How to make
First, soak the raisins in water for at least 15 minutes.
The first step in the recipe for our classic apple pie is to make the butter pastry dough for the pie.
Make a well in the flour and add the egg, sugar, salt and butter, which you need to cut into small cubes in advance, as well as water. Knead a smooth gradually with your fingers.
Wrap the pie dough in cling film and leave it in the fridge for 30 minutes.
The cleaned apples can be peeled or used with the peel - the choice is yours. Cut them into thin slices or cubes. In a large bowl, mix the sugar, cinnamon, starch and strained raisins along the apples.
Take the butter pastry dough out of the fridge and first separate up to 1/3 of it (or less) to make the grid on top.
Lightly sprinkle the worktop with flour and roll out the remaining dough into a thickness of 2 mm.
Grease a cake tin with a detachable ring (8.7″ /22 cm/) with butter, you can also use oil spray. Use a rolling pin and transfer the base into the tray, by carefully shaping it along the bottom and walls. If there is excess dough, remove it with a knife.
Sprinkle the breadcrumbs on the bottom, pour the apple filling and press it down well.
Make a standard grid for apple pie on top by rolling out the dough onto a floured surface and cutting it into strips, each about 0.6″ (1.5 cm) thick. The easiest way to do this is with a pizza knife.
Spread the finished apple pie with beaten egg yolk with a little milk or cream.
Put the classic apple pie in a preheated oven at 360°F (180 degrees). Bake it for about 1 hour, leave it to cool, sprinkle it with a little powdered sugar if you like and serve it.
