Dutch Apple Pie

1. Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add to the bowl. Turn this into a firm dough. Don't over process, you do not want the dough to turn warm. Check if it sticks by pinching it between your fingers.
2. Turn out onto a piece of plastic wrap. Make a round ball of it by using your hands and roll it into the plastic. Place into the fridge for half an hour to cool.
3. Take a round baking tin of 22 cm diameter and cover this with baking paper. Brush the sides with butter.
4. Preheat the oven to 170˚C (340˚F)
5. Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.
6. Place the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet. Place this into the baking tin and cover the bottom and the sides well. I usually just press it into the tin without rolling it out. I find that the easiest way but it is less smooth. Just do whatever works for you.
7. Make sure you keep 1/4 of the dough separate to form the strips on the top.
8. Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom. You can use breadcrumbs for this as well. Shake it a bit so it is divided equally across the bottom.
9. Add the apple mixture and divide well over the tin. Rol out the rest of the dough and cut into strips. Place that over the top of the pie in a diamond shaped pattern. Brush the strokes and sides with the other egg yolk and place in the preaheated oven.
10. Bake the apple pie for about 1 hour or until golden and cooked through. Leave to cool in the tin and make sure the sides are loose before opening the tin.
    1 hour

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.