Dutch Apple Pie

Instructions

1- Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor.

2- Cut the butter into small cubes and add to the bowl.

3- Turn this into a firm dough.

4- Don't over process, you do not want the dough to turn warm.

5- Check if it sticks by pinching it between your fingers.

6- Turn out onto a piece of plastic wrap.

7- Make a round ball of it by using your hands and roll it into the plastic.

8- Place into the fridge for half an hour to cool.

9- Take a round baking tin of 22 cm diameter and cover this with baking paper.

10- Brush the sides with butter.

11- Preheat the oven to 170˚C (340˚F) Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.

12- Place the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet.

13- Place this into the baking tin and cover the bottom and the sides well.

14- I usually just press it into the tin without rolling it out.

15- I find that the easiest way but it is less smooth.

16- Just do whatever works for you.

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

18- Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom.

19- You can use breadcrumbs for this as well.

20- Shake it a bit so it is divided equally across the bottom.

21- Add the apple mixture and divide well over the tin.

22- Rol out the rest of the dough and cut into strips.

23- Place that over the top of the pie in a diamond shaped pattern.

24- Brush the strokes and sides with the other egg yolk and place in the preaheated oven.

25- Bake the apple pie for about 1 hour or until golden and cooked through.

26- Leave to cool in the tin and make sure the sides are loose before opening the tin.