Grandma's apple pie with raisins and a lattice crust on top.
105 min
Total time
10
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
10 servings
+
1 kg
Apples
1 piece
Dough
150 g
Sugar
2 tsp
Cinnamon
50 g
Raisins
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Steps
1
Make dough
Knead butter, sugar, and self-raising flour into dough – 10:00
🔪 10 min
Top Left
Start Step
Use fridge-cold butter and cut it into the flour quickly. Pea-sized chunks of butter in the dough make the final crust incredibly flaky.
2
Peel apples
Peel and dice: mix with cinnamon, raisins, and sugar – 15:00
🔪 15 min
Top Right
Start Step
Always use Goudrenet or Jonagold apples. They are firm enough to hold their shape during a long bake but tart enough to balance the sweet crust.
3
Line baking tin
Press dough into tin, reserve 1/3 for strips – 8:00
🔪 8 min
Center
Start Step
Sprinkle a tablespoon of breadcrumbs or almond flour over the base crust before adding the apples. It absorbs the fruit juices and prevents a soggy bottom!
4
Make lattice
Fill with apples, place dough strips in a lattice pattern – 10:00
🔪 10 min
Bottom Left
Start Step
Brush the lattice top with a beaten egg before baking. It gives the pie that iconic, professional, glossy golden-brown finish.
5
Bake
Bake until done at 170°C – 60:00
🔥 1h
Bottom Right
Start Step
Do not cut the pie while hot! The juices need at least 2 hours to set as it cools, otherwise it will collapse into a delicious mess.
Chef Tips
Use fridge-cold butter and cut it into the flour quickly. Pea-sized chunks of butter in the dough make the final crust incredibly flaky.
Always use Goudrenet or Jonagold apples. They are firm enough to hold their shape during a long bake but tart enough to balance the sweet crust.
Sprinkle a tablespoon of breadcrumbs or almond flour over the base crust before adding the apples. It absorbs the fruit juices and prevents a soggy bottom!
Brush the lattice top with a beaten egg before baking. It gives the pie that iconic, professional, glossy golden-brown finish.
Do not cut the pie while hot! The juices need at least 2 hours to set as it cools, otherwise it will collapse into a delicious mess.