Dutch Apple Pie

10 steps · 57 min total

1. 01

   Make the Dough

   Combine the flour, 150 g of the sugar, a pinch of salt, and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add it to the bowl.

   Pulse until a firm dough forms, being careful not to over-process, which can warm the dough too much. You want it to just come together; check if it sticks when pinched between your fingers.

2. 02

   Chill the Dough

   Turn the dough out onto a piece of plastic wrap. Use your hands to form it into a round ball, then wrap it tightly and place it in the fridge for half an hour to cool.
3. 03

   Prepare the Pan

   Take a round baking tin, about 22 cm diameter, and line the bottom with baking paper. Brush the sides of the tin with butter.
4. 04

   Preheat Oven

   Preheat your oven to 170 °C (340 °F).
5. 05

   Prepare Apple Filling

   Cut the apples into cubes and combine them in a bowl with the raisins, the remaining sugar, and the cinnamon.
6. 06

   Line the Tin

   On a lightly floured surface, roll out the cooled dough into a thin sheet. Carefully transfer it to the prepared baking tin, pressing it firmly into the bottom and up the sides. If you prefer, you can also just press the dough into the tin with your fingers, which is quicker though it might not be as smooth.
7. 07

   Reserve Dough

   Remember to set aside about one-quarter of the dough; this will be used for the lattice top.
8. 08

   Add Rusk Crumbs

   Once the dough lines the tin, crumble the rusks (or use breadcrumbs) evenly over the bottom. Give the tin a gentle shake to distribute them.
9. 09

   Fill and Lattice

   Spoon the apple mixture into the dough-lined tin, spreading it out evenly. Roll out the reserved dough and cut it into strips.

   Arrange these strips in a diamond pattern over the top of the pie. Brush the dough strips and the edges of the crust with the remaining egg yolk, then transfer the pie to the preheated oven.

10. 10

    Bake and Cool

    Bake the apple pie for about 1 hour, or until the crust is golden brown and the filling is bubbly and cooked through. Let it cool completely in the tin, making sure the sides are loose before attempting to remove it.