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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dough: | 2. Sieve the flour, brown sugar, vanilla and the salt into a bowl. | 3. Cut the butter or margarine into small cubes and add these to the flour mixture. | 4. Beat the egg and add 3/4 of it to the flour mixture (you will need the rest for the top). | 5. Using two knives, mix the butter/margarine and the flour mixture. | 6. Using one hand, kneed it to form the dough - you should be able to form it into a ball (this may take quite long). | 7. Put the ball of dough in the fridge for about an hour, in the meantime, make the filling. | 8. For the filling: | 9. Peel the apples and cut them in cubes (allow the sizes to vary--it'll taste better). | 10. In a (large) bowl, combine apple, raisins, (granulated) sugar, cinnamon, the lemon juice and half of the semolina. | 11. Mix well and allow the flavors to blend, stirring occasionally. | 12. Then: | 13. Butter a 9-inch round springform cake pan, or spray it with a non-stick spray. | 14. Line the pan (bottom and sides) with about 3/4 of the dough - as long as the pan is covered, the layer need not be very thick. | 15. Cover the bottom with the remaining semolina. | 16. Add the filling, but try to leave the juices out. | 17. On a lightly floured surface, roll out the remaining dough until it's less than 1/4 inch (1/2 cm) thick. | 18. Cut the dough into strips and layer them over the apple pie to form a raster, covering no more than one third of the surface--you should be able to see quite a bit of the apple pieces (see picture). | 19. If necessary, use (some of) the remaining dough to make the edges a bit higher. | 20. Use the remaining egg to coat the dough strips. | 21. Bake the pie at 175°C / 340°F, just below the middle of your oven, for about 75 minutes. | 22. If you have any dough left, roll it out, sprinkle with sugar and cinnamon (or left-over apple mixture) and bake it on baking paper for a few minutes. | 23. Remove the springform only *after* the pie has cooled. | 24. Serve warm (reheat in oven or microwave) or cold, with whipped or ice cream, or freeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self rising flour	2 1/8	cups		-	-	-	-
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
vanilla essence	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-
apple	2 1/4			146.25	38.8406	0.7312	0.4781
raisin	3/4	cup	washed	373.725	98.406	4.1951	0.5692
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
cinnamon	3	teaspoons		-	-	-	-
lemon juice	2 1/2	teaspoons		2.7958	0.8769	0.0445	0.0305
egg	1			71.5	0.36	6.28	4.755
semolina	3	tablespoons		112.725	22.8049	3.9704	0.3288

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.