Dutch apple pie (appeltaart)

Ingredients

• 400 gWheat flour, white, all-purpose, unenriched
• 200 gSugars, brown
• 1 gSalt, table
• 250 gButter, without salt
• 75 gEgg, whole, raw, fresh
• 1,300 gApples, raw, without skin
• 60 gSugars, granulated
• 8 gSpices, cinnamon, ground
• 20 gLemon juice, raw
• 100 gRaisins, golden, seedless
• 5 gButter, without salt editorial addition
• 5 gWheat flour, white, all-purpose, unenriched editorial addition

Method

1. Mix 400 g flour, 200 g brown sugar and 1 g salt, add 250 g cold diced butter and 50 g beaten egg and quickly work into a smooth dough.
2. Wrap the dough and chill for 30 minutes.
3. Meanwhile peel and core the apples (1,300 g prepared), cut into pieces of about 1.5 cm and mix with 60 g sugar, 8 g cinnamon, 20 g lemon juice and 100 g raisins.
4. Grease a 24 cm springform tin with 5 g butter and dust with 5 g flour. Roll out two thirds of the dough and line the base and sides to a height of about 5 cm.
5. Fill with the apples, roll out the remaining dough, cut into strips and lay them on top as a lattice. Brush with the remaining 25 g beaten egg.
6. Bake for 65 minutes in an oven preheated to 175 °C until the lattice is deep golden and the juices bubble at the edge.
7. Leave to cool in the tin for 45 minutes, then release the ring and cut into 12 slices. Serve lukewarm or cold.