Dutch Apple Pie with Raisins
- For the pastry
- 250 grams Pastry flour
- 1 generous pinch salt
- 3 tablespoons vegetable oil
- 2 egg yolks
- vegetable oil (For brushing)
- Pastry flour (for work surface)
For the pastry: place flour into a bowl and mix with salt. Make a well in the center and add oil, egg yolk and 100 ml (approximately 2/5 cup) of warm water into the well. Process with a dough attachment of a hand mixer into a smooth, pliable dough. Shape into a ball and place on a plate. Brush with oil and wrap into a plastic wrap. Let rest for about 1 hour at room temperature.
Butter pie pan.
For the topping: mix flour with cinnamon, cornstarch and sugar in a bowl. Peel apples, quarter and core, cut into slices. Drizzle with lemon juice and add raisins.
Divide pastry into two parts. Roll out each part into two circles. Line pie pan with one circle and make an edge all around.
Mix flour with apple mixture.
Arrange apple mixture on the lined with pastry pie pan and smooth. Cover with the second pastry circle and press the edges together.
Prick with a fork several times and make a pattern with a fork, if desired. Brush with cream and bake in preheated oven at 180°C (approximately 350°F) for about 40-45 minutes or until golden brown.
Slice into serving portions, garnish each slice with a dollop of cream and serve warm.