Appeltaart - Dutch apple pie

Other

In a large bowl, whisk together the flour, brown sugar, salt, and baking powder.

Cut in the butter with a pastry blender (or with the tips of your fingers), until the mixture resembles crumbs and the butter is cut into pea-sized pieces.

Add the egg and gently knead the dough until it comes together into a ball.

Wrap the dough in plastic and let it rest in the refrigerator for at least an hour before rolling it out. I prefer to make the dough the day before and have it rest overnight.

Place the raisins in a heatproof bowl and cover them with boiling water. Let the raisins soak for 10-15 minutes, then drain.

Peel and core the apples, then slice them thinly. In a large bowl, toss the apples in the lemon juice, coating them so they don’t oxidize.

Add the sugar and cinnamon to the apples and stir to distribute evenly. Then stir in the raisins.

Preheat the oven to 175°C (350°F).

Grease an 8-inch (20cm) springform cake pan with butter and dust with flour.

Split the dough into two pieces, one slightly larger than the other. Start with the larger ball of dough and keep the smaller one cold in the refrigerator. Roll out the larger piece of dough and line the bottom of the cake pan as well as up the sides.

Sprinkle the breadcrumbs into the bottom of the pie shell, then pour in the apple filling. Press the filling in snugly. It will seem like there are too many apples, but the filling will reduce as it bakes.

Roll out the remaining piece of dough to just larger than the cake pan. Using a pastry wheel, pizza cutter, or long sharp knife, slice several thin strips of dough, about 2cm (3/4-inch) wide. To weave the lattice, I like to start with the longest strip vertically in the middle. Then lay the next strip at a 90° angle, crossing through the middle. Add two more vertical strips on top of the horizontal strip on either side of the middle. I like to weave the lattice alternating between vertical and horizontal strips as I go until I run out of strips.

Using your fingertips, seal the edge of the pie and trim off any excess dough.

Brush the lattice with a beaten egg and sprinkle it generously with granulated sugar.

Bake the appeltaart for 60-70 minutes until the crust turns rich, golden brown and the apples are tender. Let the pie cool to room temperature before serving. To unmold the pie, carefully run a knife or offset spatula along the edge to ensure the crust isn’t sticking, then release the pan.