Apple pie (Appeltaart!)
src: mum, Elsevier(?) Dutch cookbook, adapted by me (Dec09/Feb11)

original recipe fits 24cm diam. springform (more apples!)
this recipe will also fit in a 21cm diam. sandwich tin

original: 75mins @ 175C 
fan assisted: 45-60mins! @ 180C

* dough: 
300gr	selfraising flour
200gr	cold butter
150gr	soft brown sugar
15gr/1tbsp	vanilla sugar
1	egg (beaten)

* apples:
700gr-1kg	apples (bramley)
1tbsp	lemon juice 
1tbsp 	(white) sugar (or brown sugar for a crunchier texture)
2teaspoons cinnamon

- mix sugar & flour
- add 3/4 of the egg (rest in fridge)
- use knives to mix the butter through (keep mix cool)
- knead with cold hands into 2 balls (1/3 and 2/3)
- let the balls rest (30mins) in the fridge 

- slice the apples (taking care to leave out any -hard- core bits)
- sprinkle some lemon juice/cinnamon/sugar onto the slices between apples
- shake well (if possible, use a bowl with a lid)

- use 2/3 of the dough for the bottom & sides
- add the apples (if the mix is too wet, sprinkle some flour in first)
- make a cross hatched pattern on top with the rest of the dough
- cover the pie with the rest of the egg (using a brush)
- bake until golden brown
- let the pie cool (5-10mins) before taking out of the shape/form