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5 from 1 vote

Apple Pie

Author: Renée Kemps


Pie Dough

  • 240 gr all purpose flour
  • 150 gr soft unsalted butter
  • 80 gr light brown sugar
  • 1/8 tsp salt
  • 1 egg yolk
  • seeds 1 vanilla pod


  • 1 kg apples/ 5-6 big apples - combination of sweet & sour
  • 2 tbs cinnamon
  • 1/4 cup raisins soaked overnight
  • 2 tbs lemon juice
  • 1 tsp cornstarch
  • optional 2 tbs sugar (if you prefer your pie to be sweeter)
  • 1 egg beaten for egg wash
  • raw sugar to sprinkle on top


  • Preheat oven to 180 C / 350 F.
  • Cream together butter and sugar. Add yolk and vanilla seeds, and mix. Add flour, salt, mix until just combined. Divide in thirds, 2/3 together and 1/3 together, wrap in plastic wrap and place in fridge to cool.
  • (Peel apples = optional) Cut, core and slice apples in thin slices. Mix with lemon juice, cinnamon, raisins, and cornstarch (and sugar). Set aside.
  • Butter a pie pan and press down 2/3rd of the dough, filling the whole pie pan, up to the sides.
  • Pour in the apple mixture, tap the pan and press the apples a little bit down to fill all the little gaps.
  • Using a little flour, roll out the 1/3rd into a circle, 1/2 cm thick.
  • Either place the whole circle on top, making a little cross indentation in the middle, or cut thick 'ribbons' and create a lattice top.
  • Brush with egg wash and sprinkle with a little raw sugar.
  • Bake for 50-60 minutes, until golden brown and the apples tender.