Ingredients
Scale
For the dough
- 2 cups (250g) all-purpose flour
- pinch of salt
- 1 tbsp. sugar
- 1 egg
- 2/3 cup (150g) butter
For the filling
- 26 oz. (750g) sour apples (e.g. Elstar)
- 1/2 cup (75g) raisins
- juice of one fresh lemon
- 3/4 cup (75g) almond slivers
- 1/3 cup (40g) all-purpose flour
- 1/3 cup (70g) sugar
- 1/4 tsp. ground cinnamon
- 2 tbsp. breadcrumbs
- 1 egg
- 1 tbsp. sugar
For decoration
- confectioner’s sugar for dusting
Instructions
- For the dough add the flour, salt, sugar, egg and butter in small pieces to a large bowl and mix with the handheld mixer/food processor first and then with your hands until you get a smooth dough. Wrap in plastic wrap and place in the fridge for 30 minutes.
- Wash the raisins and drain. Peel the apples, quarter, core and cut into thin slices. Mix the flour with sugar and ground cinnamon. Sprinkle over the apples and mix with lemon juice, the almond slivers and raisins until well combined. Set aside.
- Preheat the oven to 390˚F (200°C). Grease a pie dish (9.5 inch). On a floured surface roll out half of the dough to a circle, slightly bigger than the pie dish. Transfer to the pie dish and press to the bottom and the sides. Cut off excess dough on the edges. Sprinkle the bottom with breadcrumbs and fill in the apples.
- Roll out the remaining dough. Cut out 0.8 inch stripes with a knife and form a lattice crust on top of the apples. Whisk the egg and brush the lattice crust. Sprinkle with sugar. Bake on the lower rack for 30-40 minutes. If the top is getting too dark, cover with some aluminum foil or baking parchment. When done, take out of the oven and let cool on a cooling rack. Dust with confectioner’s sugar before serving. Goes well with vanilla ice cream or vanilla sauce – hot or cold.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12