I liked apple sweets wherever I travelled. My mum's Dutch apple pie, English apple crumble, Canadian apple maple pie, Austrian apple strudel… This recipe is the optimal blend of the best! Well - to my taste anyway. It's moist, full of warm cinnamon flavour, crunchy nuts and soft apple, fine crumble… This one is on the healthy side, as far as these things go. Wholewheat flour actually tastes better than white in this recipe. This pie serves 4 generous slices, that's just 40 grams of butter each.
If not serving kids, try rum raisins instead of normal raisins! For vegan, margarine works too.
Preheat oven at 175 Celsius. Butter and flour a small springform (mine is 18 cm diameter). If you want to make a bigger pie, double the ingredients and fill a large spring form.
First the filling: Core and cut the apples into cubes. I tend to leave the skin on, less work, healthier and just as tasty! Put the cubes in a big bowl.
Grate the lemon over the apples. Squeeze the juice over the apples. Add the cinnamon powder. Add the brown sugar. Add the raisins and nuts. Toss well.
Then the pastry: Put the pastry ingredients in a bowl. Using two knives, cut the butter into small cubes. The mixture will seem quite dry and powdery, nothing like dough. That's how it should be. Don't be too precise. The butter will magically mix with the flour in the oven! The reason for using knives is to keep the butter cold and your fingers clean. You can try a kitchen machine but it tends to turn into a mess and it's much more cleaning.
Transfer about 2/3 of the mixture into the springform. Lightly press mixture to the edges to create a crust for your pie. Lightly press the mixture on the bottom.
Put in the filling.
Cover with the remaining mixture. Put in the oven. It's ready after about 1 hour 15 minutes!