Dutch Apple Pie


Servings: 10-12 - Prep time: 20 minutes - Baking time: 60 minutes - 
Total time: 1 h 20 minutes

  • 200 gr butter, softened
  • 1 egg, beaten
  • 200 gr caster sugar
  • 1 tsp vanilla extract
  • pinch salt
  • 300 gr self-rising flour
For the filling
  • 1,5 kg (5 apples) peeled, cored and sliced 
  • 1 tbsp lemon juice
  • 3 tsp cinnamon 
  • 75 gr white sugar
  • pinch nutmeg
  • 1/2 tsp ground ginger
  • 70 gr raisins
  • 1 tbsp semolina or breadcrumbs (to absorb the juices)

1. Preheat the ovent to 170C(338F). Grease a 24cm baking pan. And dust lightly with four. Set aside.

2. In a large mixing bowl, combine the softened butter and caster sugar. Add half of the beaten egg, vanilla extract and salt. Stir until creamy. Add half of the flour and knead until incorporated. Add the remaining flour and , kneed it to form the dough - you should be able to form it into a ball (this may take quite long). Add more flour if dough is too sticky. Divide dough into 3 equal size balls.

3. Put the ball of dough in the fridge for about an hour, in the meantime, make the filling.

4. Peel the apples and cut them in cubes. Combine with cinnamon, sugar, lemon juice, nutmeg, ginger and raisins. Stir until well combined.

5. Line the pan (bottom and sides) with 2 balls of the dough - as long as the pan is covered, the layer need not be very thick. Cover the bottom with semolina or breadcrumbs. Add the filling.

6. On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick.
Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces.

7. Use the remaining egg to coat the dough strips.

8. Bake in preheated oven for about 50 to 60 minutes or until golden to deep brown.

9. Remove the springform only after the pie has cooled.
Serve warm (reheat in oven or microwave) or cold, with whipped cream.

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