Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Butter : 175g
- - Egg Yolks : 2
- - Flour : 300g
- - Sugar : 200g
- - Salt : Pinch
- - Cinnamon : 1
- - Raisins : 100g
- - Apples : 6
- - Cold Water : 1 tablespoon
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.
