Recepten / Recipes

  • Apple pie


    • 2 eggs
    • salt
    • 1 kilo Bramley apples
    • 3 teaspoons cinnamon
    • 30 grams custard powder
    • 5 dl milk
    • 1 bag vanilla powder
    • 1 tablespoon lemon juice
    • 2 teaspoons shredded lemon peel
    • 150 grams raisins
    • 75 grams walnuts
    • 2 tablespoons apricot jam
    • powdered sugar
    • 300 grams self-rising flour
    • 150 grams soft brown sugar
    • 175 grams butter

    Put the sugar, flour, cold butter, 1 egg and salt (according to taste) in a large bowl. Cut up the butter with a knife and mix it with cold hands to a coherent dough. Let it rest in the refrigerator for about a half an hour.

    Making the custard: bring the milk to a boil. Make a roux of the custard powder, the 6 tablespoons of milk and the vanilla sugar. Whisk it through the hot milk. Reheat until it’s a creamy smooth roux. Let it cool down (stirring regularly). Peel and slice the apples. Mix them with the raisins, the chopped walnuts, the lemon juice and the ground cinnamon powder. Preheat the oven at 175 degrees C (150 C convection oven). Grease the sides of the springform pan. Sprinkle the countertop with flour and roll out the dough. Dress the springform pan with the dough but save a little of the dough for later. Poke a few holes in the dough. Poor the custard in the piecrust and fill it with layers of apple slices, nuts/raisins, apple slices etc. Then cover the pie with a lattice work of crust. Bake the pie golden brown in the middle of the oven for one hour and fifteen minutes. Then immediately cover it with apricot jam and sprinkle it with powdered sugar before serving.