Open apple pie from my mother

METHOD

How to make it

1. 01

   STEP 1

   Done

   for the open apple pie

2. 02

   STEP 2

   Done

   Put the raisins in a bowl and pour rum here until they're just under. Let this a quarter of an hour well. Preheat the oven 175 degrees and grease a round cake tin in (size doesn't matter so much, I always use 25so that the cake does not get too high).

3. 03

   STEP 3

   Done

   Mix in a bowl the self-raising baking flour, whole wheat flour, oatmeal, salt and cinnamon. In another bowl, knock loose butter with a hand mixer until it is creamy and then knock through the bark sugar and the beaten egg. In the meantime, you leak the raisins. You can catch the rum and later use it for the apricot jam.

4. 04

   STEP 4

   Done

   Peel the apples, cut them in 4 Drag and remove the core. Make with a potato peel blade 4 to 5 long notches in the top of the apple. This ensures that the apple is opened during baking. Put the apple slices in a bowl and sprinkle here fresh lemon juice and the crystal sugar. Mix this well with your hands so that all apples are well covered. Shake the bowl, of course.

5. 05

   STEP 5

   Done

   Stir all elements together now; the flour/cinnamon mixture, the butter/sugar/egg mixture and the leaked raisins. You have a sturdy and compact dough, that's all right. Create it in the cake tin and spread evenly over the shape with your hands. Cover the top of the cake with the apple slices. Start with the outer ring and work inwards. I usually come up with 5 apples do.

6. 06

   STEP 6

   Done

   Slide the cake tin into the oven and fry the apple pie 40-45 We'll have minutes. Start From 30 minutes to check with a satep trigger. Stick it in the middle of the cake and when the picker comes out dry the cake is done.

7. 07

   STEP 7

   Done

   Let the cake cool on a rack after baking. In the meantime, warm the jam in a pan on low heat, possibly with a splash of rum. Brush the top of the apple pie with the warm jam and let cool further. This open apple pie is the best when you eat it lukewarm.