Apple pie tray bake

Apple pie tray bake
Makes: 30 portions
Prep time:
Cook time:
Total time:
  • 400 gr flour
  • 200 gr sugar
  • 13 gr baking powder
  • 4gr salt
  • 220 gr cold butter
  • 2 eggs
  • 50 gr cold water
  • 1500 gr apples
  • 1 tbsp. lemon juice
  • 100 gr raisins
  • 40 gr sugar
  • 2 tsp cinnamon
  • 3 tbspn custard powder
  • 1 egg yolk
  • 6 tbsp apricot jam
  • 2 tbspn icing sugar
  1. Sift the flour, baking powder and sugar together in a bowl. Dice the cold butter and rub in the flour until the mixtures resembles coarse bread crumbs. Add the egg, and cold water and knead until the dough comes together. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Preheat the oven to 170 °C.
  3. Line a tray with baking paper. Roll out the pastry and cover the bottom of the tray.
  1. Peel and dice the apples and mix them with the lemon juice, cinnamon, raisins and custard powder.
  2. Place the apple filling on top of the pastry leaving a 1 cm border all around. Press lightly to compress.
  3. Brush the border of the pie with the egg yolk and bake the pie at 170 °C 30 min or until done and golden brown.
  4. Place the baking tray on a wire rack to cool.
  5. When the tray bake has cooled down somewhat, place the toasted nuts on top.
  6. Brush the top and nuts with the apricot jam mixed with hot water to give it a glossy finish and to prevent it from drying out.
  7. Let the tray bake cool completely before cutting it.
Stuff to know
This quantity will fill a tray measuring 30x40 cm.
Use firm, sour apples like Gold rennet, who keep their shape.
Let the dough chill in the fridge before you roll it to make it less sticky.
Add on top before baking a crumble dough made from 100 gr flour, 100 gr oat flakes, 100 gr cold diced butter and 70 gr sugar.
Toast some nuts and place on the tray bake after baking.
Add diced dried apricots or dates to the apple filling before baking.