Juicy apple pie with a crispy crust

8 to 10 servings


  • 150 g room temperature butter
  • 1 dl unrefined cane sugar
  • 1 egg
  • 0,5 tsp salt
  • 0,5 tsp baking powder
  • 4 dl flour
Combine butter, sugar and egg. In a separate bowl mix flour, salt and baking powder, add to the egg mixture. It is easier to do this in a food processor using the pulse function. Otherwise you can use a knife to cut the ingredients into smaller pieces, until even crumbs form. Press the dough together into a ball and wrap in clingfilm. Chill for at least half an hour.
Roll out 3/4 of the dough and use it to cover the base and sides of a 26 cm cake tin. Roll out the leftover dough and cut into strips for covering the top.


  • 100 g butter
  • 2-3 tbsp flour
  • 60 ml water
  • 0,5 dl unrefined cane sugar
  • 1 dl Faroese sugar
  • 1 tsp cardamom or cinnamon
  • 50 g raisins and chopped walnuts
  • 2 tbsp poppy seeds
  • 6 tart apples, chopped
For the filling melt butter on a pan. Mix in flour until a paste forms. Add water and sugars, bring to a boil. Reduce the heat and simmer for a while, mixing constantly. Add cinnamon or cardamom. Add in the chopped apples, raisins, nuts, poppy seeds and mix thoroughly. Transfer the filling into the prepared cake tin, spread evenly and cover with dough strips you cut earlier.
Bake in a preheated oven at 200 degrees Celsius for 10-20 minutes. Reduce the heat to 170 degrees and bake for another 35-40 minutes, until the apples have softened.