Baking an apple pie is one of the best ways to make a house feel like a home. In fact, it’s a time-old trick used by real estate agents on show day and – even to this day – remains one of my ultimate Sunday rituals, which means I’ve got pudding sorted for Monday (when it tastes even better). This Apple Pie recipe was given to me by my great friend, Jeanette van Maanen, in Apricale.


for the pastry

300 g (535 ml) cake flour

100 g (120 ml) caster sugar

2,5 ml salt

200 g (220 ml) unsalted butter, cubed

1 egg

30 ml cold water

for the apple filling

100 g walnuts, shelled

8 Starking apples

100 g (110 ml) sugar

60 g raisins

20 ml ground cinnamon

1 egg yolk, beaten


for the pastry

Place the flour, caster sugar and salt in a large mixing bowl, and mix the ingredients together with a fork.

Rub the butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.

Add the egg and bring the pastry together using your hands. If the pastry is too dry, add some cold water and mix thoroughly until a dough forms. Wrap the pastry in a damp kitchen cloth and let it rest for 1 hour at room temperature.

for the apple filling

Preheat the oven to 180 °C. Spread the walnuts over a baking tray and toast in the oven for about 10 minutes. Then, take it out and let it cool for about 15 minutes. Chop the walnuts fine with a sharp knife.

Peel and core the apples. Have a bowl of cold water with salt ready to keep your peeled apples in. Dropping your peeled apples in a light brine solution will prevent them from browning. Slice the apples into very thin slices.

Dry the apples and place them in a large mixing bowl. Add the sugar, raisins and cinnamon and mix through.

to assemble the tart

Preheat the oven to 180 °C. Roll ⅔ of the pastry out (very thinly) onto a floured surface. Spray a 20 cm springform, loose-base cake tin with nonstick food spray. Line the tin with the pastry and cut off the excess pastry hanging over the edge of the tin.

Spoon in the filling and then roll out the rest of pastry onto a floured surface. Cut the pastry into long 1,5 cm strips and place them on top of the filling in a criss-cross pattern (or any pattern you prefer). Push the edges into the pastry base, and brush the pastry with the beaten egg yolk.

Bake your pie for 1 hour. Once you’ve taken it out of the oven, let it rest for about 15 minutes before carefully removing the pie from the tin. Serve warm with whipped cream or vanilla ice cream.

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