Classic apple pie with cinnamon

Preheat the oven to 180°C. Mix 300g Blue Band Heerlijk Romig, wheat flour, 150g sugar, and baking powder in a food processor or using a hand mixer until a firm dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Meanwhile, soak the raisins in lukewarm water for 10 minutes. Peel the Kanzi apples, remove the core, and cut into 2 cm pieces. Mix the apple cubes with the ground Verstegen cinnamon, raisins, and 30g sugar.

Line the springform pan with baking paper and grease it with 15g of Blue Band Heerlijk Romig (Delicious Creamy). Roll out the dough with a rolling pin to a thickness of 5mm and spread 2/3 of it over the bottom and sides of the springform pan. Cut the remaining dough into 2cm wide strips.

Divide the apple mixture over the dough and place the strips of dough in a diamond pattern over the apple filling.

Melt the remaining Blue Band Delicious Creamy in a pan. Brush the melted Blue Band Delicious Creamy over the dough. Bake the apple pie for 50 minutes, or until golden brown.

Meanwhile, heat the apricot jam in a pan. Remove the apple pie from the oven and use a pastry brush to spread the apricot jam over the top. Let the apple pie cool for 45 minutes before serving.