Preheat the oven to 430 F.

Sift the flour and salt into a big bowl. Preferably in a stand up mixer.

Warm up the milk until it is lukewarm in a sauce pan. Take the sauce pan off the heat source. Add the yeast and stir until it's dissolved.

Add the sugar and the butter in cubes to the flour.

Knead the dough and add bit by bit the yeast/milk mixture to the dough. The dough should be soft. 

Cover the dough with plastic or a towel and let it rest for 1 hour.

You can put the ingredients (fluids first) in a bread making machine and turn on the dough cycle. It takes about 1 1/2 hours

Grease a pie pan with a removable bottom part

Knead the dough for a little more by hand and cut it in 2 parts. 1/3 for the top and 2/3 for the bottom.

Roll the dough out with some flour and cover the bottom of the pie pan. Cut off excess dough.

Cover the dough with plastic or a towel and let rest for another 30 minutes.

In the meantime peel and cut the apples in slices. Sprinkle brown sugar and cinnamon over the apple slices and toss carefully.

Make a few holes with a fork in the dough in the pie pan and spread the apple slices over the bottom.

Roll out the dough for the top and lay on top of the apples. Pinch the dough together on the side of the pie. Cut V’s in the dough with scissors and brush a little water with some sugar on the top. 

Bake the pie for about 30 minutes on 430 F. Let the pie cool down and serve with ice cream and/or whipped cream

ENJOY!!!

Use a food processor or your hands to crumble the cold butter with the flour, sugar and salt. Add 2/3 of a whisked egg to the mix. Use the other 1/3 for brushing the pie at the end, before it goes into the oven.

Knead the dough until it sticks together. Add a little water or milk until the dough holds together. It still can be a little crumbly. Cover with plastic and let it rest in the refrigerator for about 30 minutes.

Peel the apples and slice them in thin slices. Mix with the brown sugar, raisins and custard powder. Set aside.

Preheat the oven 350 F (or 180 C).

Grease a 9" pie dish with removable bottom. Roll out 2/3 of the dough to cover the bottom and sides of the pie dish. You might need to add some of the 1/3 part of the dough. Sprinkle the bread crumbs over the bottom. This will absorb the excess juice from the apples.

Spread the apple slices over the dough, without the juice. Use the rest of the dough to make a grid over the apples. Brush the rest of the whisked egg on top and bake for 1 hour. 

Let cool, serve with ice cream, a dollop of whipped cream or just some powdered sugar and SMAKELIJK ETEN!!!

Peel and cut the apples into 1/2 inch pieces or slices. Steam the apple pieces until soft. Take the apples off the stove. Mix in the raisins, the brown sugar and cinnamon. Set aside. Preheat the oven to 325F (160C). Butter a 9″ pie pan.

Mix the dry ingredients together in a bowl. Cut in the butter and work with your fingers until the mixture resembles coarse meal. Add the milk and water until it’s a crumbly dough.

Crumble half the dough into a greased pie pan. Don’t pat down. Spread the apple mixture on top of the layer of dough. Crumble the remaining dough over the apple mixture. You can sprinkle the juice from the apple mixture over the dough.

Bake 40-45 minutes. Turn the oven off and let sit for another 10 minutes. Let the crumble pie cool down and sprinkle with confectioner sugar if desired.