Dutch Apple Pie

A classic Dutch pie featuring tender shortcrust pastry, juicy apple filling with cinnamon and raisins, and decorated with an elegant lattice of pastry strips. Crispy on the outside and soft inside — a true embodiment of coziness in every bite.

Ingredients

• 175 g Butter
• 2 pcs Egg yolks
• 300 g Wheat flour
• 200 g Sugar
• pinch Salt
• 1 tsp Cinnamon
• 100 g Raisins
• 6 pcs Apples
• 1 tbsp Cold water

Instructions

1. In the bowl of a food processor, combine flour, 150 g of sugar, a pinch of salt, and one egg yolk. Cut the butter into cubes and add to the bowl. Mix until you achieve a firm, uniform dough. It is important not to overwork the dough — it should not become warm. Check the consistency: the dough should roll easily between your fingers and not be sticky.
2. Transfer the dough onto plastic wrap, gather it into a tight ball with your hands, wrap it in the plastic, and place it in the refrigerator for at least 30 minutes.
3. Preheat the oven to 170 °C. Take a round baking pan 22 cm in diameter, line it with parchment paper, and brush with butter.
4. Cut the apples into small cubes, mix with raisins, the remaining sugar (50 g), and cinnamon. Set aside.
5. Remove the chilled dough and roll it out on a flour-dusted surface into a thin sheet. Place the dough in the pan, pressing and distributing it along the bottom and sides. If you prefer, you can simply press the dough with your hands directly in the pan — this is more convenient, though the surface will be less smooth. Reserve approximately 1/4 of the dough for the top lattice.
6. Spread a layer of breadcrumbs on the bottom of the pan — this will prevent the crust from becoming soggy. Distribute them evenly.
7. Pour the apple mixture onto the prepared bottom, spreading it evenly. Roll out the remaining dough and cut it into strips approximately 1.5 cm wide. Arrange the strips in a diamond lattice pattern on top of the pie. Brush the strips and pan edges with the remaining egg yolk — this will give a beautiful golden color.
8. Bake in the preheated oven for approximately 1 hour until the pie turns golden brown and is completely baked. Check for doneness by piercing the center with a wooden skewer — the filling should be soft and the crust should be fully baked.
9. Remove the pie and let it cool in the pan. Before removing it, make sure the edges have separated well from the pan sides — run a thin knife around the perimeter.