Dutch Apple Pie

1. Put the flour, 150g of the sugar, a pinch of salt and 1 egg yolk into a food processor. Cut the butter into small cubes, add them, and process to a firm dough, stopping before it warms up. Pinch a little between your fingers to check it holds together.
2. Turn the dough onto cling film, gather it into a ball, wrap, and chill for half an hour.
3. Line a 22cm round tin with baking paper and brush the sides with butter. Heat the oven to 170C (340F).
4. Dice the apples and toss with the raisins, the remaining sugar and the cinnamon.
5. Roll the chilled dough out thinly on a floured surface (or just press it straight into the tin), lining the base and sides well and holding back a quarter for the lattice.
6. Crumble some rusks or breadcrumbs over the base and shake to spread them evenly, then spoon in the apple mixture and level it out. Roll the reserved dough, cut into strips, and lay them across the top in a diamond pattern. Brush the strips and sides with the second egg yolk.
7. Bake for around 1 hour, until golden and cooked through. Cool in the tin, loosening the sides before you release it.

Tips from the ZestyPlate Kitchen

• Handle the dough as little as you can and keep it cool so the pastry bakes short and crisp.
• Chill the dough before rolling; it's much easier to work and holds its shape in the tin.
• Scatter rusk or breadcrumbs over the base to soak up the apple juices and stop the bottom going soggy.
• Pick a firm, tart apple so the filling keeps its shape and the pie isn't cloying.