Dutch apple pie
Serves 8-10 | prep 45 mins | total time
For the pastry
- 300g self-raising flour, plus extra for rolling
- 200g chilled unsalted butter, cut into chunks
- 150g caster sugar
- finely grated zest of 1 lemon
- 1 medium egg, beaten
For the filling
- 1 tbsp lemon juice
- 40g caster sugar
- 150g raisins
- 1 medium egg, separated
- seeds from 3 cardamom pods, crushed using a pestle and mortar (optional)
- 1 tbsp ground cinnamon
- 6 Granny Smith apples (about 1kg), peeled, 1 grated and the rest cut into small chunks (about 1cm)
- 50g fresh white breadcrumbs
- Line the base of a 24cm springform tin with baking paper. First make the pastry by putting the flour, butter, sugar, lemon zest and a good pinch of fine salt into a large mixing bowl. Rub the butter with your fingers until you get a crumbly mixture. Add the beaten egg and bring together into a ball (alternatively you can do this is in a food processor) Wrap in clingfilm and chill for an hour.
- Now make the filling by mixing the lemon juice, sugar, raisins, egg yolk, cardamom and cinnamon into a mixing bowl and give them a good stir. Then add the grated and chopped apples to the rest of the mixture, stirring as you go. Set aside.
- Preheat the oven to 160°C, fan 140°C, gas 3. Take the pastry out of the fridge, divide it equally into 6 pieces. Place 3 of the pieces inside the tin and press the dough evenly into the base of the tin to cover it. Take another piece of pastry and, on a lightly floured surface, roll it into a sausage, then press this into the tin to form one side of the pie. Repeat with another piece of pastry and gently press together where the sides meet the base to seal. Reserve the final piece of pastry for the lattice.
- Spread the fresh breadcrumbs evenly over the bottom of the pastry, then spoon in the apple filling.
- Divide the reserved pastry into 8 small pieces. Roll each of these into a thin sausage. Make a lattice over the apple filling and brush with the reserved egg white, lightly beaten.
- Bake in the middle of the oven for 1 hour until the pastry is golden brown and crisp. Let the pie cool for 10 minutes, then gently push a knife around the edge of the cake tin and carefully release the tin, leaving the base in place. The pie might be too delicate to remove the base if serving warm.
- Serve warm or cold, with whipped cream or vanilla ice cream.