Complementing the Rich and Fruity Notes of the Glenfiddich 18 Year Old

14 July 2016

The Netherlands is renowned for its apple pies, and there’s a dram to suit all the different varieties. If the pie is light and fruity, the fresh pear notes of the 12 Year Old strikes the perfect balance of flavours. If the pie has a richer taste and includes cinnamon and raisins, pair it with our fuller bodied Glenfiddich 18 Year Old.


250g plain flour

175g butter, softened

80g caster sugar

  1 tsp ground cinnamon

  2 eggs (1 1/2 for the pastry mixture, 1/2 for brushing the top)



1kg apples (tart, bit sour)

50g caster sugar

70g sultanas (add for richer taste)

3 tsp ground cinnamon (add for richer taste)


        1. Mix the flour, softened butter, sugar, cinnamon and 1 ½ eggs in a bowl

        2. Knead it with your hands to a consistent, smooth dough

        3. Preheat the oven to 170c/Gas 3

        4. Roll out ¾ of the dough to cover the bottom and sides of a greased round (24cm) cake tin

        5. Peel, core and slice the apples

        6. Mix the apples with 50g sugar, sultanas and cinnamon

        7. Put this mixture into the prepared cake tin

        8. Roll out the remaining dough and cut into long strips, each about 1cm wide

        9. Create a traditional Dutch lattice

        10. Brush with remaining (beaten) egg

        11. Bake for 60/65 minutes

12. Serve the light and fruity apple pie with the 12 Year Old or serve the richer tasting pie with Glenfiddich 18 Year Old.