A traditional Dutch apple pie — a thick, buttery crust packed with cinnamon-spiced apples and raisins under a lattice top. Deep, homely and best served in generous wedges.
- 175g Butter
- 2 Egg Yolks
- 300g Flour
- 200g Sugar
- Pinch Salt
- 1 Cinnamon
- 100g Raisins
- 6 Apples
- 1 tablespoon Cold Water
Video
Preparation
- Put the flour, 150g of the sugar, a pinch of salt and 1 egg yolk in a food processor. Cut the butter into small cubes, add to the bowl, and process to a firm dough — don't overdo it or the dough will warm. Check it sticks when pinched between your fingers.
- Turn out onto plastic wrap, shape into a ball with your hands, wrap, and chill for half an hour.
- Line a 22cm round baking tin with baking paper and brush the sides with butter. Preheat the oven to 170°C (340°F).
- Cut the apples into cubes and mix with the raisins, the remaining sugar and the cinnamon.
- Roll the cooled dough out thinly on a floured surface (or simply press it into the tin), covering the bottom and sides well and keeping a quarter of the dough aside for the top strips.
- Crumble some rusks (or breadcrumbs) over the bottom, shaking to spread evenly, then add the apple mixture and spread it out. Roll out the reserved dough, cut into strips, and lay over the top in a diamond pattern. Brush the strips and sides with the other egg yolk.
- Bake for about 1 hour, until golden and cooked through. Leave to cool in the tin, loosening the sides before opening.
