Title: Classic Dutch Apple Pie
Categories: Pies
Yield: 1 Pie
300 g Self raising flour
200 g Butter; cold, in little
-cubes
150 g Soft light brown muscovado
-sugar
3/4 Egg (35 g); for the dough
1/4 Egg; beaten, for brushing
1 pn Salt
1 kg Tart apples;
-(goudreignet/rode van
-boskoop)
Fresh lemon juice
2 ts Ground cinnamon (6 g)
50 g Sugar
50 g Raisins; washed and soaked
-and drained (optional)
Mix self raising flour, salt, soft light brown sugar and butter in
cubes. Rub with fingertips until you have a mixture resembling bread
crumbs. Add the 3/4 egg and quickly kneed the ingredients into a
smooth dough. Leave to rest in the fridge for an hour.
Peel the apples and cut each apple into 4 equal parts and cut each
part into 5 thick slices, sprinkle with lemon juice to prevent
oxidation. Add the cinnamon and 50 g of sugar to the apples and stir.
Add the raisins, leave them out if you do not like them. Cover and
set aside.
Preheat the oven to 175°C / 350°F. Line a round buttered springform
baking tin (20-22 cm) with 3/5 of the dough. Add the prepared apples.
Make sure to distribute the apple slices evenly and to fill the pie
so it is firmly packed with apple (the apples will slink from
baking). Shaking the tin a bit might help you to achieve this.
Now with the left over 2/5 of the dough make a grid/lattice on top of
the apples. Brush the grid lightly with the 1/4 beaten egg (add a bit
of water to the egg to make it easier to brush). Bake the pie for 60
to 70 minutes, depending on your oven. Leave to cool. You can eat it
warm, which is very nice, but I like it even better when cooled
completely.
