Covered apple pie

Name: Covered apple pie
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 1.2 kg sour apples; 100 g Raisins; 320 g Butter; 220 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON ground cinnamon; 350 g Flour; 1/2 TEASPOON Baking Powder; 1 egg (size M); 2 TABLESPOONS Whipped cream; 70 g Almond leaves; 100 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 1 small freezer bag

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

1.2 kg sour apples
100 g Raisins
320 g Butter
220 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON ground cinnamon
350 g Flour
1/2 TEASPOON Baking Powder
1 egg (size M)
2 TABLESPOONS Whipped cream
70 g Almond leaves
100 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Grease
7-10 Tbsp Flour
1 small freezer bag

Directions

1
Peel apples, quarter them, cut out the core, cut quarters crosswise into slices. Rinse and drain the raisins. Melt 30 g butter. Add apple slices, raisins, 50 g sugar, lemon peel and cinnamon. Steam covered for 8-10 minutes. Let cool off
2
Mix flour and baking powder. Add 120 g sugar, egg, 250 g butter and 2 tablespoons cold water and knead. Divide dough into 3 portions. Put 2 portions in a cold place. Grease the bottom of a springform pan (26 cm Ø). Roll out 1 portion of dough on a floured work surface to a circle the size of a springform pan, place it on the bottom of the pan, prick several times with a fork, close the pan. Bake the dough base in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Let cool down a little. Roll out the second portion of dough to a strip (approx. 4 x 75 cm), roll it up and place it in the springform pan. Roll out the dough, press lightly on the edge of the tin and the pre-baked base. Pour in the apple mixture and smooth it down. Place the protruding edge of the dough over the filling. Roll out the remaining portion of dough to the size of a springform pan, prick several times with a fork and place it on the filling as a lid. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes
3
For the topping, caramelise 50 g sugar until golden brown. Add cream, 40 g butter and almond flakes and bring to the boil while stirring. Spread the almond mixture over the hot cake. Put the cake back into the oven and bake again for about 10 minutes until the topping is light brown. Place the mould on a cake rack. Open the edge of the springform pan carefully after 10 minutes, let the cake cool down. Mix icing sugar and lemon juice. Pour the icing into the freezer bag and cut off a small corner. Spray the icing in strips on the cake and let it dry
4
2 1/4 hours waiting time