Covered apple pie

Name: Covered apple pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 600 g Flour; 300 g Sugar; 1 package Vanillin sugar; 300 g Butter; 100 g Double cream cream cheese; 3 Eggs (size M); 1.5 kg sour apples (e.g. Elstar); 7-10 Tbsp juice of 1 lemon + 3-4 tablespoons; 450 ml apple juice; 2 TABLESPOONS Quince jelly; 7-10 Tbsp a few drops of rum flavouring; 2 packages Pudding powder "Vanilla Flavor"; 3-4 Tbsp Breadcrumbs; 50 g flaked almonds; 150 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

600 g Flour
300 g Sugar
1 package Vanillin sugar
300 g Butter
100 g Double cream cream cheese
3 Eggs (size M)
1.5 kg sour apples (e.g. Elstar)
7-10 Tbsp juice of 1 lemon + 3-4 tablespoons
450 ml apple juice
2 TABLESPOONS Quince jelly
7-10 Tbsp a few drops of rum flavouring
2 packages Pudding powder "Vanilla Flavor"
3-4 Tbsp Breadcrumbs
50 g flaked almonds
150 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Put flour, 200 g sugar, vanillin sugar, butter in flakes, cream cheese and 2 eggs in a large mixing bowl. Knead with the dough hook of the hand mixer. Then knead quickly with your hands to a smooth dough. Cover and chill for about 1 hour. In the meantime peel, quarter, core and cut apples into pieces. Mix with juice from 1 lemon.
2
Bring 350 ml apple juice, quince jelly, 100 g sugar and rum flavouring to the boil. Add apple pieces and simmer covered for about 5 minutes. Mix pudding powder with 100 ml apple juice and stir into the apple compote. Simmer for 1 minute, remove from heat. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Roll out half of the dough on a floured work surface to the size of the fat pan, line the bottom with it. Sprinkle breadcrumbs on top. Spread the apple compote on the base, leaving a 1 cm wide edge on each side. Roll out the rest of the dough to the same size, lay carefully on the apples. Press the edges of the dough well together. Carefully prick the top of the dough several times with a fork. Whisk 1 egg and brush the dough with it.
3
Sprinkle breadcrumbs on top. Spread the apple compote on the base, leaving a 1 cm wide edge on each side. Roll out the rest of the dough to the same size, lay carefully on the apples. Press the edges of the dough well together. Carefully prick the top of the dough several times with a fork. Whisk 1 egg and brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes. Let cool on a cake rack. Roast the almonds in a pan without fat until golden brown, let them cool down. Stir icing sugar and 3-4 tablespoons lemon juice until smooth. Spread the icing on the cake, sprinkle the almonds on top and leave to dry. Cut into 24 pieces
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes. Let cool on a cake rack. Roast the almonds in a pan without fat until golden brown, let them cool down. Stir icing sugar and 3-4 tablespoons lemon juice until smooth. Spread the icing on the cake, sprinkle the almonds on top and leave to dry. Cut into 24 pieces