Desserts > Pies > Rice Pudding Pies > Dutch Pies

Dutch Rice Pudding Pie with Apples Recipe

Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1/2 teaspoon of salt
- 4 cups of milk
- 1/2 cup of sugar
- 2 teaspoons of vanilla extract
- 2 tablespoons of unsalted butter
- 2 apples, peeled and sliced
- 1/4 cup of brown sugar
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 pre-made pie crust

Special equipment needed:
- 9-inch pie dish
- Large saucepan
- Mixing bowl
- Whisk
- Oven

Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
3. Add the milk, sugar, vanilla extract, and butter to the saucepan with the rice. Stir to combine and bring to a simmer over medium heat. Cook for 10-12 minutes, or until the mixture has thickened and the rice is creamy.
4. Pour the rice pudding into the pre-made pie crust.
5. In a mixing bowl, combine the sliced apples, brown sugar, cinnamon, and nutmeg. Mix well.
6. Arrange the apple mixture on top of the rice pudding in the pie crust.
7. Bake the pie for 30-35 minutes, or until the apples are tender and the crust is golden brown.
8. Remove the pie from the oven and let it cool for 10-15 minutes before serving.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch pie, which serves 8 people.

Nutritional information:
Calories per serving: 320
Fat per serving: 9g
Carbohydrates per serving: 56g
Protein per serving: 7g
Sodium per serving: 240mg
Sugar per serving: 32g

Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or coconut milk can be used instead of regular milk.
- Maple syrup or honey can be used instead of sugar.
- Margarine can be used instead of butter.
- Pears or peaches can be used instead of apples.

Variations:
- Add raisins or dried cranberries to the rice pudding.
- Top the pie with whipped cream or vanilla ice cream.
- Use a graham cracker crust instead of a pre-made pie crust.

Tips and tricks:
- Be sure to stir the rice pudding constantly while it's cooking to prevent it from burning.
- If the pie crust is browning too quickly, cover it with aluminum foil.
- Serve the pie warm or at room temperature.

Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the pie on a platter with a dollop of whipped cream and a sprinkle of cinnamon.

Garnishes:
Sprinkle chopped nuts or chocolate shavings on top of the whipped cream.

Pairings:
Serve the pie with a cup of hot tea or coffee.

Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.

Troubleshooting advice:
- If the rice pudding is too thick, add more milk to thin it out.
- If the apples are not tender after baking, cover the pie with aluminum foil and bake for an additional 10-15 minutes.

Food safety advice:
Be sure to store any leftover pie in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.

Food history:
Dutch rice pudding is a traditional dessert in the Netherlands, typically served during the winter months. This recipe adds a twist by incorporating apples and turning it into a pie.

Flavor profiles:
This pie is sweet and creamy with a hint of cinnamon and nutmeg. The apples add a tart and fruity flavor.

Serving suggestions:
Serve this pie as a dessert after a hearty meal.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Dutch

Taste: Sweet, Creamy, Nutty, Cinnamon, Fruity, Cinnamon-Spiced