Dutch Apple Pie

Ingredients

• 10 1/2 ozflour, for pastry dough
• 6 1/4 ozbutter, cold; cut into cubes; for pastry dough
• 7 ozsugar, 150g for pastry dough, remainder for apple filling
• salt, a pinch; for pastry dough
• 2egg yolks, 1 for pastry dough, 1 for brushing pastry top
• 1 tbspcold water, if dough is too dry
• 6apples, peeled, cored and cut into cubes
• 3 1/2 ozraisins, for apple filling
• 1 tspcinnamon, for apple filling
• rusks, crumbled over base before adding filling to absorb juices; breadcrumbs can be substituted

Method

1. 1

   Make the pastry: combine the flour, 150g sugar, salt and 1 egg yolk in a food processor. Add the cold butter in cubes and process briefly into a firm dough, adding 1 tbsp cold water if needed. Do not over-process — the dough should stay cool.

2. 2

   Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.

3. 3

   Line a 22cm round baking tin with baking paper and brush the sides with a little butter.

4. 4

   Preheat the oven to 340°F.

5. 5

   Cube the apples and mix with the raisins, remaining sugar and cinnamon.

6. 6

   Roll the chilled dough out on a lightly floured surface into a thin sheet, then line the base and sides of the tin with about three-quarters of it — or simply press the dough into the tin with your fingers, which is easier though less smooth. Keep the last quarter back for the lattice. Crumble the rusks (or breadcrumbs) over the base and shake the tin so they spread evenly, then spoon in the apple mixture and level it out.

7. 7

   Roll out the remaining dough and cut into strips. Lay over the apple filling in a diamond lattice pattern. Brush the strips and sides with the second egg yolk.

8. 8

   Bake for about 1 hour until golden and cooked through. Cool in the tin before removing.