Belgian Apple Pie
  • 15 oz. (440 grams) shortcrust or flan pastry
  • 2lbs (910 grams) cooking apples
  • 6oz. (170 grams) brown or white sugar
  • 2 teaspoons cinnamon
  • 2-3oz. (55-85 grams) Sultanas
  • Grated rind of 1 lemon
  1. Peel, core and slice apples.
  2. Make pastry in usual way and place in fridge to rest.
  3. Damp edge of a round, shallow dish and grease bottom lightly.
  4. Divide pastry in half, roll out and and line dish, pricking over the base.
  5. Mix together the sugar, cinnamon, sultanas and lemon rind.
  6. Fill dish with layers of apple sprinkled with the sultana mixture.
  7. Damp pastry edge and cover with remaining dough. Be careful not to stretch it.
  8. Press the two edges of pastry firmly together, trim neatly and crimp the edge all round the dish with finger and thumb.
  9. Slit the top to allow steam to escape.
  10. Bake in centre of a hot oven for 20 mins. until golden brown.
  11. Lower heat and continue baking for a further 15-20 mins. to cook the apple.
  12. Dredge with caster sugar and serve with cream or custard.
Recipe by Country Recipe Book at