Old-fashioned delicious apple pie

Name: old-fashioned delicious apple pie
Cook time: 60 min
Total time: 180 min
Yield: 12
Cuisine: Dutch
Ingredients: lemon; 125 g butter; 125 g white caster sugar; 1 mespoint salt; 2 el tap water; 250 g self raising flour; 1,5 kg jonagold apples or other freshly sour apple; 75 g white raisins; 10 g currants; 1 mespoint cinnamon; 1 el custard; 10 el apricot jam; 150 g almond paste; 1 el butter; 1 medium sized egg; 5 g powdered sugar

Old-fashioned tasty buttered apple cream with raisins, currants, custard, jam and almond paste.

Ingredients

Kitchen Stuff

1 cake mold (Ø 24 cm)

Directions

Clean the lemon, grate 1 tsp. Of the yellow skin and press 1 tbsp lemon juice.
Cut the butter into cubes and knead the butter with the sugar, lemon zest and salt until an even mass has formed.
Add the water and mix until the water is completely absorbed. Then mix the flour with the butter-sugar mixture with a rubbing.
Add the water to the dough if all ingredients are completely mixed. Allow the dough to rest in a cool place for at least 1 hour.
Peel and slice apples into slices. Spoon 600 gr of the apples with the raisins, currants, cinnamon, custard and the apricot jam.
Preheat the oven to 175 ºC.
Make the dough smooth by letting the temperature warm up and kneading it for a while.
Roll out the dough into a thin round piece that is slightly larger than the cake tin.
Grease the pie shape. Line the tart mold with the dough and press the dough well against the edges of the tart mold.
Split the egg (protein is not used). Knead the almond paste with the butter and the egg yolk smoothly.
Roll out the mixture on a floured surface to the size of the cake base. Place the food mixture on the cake base and press it well.
Spoon the apple mixture and distribute the rest of the apple slices. Press the whole well.
Bake the cake at 175 ºC for about 50 minutes. Increase the temperature to 200 ºC and bake for another 10 minutes, until the top is well browned.
Remove the cake from the oven and let it cool down.
Heat in a saucepan the jam with the lemon juice and brush the cake.
Place a plate or round piece of cardboard on the top of the cake so that the jam mixture is covered, and sprinkle the top of the cake with icing sugar.