemon juice into a saucepan. Mix sugar and cornflour together in a bowl, then add to cherry mixture. Bring the filling to a boil, it should start to thicken. Boil for a few minutes or until it has the desired consistency (firm, but not so firm that you cannot pour it anymore). Take off the heat and set aside.

3. Grease pie dish. Once cooled, roll out about 2/3 of the pastry to a 28cm circle. Line the pie dish. Prick the bottom all over with a fork. Chill for 20 minutes. Preheat the oven to 190C/375F.

4. Bake the pastry base blind for 15 minutes or until firm. Then take out the lining and the beans and bake for another 5-7 minutes. Take out of the oven and set aside.

5. Roll out the remaining dough on some baking parchment and cut out a (weirwood) tree that will fit on the top (making a stencil beforehand is quite handy). Leave to chill for a bit in the fridge until firm.

6. Brush bottom of the pastry with some of the remaining egg yolk, bake for 2 minutes. Pour the filling into the base, then place the pastry tree on top. Brush the tree with some more egg yolk. Bake for 25-30 minutes or until golden brown. Leave to cool before serving.

Valentines Heart Pie Pops



Valentines Heart Pie Pops | A Dutchie Baking

Even though the commerciality of the whole Valentine’s spectacle is kind of appalling, I like it anyway. I love all the baking and chocolates that comes with it. Love, for many, goes through the stomach and so it is the perfect occassion to woo your secret crush with some deliciousness. Unfortunately, I don’t have someone special to share it with this year, but I can at least spread some love through the internet with these yummy heart pie pops!


These are fairly easy to make, just make sure you’ve got some oven-proof pop sticks as no-one wants to have a fire anywhere else than in their heart on Valentine’s Day. And if some of the filling should ooze out, just tell the recipient they overflowed with love. In short: nothing to go wrong! You can fill these with any filling you like, jam, nutella, peanut butter or even a savory filling! You can also opt to use your fave pie crust recipe instead of the one I used – be as creative as you want!


Valentines Heart Pie Pops | A Dutchie Baking


Valentine’s Heart Pie Pops

Source: pie crust recipe from “The Great British Book of Baking”

Tools: oven-proof pop sticks, small heart shaped cutter, pastry brush


175    grams pastry flour
a pinch of salt
2       tablespoons caster sugar
110    grams unsalted butter, very cold, diced
1       medium free range egg yolk + 2 tablespoons ice-cold water
1       egg white 

jam or other filling of your choosing

1. To make the pastry, put the flour, salt and sugar in the bowl of a food processor with blade attachment and whizz to combine. Add the diced butter and process until the mixture looks like fine crumbs. Keep the machine running while you add the egg-mixture. Process until the dough starts to come together. Shape dough into a ball and wrap in clingfilm. Chill for at least 25 minutes.

2. Pre-heat the oven to 190C/375F.

3. Roll dough out to a 28cm circle across (roughly) on a floured working surface. Keep the pastry moving to keep it from sticking and flour the surface additionally as needed. Cut out heart shapes.

4. Line a baking tray with baking parchment or silpat mat. Place some hearts on the baking tray, push the sticks into them. Put some filling in the centre, not too much or it will ooze out and your tray will be a mess! Then cover with another heart and use a fork to seal the edges. Place in the fridge for 15 minutes. Brush pops with some egg white, then prick a hole in the centre. Bake in the oven for 12-15 minutes or until they start to brown around the edges. Leave on a wire rack to cool. 



Apple Crumble Pie (Vlaai)

Autumn is drawing nearer, as signalled by my upcoming birthday, decreasing temperatures and increasing levels of university related stress. Just a few weeks and we’ll be huddled together in front of (optimally and most cozily) fireplaces and (less optimally) gas-powered central heating. When most people around me start complaining about low temperatures and pouring rain, I know my time has finally come. Finally I’m able to layer my clothing again, finally sunscreen on my face will suffice and finally (and most importantly) it is acceptable to bake with cinnamon again. When our wood heater was blazing away, I felt it was not more than logical to bake some kind of apple pie and so this Southern Dutch style Apple Crumble Pie came into existence. For me it makes that dreary day all the more glorious and for those for whom it is less enjoyable more bearable!


Recipe Apple Crumble Pie (Vlaai)

Tools: 24cm/9.5inch pie tin (2.5cm/1 inch high) 



125    gr plain flour
2       gr salt
6       gr sugar
30     gr unsalted butter, softened plus extra for greasing
50     ml water at room temperature
1/2    egg (save the other half for the eggwash)
2.5    gr instant yeast 


+- 550  gr diced apples (about 8 small apples)
125      gr raisins, soaked
1         teaspoon vanilla extract
2         teaspoons ground cinnamon
a sneaky bit of rum (optional)


Crumble topping:

75       gr unsalted butter
75       gr sugar
125     gr plain flour

icing sugar, for dusting (optional)

1. Pre-heat the oven to 200C/390F.

2. Make the dough. Measure out flour into a bowl, add salt and sugar on one side of the bowl, yeast on the other. Mix so that everything is evenly dispersed, then add half a beaten egg, the water and the softened butter. Bring together with a wooden spoon. Turn out onto a lightly floured working surface and knead for 15 minutes by hand (5-6 minutes in a freestanding electric mixer with dough hook attachment). The dough is ready when it doesn’t stick to your hands anymore or comes away from the sides of the bowl. Transfer to a small bowl or to a clean working surface, cover with cling film and leave to rest for 15 minutes.

