Traditional Dutch Apple Pie

Combine the flour, sugar, and salt. Cut the cold butter into cubes and rub it into the dry mixture until crumbly. Add 1 egg and ice water, and quickly bring the dough together without overworking it. Set aside about two-thirds of the dough for the base, wrap the rest, and chill both portions for 30 minutes.

Preheat the oven to 180°C (350°F). Line the bottom of a 24 cm springform pan with parchment paper. Peel the apples, remove the cores, and slice them thinly. Toss them with the lemon juice, raisins, and ground cinnamon.

Roll out the larger portion of dough to a thickness of 4–5 mm, line the bottom of the pan with it, and form sides about 4–5 cm high. If the dough tears, press the edges back together with your fingers.

Sprinkle the bottom evenly with breadcrumbs to absorb excess apple juice. Add the apple filling, pressing down gently with a spoon.

Roll out the remaining dough into a sheet 4–5 mm thick and cut it into strips. Arrange them crosswise over the filling to form a lattice. Beat the second egg and brush it over the strips and the edge of the crust.

Bake the pie in the center of the oven for 60–75 minutes, until the lattice and edges are golden brown and the apples underneath have softened. If the top browns too quickly, cover it with parchment paper.

Remove the pie from the oven and let it rest in the pan for at least 60 minutes so the filling can set. Release the springform ring, slice into portions, and serve warm or fully cooled.