Dutch Apple Pie (Appeltaart)

Ingredients

For 12 portions

• 🌾 350g self raising flour
• 🍚 175g brown sugar
• 🧈 225g butter
• 🍳 50g egg
• 🧂 2g salt
• 🥄 5ml vanilla extract
• 🍏 1,200g apple
• 🍚 75g sugar
• 🌿 8g cinnamon
• 🍇 75g sultanas
• 🍋 15ml lemon juice
• 🍞 30g dried breadcrumbs

Method

1. Mix the flour, brown sugar and salt. Rub in the cold, diced butter, then add most of the beaten egg and the vanilla and bring together into a dough, without overworking it. Keep back about a tablespoon of egg for brushing. Wrap and chill for 30 minutes.
2. Heat the oven to 170°C (150°C fan). Grease a 24 cm springform tin.
3. Peel and core firm, tart apples such as Goudreinette or Bramley and cut into thin wedges. Mix with the sugar, cinnamon, sultanas and lemon juice. The weight given is for whole apples.
4. Take a third of the dough and set aside. Roll out the rest and press into the base and up the sides of the tin.
5. Sprinkle the breadcrumbs over the base, which soak up the juice, and pile in the apples, pressing them down well.
6. Roll out the rest of the dough, cut into strips and lay them over the top in a lattice. Brush with the reserved egg.
7. Bake for 60 to 70 minutes, until deep golden. Cover loosely with foil if it browns too quickly.
8. Leave in the tin for at least 1 hour before removing the sides. Serve at room temperature with whipped cream.