Apple pie from the springform pan

Ingredients

Directions

1. 1

   Cut butter into pieces. Mix butter, 70 g sugar, egg, baking powder and flour first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Wash apples, grate dry and quarter them. Remove the core and cut the apples into thin slices. Drizzle apple slices with lemon juice.

2. 2

   Caramelise 125 g sugar in a wide flat pot, deglaze with 500 ml apple juice and boil the caramel loose. Stir 100 ml juice and pudding powder until smooth and stir into the boiling juice, bring to the boil again for about 1 minute. Add Calvados, almond slivers, raisins and apple slices. Halve the dough. Roll out approx. 2/3 of the short pastry on a floured work surface (approx. 32 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the mould with short pastry, pressing the edge down. Add apple compote and smooth it down. Roll out remaining dough on a floured work surface and cut approx. 1 cm wide strips with a dough spinner. Place the strips of dough on the stewed apples in a grid pattern. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. If necessary, cover with aluminium foil after 25 minutes of baking time.

3. 3

   Line the mould with short pastry, pressing the edge down. Add apple compote and smooth it down. Roll out remaining dough on a floured work surface and cut approx. 1 cm wide strips with a dough spinner. Place the strips of dough on the stewed apples in a grid pattern. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. If necessary, cover with aluminium foil after 25 minutes of baking time. Let the cake cool down for about 15 minutes, remove from the tin and let it cool down. Dust with icing sugar before serving

4. 4

   1 1/4 hours waiting time