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Ok, apple pie time . The recipe is in grams, since that's what we use over her. I roughly converted some of them to american sizes, but I can be off a little..

Ingredients:

Crust
300 grams of self-raising flour (2.5 cups)
160 grams of brown sugar (1 cup)
200 grams of cold butter
1 packet of vanilla sugar
1 beaten egg
pinch of salt



Stuffing
1 kilogram of Golden reinette apples (a little over 2 lbs, see this blog for other apples you could use)
1 tablespoon of lemon juice
1-2 tablespoons of sugar, depending on tartness of the apples
2 teaspoons of cinnamon
60 grams of raisins



Making the crust
Put the flour, salt, brown sugar and vanilla sugar in a bowl.

Use 2 knives to cut the butter through the flour mixture.

Add 3/4 of the egg and use your fingers to knead it into a crumbly dough. Save the other 1/4 of the egg for later. Cover the dough and refrigerate while moving on to the stuffing.

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Preparing the stuffing
Peel the apples, quarter them and remove the core.

Slice thinly.

Cover the slices with the lemon juice to prevent them from turning brown. Add the raisins, sugar and cinnamon and toss, so that every piece of apple is covered

Finishing the pie
Take the dough out of the refridgerator. Dust the countertop with flour so that the dough won't stick and roll out the dough.

Pastry doesn't like me.

No matter what I do, it aways sticks. I've tried dusting the rolling pin, making the dough a bit wetter, making the down dryer, yelling at the dough, but all to no avail. Strangely enough, other people never seem to have this problem. So I decided it just hates me, and work around it.

Take 2/5 of the dough and roll it out to cover the bottom of the pie pan. Or do as I do (stupid dough !@#$%), and just use your hands to spread the dough across the bottom of the pan. (Oh, I use nonstick silicone pie pans, that don't need buttering. If you use a metal pie pan, you should lightly butter it before putting the dough in of course.) Cover the sides of the pan as well (all the way to the top), leaving about 1/5 of the dough for the top.

Add the stuffing. In this case I used apples (duh, it's apple pie), but I've also used cherries (from a jar, just drain them, don't add sugar) and apricot (from a can, also just drained of).

Roll out the remainder of the dough, and cut into strips. Put the strips over the pie in a crisscross pattern, and brush it with the egg you saved earlier. This is what it should look like:

But since I can never get that !@#$% dough to work with me (see above), I just crumble the remainder of the dough over the top.

Bake at 175 degrees Celsius 350 Fahrenheit) for 78 minutes.

I ran out of slots to upload pics, so I'll put the last few pics in the reply right underneath.