Dutch Apple Pie

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12 pieces - The picture I posted shows the half-recipe I made. The recipe makes 12 generous slices.

390 kcal per piece

Ingredients

• ½ lemon
• 125 g butter
• 125g sugar
• 2 tbsp water
• 250g self-raising flour (about 250 g flour, 2 tspn baking powder, and a pinch salt)
• 1½ kg tart apples (e.g. Jonagold and Elstar)
• 75g raisins
• 10g currants
• 1 tsp. of cinnamon
• 1 tbsp custard (Custard isn’t a standard ingredient in American kitchens; I used 1 tbsp heavy cream)
• 10 tbsp apricot jam
• 150 g almond paste (if you can’t buy it, make it)
• 1 tbsp butter
• 1 egg (the white isn’t use in this recipe – but you need it if make the almond paste). 

1. Scrub the lemon, grate the yellow peel and squeeze the lemon. Mix together the sugar, 1 tsp lemon zest, butter,  and a pinch of salt until is thoroughly mixed. Add 1 tbsp of water, mix it all the way through until the water is completely absorbed and then mix until the flour with a rubbing motion with the butter-sugar mixture. You may need to add 1-2 tbsp more water. Let the dough rest at least one hour in a cool place.
2. Peel and core the apples. Cut them into slices. Toss 600 grams of the apple with the raisins, currants, cinnamon, custard and 4 tbsp apricot jam until combined. Preheat the oven to 200 ºC (about 400 ºF) Knead the dough a bit, then roll it into a thin round piece slightly larger than the pie dish. Grease a spring form pan. Press the dough into pan.  A bit will go up the side
3. Divide the egg. Knead the almond paste with 1 tbsp butter and the egg yolk. Spread the mixture on to the dough. (If it is too firm to spread, roll it out and lay on the dough.)  Spoon the apple mixture on top and top with the rest of the apple slices. Press the apples down firmly.
4. Bake 50 min at 200 ºC.  Then raise the temperature about 20 ° and bake for about 10 min until the top is brown. Remove the cake from the oven and let it cool. Heat 6 tablespoons jam with 1 tbsp lemon juice in a saucepan. You may need to add a bit of water to thin it sufficiently. Brush over the top of the cake.