3. Roll your dough out to a 3mm/0.1 inch thick circle shape on a floured working surface. Line the pie tin with the dough, don’t cut the overhang off just yet. 

3. Prepare your filling, by coring, peeling and dicing the apples and mixing the diced apple with the other filling ingredients in a large bowl. 

4. Prepare the topping by mixing together the butter, sugar and flour until it has a rough crumbly texture (you could make the crumbs as fine as you want, but having “chunks” on top of the pie is particularly yummy). 

5. Cut the overhanging dough off, and brush the the borders with some of the remaining egg using a pastry brush. Fill the pastry shell with the apple filling and scatter the crumb topping on top. 

6. Bake for 50-55 minutes or until the crumble topping has a light brown color. 

Dough recipe from “Bakboek de Klassiekers”

Orange-Above-All (Oranje Boven) Pie

Today is King’s Day in the Netherlands! Last year queen Beatrix abdicated and her son Willem-Alexander took the throne, thus changing up the date on which we celebrate our monarch’s birthday. The king’s actual birthday is on the 27th but since that’s on a Sunday this year, the celebrations were moved up a day. The traditions on King’s Day (I still think it’s weird saying that instead of Queen’s Day) are manyfold, but the bottom line of it is that a bunch of Dutchies dress up in (preferably bright) orange and sell their stuff on the street or alternatively, roam the streets for bargains. As none of my friends were available today, I stayed in and baked myself a lovely orange pie! Oranje boven! ((I guess I should explain that..Oranje boven translates to “Orange above all” with Orange referring to the House of Orange, which is our Royal Family’s house. ))


So this is not just your regular, shortcrusted pie. It’s a Dutch pie. And those are made with a yeasted dough, ladies and gentlemen! The Dutch name for them is “vlaai” and they’re associated with the southern Dutch province of Limburg. I guess it’s our equivalent to a Key Lime Pie. 

Dutch pies come in many varieties, fillings range from rice pudding to fresh fruit. They’re never completely closed, as “regular” pies can be, but they can be covered in crumble or with a lattice crust. For this pie I used orange flavored pastry cream and orange marmalade as the filling, which is a bit more unusual – I haven’t seen it before anyway. I have to say, it tastes pretty phenomenal. The pie is just bursting with orange flavor, which is what you’d expect from an orange pie I reckon. 
So here’s to the King! Thank you for not being Joffrey, Willem-Alexander. 
Orange-Above-All (Oranje Boven) Pie Recipe
Tools: Sieve, piping bag with star nozzle, 24cm/9.5inch pie tin (2.5cm/1 inch high)
125   grams plain flour
2      grams salt
6      grams caster sugar
30    grams unsalted butter, softened
50    ml water, lukewarm
1/2  egg, beaten (use the other half as eggwash)
3     grams instant yeast
Orange Pastry Cream:
500   ml full-fat milk
125   grams caster sugar
1      vanilla pod
2      medium eggs
40    grams cornflour
zest of 1 (organic) orange
1 (organic) orange 
zest and juice of one (organic) lemon
250   grams caster sugar
Whipped cream topping:
200   ml whipping cream
1      tablespoon caster sugar
1. Start by making the marmalade. Boil the orange in a pan with plenty of water for 2 hours. Drain, then slice thinly and chop the orange finely. Add the orange, sugar, lemon zest, lemon juice and a splash of water to a saucepan and bring to a boil. Boil for about 7 minutes or until the mixture thickens. Leave to cool.
2. Then make the pastry cream. Add the eggs and 1/3 of the sugar to a bowl and whisk until light and frothy. Half the vanilla pod and scrape the seeds out of it. Bring the milk to a boil with the rest of the sugar and the vanilla seeds and pod. Take off the heat, remove the pod and pour some of the milk mixture into the egg mixture while stirring. Then slowly add it back to the milk mixture and bring to a boil while constantly stirring. Take it off the heat once it has thickened and immediately strain it into a bowl. Stir the orange zest into the cream until evenly dispersed. Cover the cream directly with clingfilm to stop a skin from forming. Set aside to cool.
3. Make the dough. Measure out flour into a bowl, add salt and sugar on one side of the bowl, yeast on the other. Mix so that everything is evenly dispersed, then add half a beaten egg, the water and the softened butter. Bring together with a wooden spoon. Turn out onto a lightly floured working surface and knead for 15 minutes by hand (5-6 minutes in a freestanding electric mixer with dough hook attachment). Add some flour if the dough is very sticky. Transfer to a small bowl, cover with cling film and leave to rest for 15 minutes.
4. Preheat the oven to 180C/360F. Roll your dough out to a 3mm/0.1 inch thick circle shape on a floured working surface. Line the pie tin with the dough, don’t cut the overhang off just yet. Leave for 5 minutes, then cut the overhang off. Brush the borders with some of the remaining egg. Fill the crust with the pastry cream. Bake in the oven for 20-25 minutes. Take out of the oven and leave to cool in the tin for a while before turning out onto a wire rack.
5. Once the pie is cool, spread the marmalade on top. Whip the cream with the sugar. Prepare a piping bag with a star nozzle, fill it with  the whipped cream and pipe rosettes all around the border and one in the middle. If you want, you can decorate further with sprinkles or chocolates/chocolate shavings. Enjoy!