For a baking tin of 26cm/10”
- 200 g flour
- 100 g cold butter
- pinch of salt
- 1 dl cold water
- 1 table spoon of bread crumbs
- 500 g sweet apples
- 20 g raisins
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
Preheat the oven to 200ºC/400ºF
Add the salt to the flour and cut the butter into it. There are two possibilities to do this:
Use a food processor and pulse the mixture until you have a crumb like mixture. Add the cold water and continue to pulse until the dough forms a ball. Wrap in cling foil and put in the fridge for 15 minutes.
Alternatively, if you don’t have a food processor, use two knives and cut the butter into the flour until you have little tiny bits of butter. Knead with cold hands until you get a crumb like mixture. Add the cold water and continue to knead until the dough is smooth and can be formed into a ball. Wrap in cling foil and put in the fridge for 15 minutes.
In the mean time, peel the apples, remove the core and cut into thin slices. Put the apple slices in a bowl, and cover with cinnamon and lemon juice.
Butter the baking tin and dust with flour. Roll out the dough and line the baking tin with it. Using a fork, make a couple of holes in the dough. Sprinkle a thin layer of bread crumbs on the bottom and add the raisins. Lay the apple slices on top. The raisins and the bread crumbs will soak up the excess moist from the apples.
Put in the preheated oven for 45 minutes. After 10 minutes on 200ºC/400ºF, lower the temperature to 180ºC/350ºF.
This apple pie only contains the fructose of the fruits, and it is really nice. It doesn’t keep well until the next day so it’s best to eat it the day it was baked. On the picture you will see a small one which I made based on 60 g flour, 30 g butter and 1 apple in a 15cm/5” baking tin and needs only 30 minutes baking time, at the same temperatures. This is a great solution if you made a classic Dutch apple pie for your visitors (see recipe elsewhere on this blog), but one of your guests cannot eat (refined) sugar.