Lattice Apple Pie

Appeltaart met vlechtwerk

1 tbsp currants
1 tbsp raisins
1 tsp rasped lemon rind
2 tbsp sugar
4 tart apples
cinnamon, salt
1 egg
1 pouch vanilla sugar
300 grams (.66 lb.) flour
225 grams (½ lb.) hard butter
150 grams (.33 lb) fine (berry) sugar

Use a greased 24cm (9½”) diameter spring form pan.  Put lemon rasp into 1 deciliter (.4 cup) of water together with two tablespoons of sugar and bring to a boil. Poach the currants and raisins in it until they are swelled. Drain in a sieve. 

Peel, core and slice the apples. Mix in the raisins and currants and add cinnamon.

In a bowl mix flour, fine sugar, vanilla sugar, pinch of salt and half of the egg together with the butter. Using two knives work the butter through the flour, until you can knead the dough by hand.

Dust part of the counter top and a rolling pin with flour. Roll about one third of the dough till it is ½ centimeter (.2”) thick. Put the remaining dough into the pan and press it equally, covering up to 2/3 of the standing sides. 

If necessary add some more fine sugar to the apple mix. Put the mix into the pan and level the top. Cut the rolled out dough into strips and put those lattice-wise over the apple mix. Fold the side dough over the ends of the strips.

Beat the rest of the egg and brush this over the lattice. Bake on the bottom rack of the preheated oven (175ºC/350ºF) for 40 to 50 minutes. Let the pie cool before taking off the side of the pan. Only remove the bottom when the pie is fully cooled off.