Apple Pie

Roll out the dough and line buttered small pie pans (approx. 10-12 cm ø) with dough so that the edge of the dough protrudes approx. 1 cm. Prick a few times with a fork and refrigerate.

For the lids, cut appropriate circles of dough using a bowl (about 1 cm larger than the mold) and refrigerate.

Remove the skin from the apples, cut them in half, core them and cut them into thin slices. Put the raisins, sugar, salt, nutmeg, cinnamon, lemon zest and juice of one lemon in a large bowl and mix well with the apple slices.

Arrange the apple slices in a circle on top of the dough layers. Layer more layers of apple slices in the same way until the molds are filled. Moisten the edges of the dough with water, cover with the lids. Press the edges firmly together. Prick the pastry lids a few times to allow steam to escape.

Bake in oven heated to 200 degrees for about 45 minutes until golden brown.

Dust apple pie with powdered sugar and serve while still lukewarm.

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