I eat cake because it’s somebody’s birthday somewhere. The fall is about to start and so we have a lot ripe apples in our apple trees again. The perfect time to bake a classic dutch apple pie.

Ingredients:

For the cake dough:
300g flower             200g cold butter   
100g sugar               1 egg
0.5 ts. salt                 2 Tbsp. ice cold water

For the filling:
60g breadcrumbs       60g raisins
about 4-8 apples         4 ts. cinnamon
100g sugar                   2 Tbsp. Cornstarch

Extras:
Butter to grease
Spring form with cross-sectional area of 22cm
Flower to pollinate
1 egg

Preparations:

Dough

Mix the flour with the sugar and salt. Cut the butter into cubes and knead together with the egg, water and flour into a smooth dough. Let the dough rest for about 30 minutes in a bowl in the refrigerator. Grease the spring form and cover with 2/3 of the dough. Keep the rest of the dough aside. Sprinkle the bottom with breadcrumbs.

Note: The dough is quite sticky and the coating of the springform is not that easy.

Filling

Preheat the oven to 180 ºC. Peel the apples, cut into wedges and remove the core. Cut the apples into thin slices and mix together with the sugar, raisins, cinnamon powder and cornstarch.

Place the apple in layers over the bottom and press firmly.

Roll out the rest of the dough to a thickness of about 2 millimeters. (Do not forget the flower to pollinate) Cut long strips about 1.5 cm wide, place them crosswise over the cake in a grid shape. Press the edges well and brush the top with the egg.

Fry the cake until golden brown and cooked for about 1 hour. Allow the cake to cool afterwards.

Enjoy 😛