Appeltaart (Dutch apple pie)

Preparation

1. 1

   Mix the flour, sugar, a pinch of salt and the cold diced butter, rub together until coarse, then add the egg to form a ball. Wrap and chill for 30 minutes.

2. 2

   Peel and cut the apples into large wedges, mix with the sugar, cinnamon, lemon juice and raisins.

3. 3

   Roll out two-thirds of the dough and line a buttered tart pan, pressing well up the sides.

4. 4

   Fill with the apple mixture, packing it down to avoid gaps after baking.

5. 5

   Roll out the remaining dough, cut into strips and lay a lattice on top.

6. 6

   Brush with egg yolk and bake at 180°C for 50 minutes, until the top is golden and the apple juices are just starting to bubble through.

7. 7

   Let cool for at least 1 hour before unmolding, so the filling sets.

8. 8

   Serve warm with a spoonful of whipped cream.