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Apple pie with Bols Corenwijn 10 jaar Gerijpte Genever
On the plate lies a slice of classic apple pie with goudrenet apples, cinnamon and raisins, in a pastry of butter and soft brown sugar. Opposite it stands a korenwijn that has spent ten years on oak and has taken dried fruit, citrus and deep wood notes from it.
From the shelf
The bottle
Bols Corenwijn 10 jaar Gerijpte Genever comes from Lucas Bols in Amsterdam, a house that goes back to 1575. It is a korenwijn of 38% vol in a 70 cl stone jug. By law, korenwijn is a genever whose alcohol component consists of at least 51% malt wine, with at least 38% vol and at most 20 grams of sugar per litre. At Bols the malt wine is made from equal parts wheat, rye and maize with a small amount of malted barley, distilled three times, and the final blend matures for ten years in new and used French Limousin oak casks.
The combination
Why this works together
Apple pie has three flavour axes: the acidity of the goudrenet apple, the caramel of soft brown sugar and fried butter, and the warm spice of cinnamon with the raisin alongside. A korenwijn brings exactly those last two from ten years of oak, because cask ageing turns malt wine into dried fruit, vanilla and wood. That is not a contrast but an extension: the raisin in the pie and the dried fruit in the glass flow into each other, and the wood tones pick up the cinnamon. At the same time there is enough alcohol and enough wood to break through the butter in the pastry, so the pie does not stay sticky. The acidity of the goudrenet does the work on the other side and keeps the korenwijn from turning syrupy. Weight against weight, then: a hearty pie and a jenever with 51% malt wine or more, neither of which disappears beneath the other.
At the table
The dish
- For 12 people
- Ready in 45 minutes preparation, 1 hour resting and 65 minutes in the oven
- Type dessert
What you need
- 250 g cold unsalted butter, diced
- 1 egg
- 350 g wheat flour
- 225 g light brown soft sugar
- 8 g vanilla sugar
- 1 teaspoon baking powder
- half a teaspoon of salt
- 80 g raisins
- half an organic lemon
- 1.2 kg Golden Reinette apples
- 2 teaspoons ground cinnamon
- 2 tablespoons breadcrumbs
- a 24 cm springform tin, greased
How to make it
- Beat the egg and set half aside in the fridge. Put the other half in a bowl with the flour, 175 g of the caster sugar, the vanilla sugar, the baking powder, the salt and the cold butter. Knead into a cohesive dough without working it for long. Press the dough flat, wrap it up and chill it for at least 1 hour.
- Soak the raisins in warm water for 15 minutes. Grate the zest of the lemon and squeeze it. Peel the apples, remove the cores and cut them into thin wedges. Mix the apple with the cinnamon, the remaining soft brown sugar, the lemon zest and the lemon juice. Leave to drain briefly and fold in the raisins.
- Preheat the oven to 175 °C and place a round of baking paper on the bottom of the springform tin. Roll out three quarters of the dough to 4 mm and line the tin with it, base and sides.
- Sprinkle the breadcrumbs evenly over the base and spread the apple filling over it. Press the filling down lightly.
- Roll out the remaining dough to 4 mm, cut strips of 2 cm and lay them crosswise over the filling. Brush the strips with the reserved egg. Bake the pie for about 65 minutes until golden brown; cover it with aluminium foil halfway through if it colours too quickly. Let the pie cool completely before you remove the tin.
In the glass
Serving
Pour Bols Corenwijn at room temperature into a tulip glass, filled to the rim. Old jenever and korenwijn should not be chilled; cold closes off precisely the dried-fruit and wood notes this bottle depends on. Do not put the stone jar in the cooler, and let the glass stand for a minute after pouring before you take the first sip.
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