Traditional Dutch apple pie

Allow the butter and margarine to reach room temperature.

Preheat the oven to 180 ° C.

Line the bottom of the spring form with parchment paper and grease the edges with butter.

Peel the apples, remove the core, cut into quarters and then into slices.

In a mixing bowl, whisk the butter, margarine, sugar, vanilla sugar and the salt with a mixer into an airy mixture.

Add egg and beat until smooth.

Add the flour and beat until it forms a cohesive dough. Replace the whisks, if necessary, for dough hooks.

Line the spring mold with half of the dough and keep the rest behind.

Put half of the apples in the spring form and sprinkle with half of the cinnamon. Repeat with the other half of the apples and cinnamon.

Roll out the trapped dough into a piece of ½ cm thick.

Cut 8 strips of 1½ cm wide and 1 long strip along the edge of the springform.

Place the strips of dough with a checkered pattern over the apple filling. Place the long strip around the edge of the spring form.

Beat the egg and brush the strips and edge with the brush. Fry the cake for 1½ hours in the middle of the oven until golden brown and done.

Bon appétit! .