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CUT the butter into smaller pieces. Grate the lemon peel to create the zest and squeeze the juice of the lemon. Use your hands to knead the butter, salt, sugar and juice of half a lemon. SIFT in the flour.
When you notice the dough is very dry, you can add a tablespoon of water. Let the dough rest and meanwhile, start with the filling. PEEL the apples, remove the core and cut the apples into equal pieces.
COMBINE the apples with the lemon zest, ground cinnamon, custard powder and 3 tablespoons of white caster sugar. COAT the spring form with butter and use your hands to create a pie crust with 2/3 of the dough, you do not need a rolling pin for this.
Add the breadcrumbs to the bottom of the pie crust to prevent the dough from getting soggy. DIVIDE the apple mixture over the pie crust and cut the rest of the dough into strips to decorate the pie.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
MIX apricot jam and a bit of lemon juice and use a (small) silicone kitchen brush to smear it onto the dough strips. This way they will get a beautiful golden brown colour and the jam will also give it some extra flavour.
BAKE the apple pie in the oven for about 1 hour. If you notice the pie gets too dark when it's not done yet, simply cover it with tin foil. This is mostly necessary when your oven elements are close to the pie.
Wait a bit before cutting the classic apple pie, otherwise, it will fall apart immediately. Enjoy with some whipped cream if you like!