Dutch Apple Pie

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Add the flour, 150 gr of the sugar, pinch of salt and 1 egg yolk in the bowl of a food processor. Cut the butter into small cubes and add to the bowl. Turn this into a firm dough.
2. 2Don't over process, you do not want the dough to turn warm. Check if it sticks by pinching it between your fingers.
3. 3Turn out onto a piece of plastic wrap. Make a round ball of it by using your hands and roll it into the plastic. Place the into the fridge for half an hour to cool.
4. 4Take a round baking tin of 22 cm diameter and cover this with baking paper. Brush the sides with butter.
5. 5Heat the ovenSet the oven to 170°C / 350°F˚C (340˚F).
6. 6Cut the apple into cubes and mix this with the raisins, the left over sugar and the cinnamon.
7. 7Lay the cooled dough on a flat surface sprinkled with flour and roll out into a thin sheet. Place the this into the baking tin and cover the bottom and the sides well.
8. 8I usually just press it into the tin without rolling it out. I find that the easiest way but it is less smooth. Just do whatever works for you.
9. 9Make sure you keep 1/4 of the dough separate to form the strips on the top.
10. 10Once the bottom and sides are covered with the dough, take the rusks and crumble them over the bottom. You can use breadcrumbs for this as well. Shake it a bit so it is divided equally across the bottom.
11. 11Add the apple mixture and divide well over the tin. Rol out the rest of the dough and cut into strips. Put the that over the top of the pie in a diamond shaped pattern.
12. 12Brush the strokes and sides with the other egg yolk and place the in the preaheated oven.
13. 13BakeBake the apple pie for about 1 hour or until golden and cooked through. Leave to cool in the tin and make sure the sides are loose before opening the tin.