Dutch Apple Pie

Method

1. 1

   Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add to the bowl. Turn this into a firm dough. Don't over process, you do not want the dough to turn warm. Check if it sticks by pinching it between your fingers.

2. 2

   Turn out onto a piece of plastic wrap. Make a round ball of it by using your hands and roll it into the plastic. Place into the fridge for half an hour to cool.

3. 3

   Take a round baking tin of 22 cm diameter and cover this with baking paper. Brush the sides with butter.

4. 4

   Preheat the oven to 170˚C (340˚F)

5. 5

   Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.

6. 6

   Place the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet. Place this into the baking tin and cover the bottom and the sides well. I usually just press it into the tin without rolling it out. I find that the easiest way but it is less smooth. Just do whatever works for you.

7. 7

   Make sure you keep 1/4 of the dough separate to form the strips on the top.

8. 8

   Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom. You can use breadcrumbs for this as well. Shake it a bit so it is divided equally across the bottom.

9. 9

   Add the apple mixture and divide well over the tin. Rol out the rest of the dough and cut into strips. Place that over the top of the pie in a diamond shaped pattern. Brush the strokes and sides with the other egg yolk and place in the preaheated oven.

10. 10

    Bake the apple pie for about 1 hour or until golden and cooked through. Leave to cool in the tin and make sure the sides are loose before opening the tin.