Classic apple pie

Method

• 1)

  Start by making the dough. Put all the ingredients for the dough in a bowl, knead until a firm dough forms. Wrap the dough in cling film and let it rest in the fridge for at least half an hour.

• 2)

  In the meanwhile, make the filling. Peel the apples, remove the cores and cut into slices or cubes. Mix in the raisins, cinnamon and sugar and set aside.

• 3)

  Preheat the oven to 175 degrees Celsius conventional heating (top-bottom heat).

• 4)

  Line a shallow 24 cm pie dish or round baking tin with baking paper. Alternatively butter the pie pan (use margarine for dairy-free version).

• 5)

  Remove the dough from the refrigerator. Dust your work surface with gluten-free flour, cut the pastry into three parts: for the bottom, side and a grid on top.

• 6)

  Roll one of the pieces out until it’s just under 1 cm thick and line the bottom of the springform pan with it. Do the same for the side of the pan. Firmly press the edges where the pieces of dough come together.

• 7)

  Pour the apple mixture into the pie dish and spread evenly. Press firmly, this will make cutting the pie more easy after cooling down. Use the remaining dough to make a grid on top of the pie.

• 8)

  Brush the top of the pie with a beaten egg. Optionally sprinkle with some extra sugar and cinnamon.

• 9)

  Bake the apple pie for 70 minutes at 175 °C (top and bottom heat), until golden brown.

• 10)

  Let the pie cool down in the form before cutting it. Serve with a generous dollop of custard or whipped cream.

• 11)

  Tip: Store outside the refrigerator covered with foil for 4-5 days. Keep in the freezer for up to 3 months.