Dutch Apple Pie according to my tradition. Delicious, made in the US: crust, lattice top of flour, sugar and butter, filled with apples, raisins, and more.
Prep Time1 hourhr
Cook Time2 hourshrs
Total Time3 hourshrs
Servings: 9inch pie
Author: Marinka
Ingredients
1/3cupraisins
2cupsall-purpose flour
3teaspoonsbaking powder
1cuplight brown sugar
1 1/2teaspoonssalt
8ouncesunsalted butter
4Granny Smith apple
4tablespoonslemon juice
3tablespoonsgranulated sugar
2tablespoonscinnamon
1tablespooncorn starch
4graham crackers
1egg
1tablespoonapricot preserve
Instructions
Add raisins to a cup of water and allow them to soak up the water.
Whisk the egg.
Combine, flour, baking powder, light brown sugar, salt and butter in a bowl. Use 2 knives and cut the butter into small pieces, like peas.
Add half of the whisked egg and knead the mixture into a dough. Make sure everything is well mixed, form a ball and place it in the bowl in the refrigerator to cool.
Grease a 9-inch form with butter and heat the oven to 350 degrees F.
Peel, core and slice the apples thinly and place the slices in a bowl.
Add lemon juice, sugar, cinnamon, corn starch and raisins (not the water in which they soaked).
Crumble the graham crackers into fine crumbs with a food processor or simply with a roller pin.
Take the dough from the fridge. Lightly flower the surface and the rolling pin and roll the dough out until it is approx. 1/4 inch thick. Press the bottom of the pie form into the dough, to measure the circumference.
Circle the impression 2 inches wider and place the 11-inch dough circie in the bottom of the pie form and just a little up on the sides. Cut pieces out of the remaining dough, and cover the rest of the sides of the pie form. There should still be about 1/3 of the dough left for the lattice; place this back in the fridge.
Use a fork and prick holes in the bottom of the pie, then cover the bottom with the graham cracker crumbs.
Add apple mixture into the pie, make sure that you add small quantities at a time to get a nicely filled pie, without 'holes' between the apple slices.
Take remaining dough out of the fridge. Dust the surface with flour an roll out to 1/4 inch thick, using the rolling pin. Cut think strips from the dough and build your lattice, one strip at a time. Last but not least leave enough dough to put a strip on the outer perimeter of the pie, covering all the endings of the lattice to make a pretty top.
Brush to top of the lattice with the remaining egg and place the pie in the oven for 2 hours. If pie becomes to dark cover top with aluminum foil.
Warm apricot preserve, so it becomes thinner.
Take pie out of the oven and brush with apricot preserve. Allow to cool entirely.