Dutch Apple Pie

A cake recipe for all foodies:

Cook a shortcrust pastry from salt, water, flour and finely diced butter. Wrap in foil and leave to cool for half an hour.

In the meantime, peel the apples, cut them in half and remove the cores. Score the tops of the apples 3-4 times and sprinkle with the juice of one lemon. Soak the raisins in the rum.

Roll out half of the dough and line a buttered pie dish or a rectangular gratin dish with it. Place the apples with the cut side down. Sprinkle with raisins, almonds and sugar. Roll out the other half of the dough and place it on top. Press well on the sides to the edge of the dough.

Brush the surface with beaten egg yolk. Prick several times with a knitting needle. Or place a small oven made of aluminum foil in the center.

Bake the pie in a heated oven at 200 °C for 50-60 min.

* Mrs. Antje

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