Apple-berry pie

Name: apple-berry pie
Cook time: 30 min
Total time: 150 min
Yield: 10
Cuisine: Dutch
Ingredients: 1 medium sized egg; 400 g self raising flour extra to pollinate; 250 g white caster sugar; 250 g unsalted butter or margarine; 6 jonagold apples other mildly sweet apples also possible; 1 lemon cleaned up; 150 g fresh blueberries; 140 g fresh raspberries; 2 el wheat flour; 30 g oatmeal flakes; 50 g cane sugar

Pie of berries and apple.

Ingredients

Kitchen Stuff

1 cling film
1 spring form (∅ 24 cm)

Directions

Split the egg. Put the flour, egg white and sugar and a pinch of salt in a bowl. Cut the butter through 2 knives until a crumbly dough is created.
Knead quickly with a cool hand into a dough ball. Press flat, wrap in cling film and place in the refrigerator for 1 hour. Preheat the oven to 175 ° C.
Peal the apples. Cut the apples into quarters, remove the core, cut the flesh into pieces, put in a bowl. Grate the yellow skin of a 1/2 lemon and squeeze out the fruit. Mix in the grater, 2 tbsp juice, the rest of the sugar and the blueberries.
Spread the work surface, the rolling pin and the dough ball with flour and roll 2/3 of the dough with the rolling pin to a slice of 1 cm thick. Grease the spring form.
With the spring form, place a circle and lay on the bottom of the form. Line the edges with the rest of the rolled out dough.
Spoon the apples and berries into the mold. Divide the raspberries over it. Crumble the remaining dough with the flour, oatmeal flakes, cane sugar and egg yolk.
Spread over the pie filling and bake for 1 hour in the middle of the oven until brown and done. Allow to cool in the mold.