Ragger apple pie bakes

Name: ragger apple pie bakes
Cook time: 25 min
Total time: 90 min
Yield: 12
Cuisine: Dutch
Ingredients: lemon; 1 medium sized egg; 350 g wheat flour; 175 g white caster sugar; 2 tl baking powder; tl salt; 1 tl vanilla extract; 250 g unsalted butter extra to grease; 150 g spiced Bisquit; 6 Belle de Boskoopte apple or jonagolds; 2 tl cinnamon; 3 el custard powder; 3 el Brown sugar or white; 60 g raisins; 100 g apricot jam

Recipe from Rutger Bakt for apple pie, from his book the Bakbijbel.

Ingredients

Kitchen Stuff

1 cling film
1 baking paper
1 spring form (∅ 24 cm)

Directions

Grate the yellow skin of the lemon and beat the egg.
Put the grater with half of the egg together with the flour, white caster sugar, baking powder, salt, vanilla extract and butter in a bowl.
Knead a cohesive dough. Do not knead too long: as soon as you can form a ball from the dough, it is good.
Wrap the dough in cling film and let it rest for at least 1 hour in the refrigerator.
Preheat the oven to 180 ° C.
Grease the spring form with some butter and cover the bottom with a piece of baking paper.
Knead the dough for a short time and roll out ¾ of the dough to a thickness of 4 mm. Line the bottom and side of the springform.
Crumble the gingerbread (insulation layer). Divide the insulating layer of your choice over the bottom.
Cut the apples into segments. Put the apple wedges in a bowl and mix them with the cinnamon, the custard powder and the brown caster sugar.
If everything is well mixed, add the raisins and put the apple filling into the cake pan. Press the apple filling firmly, this is very important.
Roll out the remaining dough to a thickness of 4 mm and cut strips of about 2 cm. Divide this over the cake.
Brush the dough with the rest of the egg and fry the apple pie golden brown in 65-80 min. Cover the cake with aluminum foil if it becomes too dark.
Allow the cake to cool completely before removing the spring form. Put the apricot jam in a saucepan and heat it while stirring.
Brush the cooled apple pie for a nice sheen with the warm apricot jam. Serve the apple pie with whipped cream.