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Dutch Apple Cake


300g All-purpose Flour
100g Granulated Sugar
1/2 tsp Salt
200g Vegan Butter, diced
60g Crackd The No-Egg Egg
1 tsp Vanilla Extract
2 tbsp (30 ml) cold water

Filling and finish:
1kg Granny Smith Apples, peeled, cored and sliced
1 tbsp Lemon Juice
2 tsp Ground Cinnamon
100g White Sugar
100g Raisins
4 tbsp White Breadcrumbs
1 tbsp Cornflour
1 tbsp Apricot Jam
60g Crackd The No-Egg Egg




Cooking time
1 Hour
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  1. In a large bowl, combine the flour, sugar and salt. Add the diced vegan butter and using a mixer or your fingertips, work the butter into the flour until the mixture looks like breadcrumbs
  2. Add the Crackd No-egg-egg, vanilla, and water, and if using a mixer work them into the vegan butter-flour mix, or if not, use a fork to work it in
  3. lightly knead the mixture together
  4. Wrap in cling film and chill in fridge for at least 60 minutes
  5. Combine apples, lemon, cinnamon, sugar and raisins in a large bowl and toss to combine


  1. Preheat your oven to 170C/150C Fan/Gas Mark 3
  2. Coat a 9- to 9 1/2-inch (24 cm) diameter spring form pan lightly with vegan butter or non stick cooking spray
  3. Remove chilled dough from fridge and cut it roughly into thirds. On a well-floured counter, roll the first third to a circle and fit it into the bottom
  4. Roll out the second third of the dough and cut it into strips the height of your spring form pan (usually 3 inches). Patch them up the inner sides of the spring form. Use your fingertips to press and seal the sides and base together
  5. Sprinkle the bottom of the pie crust with breadcrumbs
  6. Drain any liquid from the apple mix and coat the apples with the corn flour
  7. Pour the apple-raisin mixture on top
  8. Roll the last third of the dough into a large round and cut into ½ inch thin strips, space them in a lattice pattern over the filling, then pinch to the edge of your pie to seal it
  9. Mix the apricot jam and Crackd The No Egg Egg together and brush over the top
  10. Bake for 60 to 70 minutes, until you can see filling bubbling slightly up between the latticed strips and crust is a deep golden brown
  11. Allow to cool in the pan before releasing the spring form and transferring to a wire rack 

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