Traditional apple pie

Name: traditional apple pie
Total time: 90 min
Yield: 12
Ingredients: 300 gram flour; 100 gram fine cristalsugar; 200 gram cold butter; 1 egg; 1 kilo firm apples; 100 gram raisins; 2 teaspoon cinnamon; 2 tablespoon custard powder; 4 tablespoon apricot jam

Ingredients

Directions

Cut the butter into small pieces.
Beat the egg.
Mix in a bowl of flour with sugar and some salt and scoop the pieces of butter through.
Rub the butter with the fingertips through the flour until it becomes a crumbly mixture.
Add the egg and knead everything with a cool hand into a cohesive dough.
Press three quarters of the dough over the bottom of the springform and make a 4-5 cm upright edge.
Turn the mold into use in the refrigerator.
Preheat the oven to 175 ° C.
Peel the apples and remove the cores.
Cut the apples into pieces and mix them in a bowl with raisins, cinnamon and custard powder.
Divide the apple mixture into the cake base.
Sprinkle the work surface with a little flour and roll the rest of the dough into a piece of 0.5 cm thick.
Cut the piece into strips of 1.5 cm wide.
Braid the bars on the apple filling in a diamond shape up and down.
Press the ends onto the cake edge.
Brush the pieces with a remnant of the egg.
Slide the mold into a ridge in the middle of the oven and fry the cake in 50-60 minutes until golden brown and done.
Brush the cake directly from the oven with apricot jam.
Let the cake cool down, remove the edge of the mold after 10 minutes.