Covered apple pie

Name: Covered apple pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 100 g Raisins; 2 TABLESPOONS Calvados (French apple brandy); 600 g Flour; 175 g + 5 tablespoons sugar; 2 packages Vanillin sugar; 325 g + 4 tablespoons soft butter; 2 Eggs (size M); 100 g crushed almonds; 1.5 kg Apples (e.g. Jonagold); 7 TABLESPOONS Lemon juice; 4 TABLESPOONS Breadcrumbs; 1 Egg yolk (size M); 2 TABLESPOONS Whipped cream; 125 g Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 24

100 g Raisins
2 TABLESPOONS Calvados (French apple brandy)
600 g Flour
175 g + 5 tablespoons sugar
2 packages Vanillin sugar
325 g + 4 tablespoons soft butter
2 Eggs (size M)
100 g crushed almonds
1.5 kg Apples (e.g. Jonagold)
7 TABLESPOONS Lemon juice
4 TABLESPOONS Breadcrumbs
1 Egg yolk (size M)
2 TABLESPOONS Whipped cream
125 g Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Wash the raisins, dab dry, sprinkle with Calvados and set aside. Put flour, 175 g sugar, vanillin sugar, 325 g butter and eggs into a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Cover and chill for about 1 hour. In the meantime roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Peel and quarter apples and cut out the core.
2
Cut the quarters into slices. Bring 4 tablespoons butter, 5 tablespoons lemon juice and 5 tablespoons sugar to the boil in a saucepan. Add the apples and stew for about 5 minutes. Remove, mix with almonds and raisins and let cool. Roll out half of the dough thinly in a greased fat pan of the oven (approx. 32 x 38 cm) and press the dough up at the edges. Prick the dough base several times with a fork and sprinkle with breadcrumbs. Spread the apple mixture evenly on top. Roll out the remaining dough thinly on a floured work surface (possibly between 2 layers of cling film) and place over the apple filling. Press in the protruding dough at the edges. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Mix egg yolk and cream and spread the cake with it about 10 minutes before the end of the baking time. Mix icing sugar, 2 tablespoons lemon juice and 1 tablespoon hot water to a smooth glaze.
3
Spread the apple mixture evenly on top. Roll out the remaining dough thinly on a floured work surface (possibly between 2 layers of cling film) and place over the apple filling. Press in the protruding dough at the edges. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Mix egg yolk and cream and spread the cake with it about 10 minutes before the end of the baking time. Mix icing sugar, 2 tablespoons lemon juice and 1 tablespoon hot water to a smooth glaze. Take the cake out of the oven and brush it with the icing while still hot. Let it cool down and serve with whipped cream
4
Waiting time approx. 15 minutes