Covered apple pie

Name: Covered apple pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 300 g Flour; 2 coated Tsp Baking Powder; 150 g lactose-free butter; 200 g Sugar; 7-10 Tbsp pulp of 1/2 vanilla pod; 1 egg (size M); 1 pinch Salt; 50 g Raisins; 2 kg Apples; 1/2 TEASPOON Cinnamon; 125 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

300 g Flour
2 coated Tsp Baking Powder
150 g lactose-free butter
200 g Sugar
7-10 Tbsp pulp of 1/2 vanilla pod
1 egg (size M)
1 pinch Salt
50 g Raisins
2 kg Apples
1/2 TEASPOON Cinnamon
125 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Grease

Directions

1
Mix flour and baking powder. Knead butter in pieces, 100 g sugar, vanilla pulp, egg and salt with the dough hook of the hand mixer. Cover and chill for approx. 30 minutes
2
In the meantime, wash and drain the raisins. Peel, quarter, core and cut apples into small pieces. Steam apples, 3 tbsp. water, 100 g sugar, raisins and cinnamon for about 10 minutes in a closed pot. Drain and let cool off
3
Grease a springform pan (26 cm Ø). Roll out half of the dough round (28 cm Ø) on a floured work surface. Line a springform pan with the dough, pressing up the rim a little. Prick the base of the dough several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes, remove from oven
4
Put apples on the ground. Roll out the rest of the dough to a circle (26 cm Ø) and place over the filling. Bake at the same temperature for another 20 minutes. Take out the cake and let it cool down in the tin. Carefully remove the cake from the tin. Mix icing sugar and lemon juice to a smooth glaze. Spread the cake with it. Leave to dry
5
waiting time approx. 2 hours