This is my version of Dutch apple pie. Dutch apple pie is traditionally eaten cold, with optional (sweetened) whipped cream (to balance out the tangy apple). But feel free to stick a slice in the microwave for a minute and eat with custard or ice cream instead!
180g cold unsalted butter
120g icing sugar
400g plain flour
4 egg yolks
1.25kg grated Bramley or Granny Smith apples (about 5 large)
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
150g apricot jam
100g caster sugar
100g rum-soaked raisins and sultanas (optional)
1 beaten egg for egg wash
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Pastry: Cut the butter into 1cm cubes then add the icing sugar and flour. Mix together using a food processor or with a hand held mixer until you have lots of little crumbs. Add the egg yolks and bring it together with your hands and knead. Cover and rest in the fridge for at least 10 minutes (now you can do your filling).
Filling: Peel the apples and grate them, discarding the centre of the apple. This should come out to roughly 1.25kg. Add the lemon juice, cinnamon, jam, sugar and raisins, then stir together. You can taste the filling to see if its sweet enough, it depends a bit on the apples. The pie is meant to be slightly tangy, but if you prefer sweeter add up to 50g more sugar.
To Assemble: Take the dough from the fridge and put 1/3 to one side. Butter a 23cm pie tin with a removable bottom, then line the tin with the pastry. You might want to use a rolling pin to spread the dough out a bit, and make sure its nice and thick in the corners. (My tin was actually 26cm, preferably needs to be a bit thicker than the picture.)
Fill with the apple mixture.
Use a rolling pin to make a flat circle slightly larger then the tin about 4 to 5mm thick, now cut strips of about 1 to 2cm wide. You can use the rolling pin as a ruler.
Now "weave" the strips to cover the pie.
Wash the top of the pastry with the beaten egg, and stick it in the middle of the oven for 1 hour and 15 minutes. Let the pie cool down completely before you cut it.