Dutch Apple Cake

For the pastry:
300g white self raising flour
175g butter
150g soft brown sugar
For the filling:
1kg apples
1 lemon (the juice of)
50g caster sugar
1 tbs sultanas
1 tsp cinamon
  • Make the pastry by rubbing the butter into the flour and sugar. Once it resembles bredacrumbs, add a splash of ice cold water. Bring it together into a ball and chill it for 30 minutes. Once chilled, reserve about 20% of the pastry, roll out the rest and use it to line a cake tin
  • Peel, core and chop the apples, then mix them with the other ingredients, and place it all in the pastry liner
  • Roll out the remaining pastry and cut it into strips. Use the strips to create a pastry lattice on top of the apple mixture
  • Bake at 150C for about an hour
Original Source: 

Owen Cool