Classic Dutch Apple Pie, no preservatives, no nonsense!
Ingredients
Pastry Dough
2 cups all-purpose flour
3/4 cup butter, softened
2 eggs, beaten, divided
1/3 cup cane sugar
2 teaspoons ground cinnamon
Filling
3 pounds tart apples – peeled, cored, and sliced (I use Granny Smith)
1/2 cup sultana raisins
1/4 cup cane sugar
1 tablespoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform.
Combine flour, butter, 1 1/2 egg, 1/3 cup sugar, and 2 teaspoons of cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into an 11-inch circle; press over the bottom and sides of the prepared springform.
Mix apples, sultanas, 1/4 cup cane sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.
Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Create a pattern of your liking on top of the pie for a nice look. I usually make 3 vertical lines and 2 horizontal.
Brush remaining beaten egg over the dough.
Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.