Covered apple pie

Name: Covered apple pie
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 400 g Flour; 1 TEASPOON Baking Powder; 200 g Butter or margarine; 250 g Sugar; 2 Eggs (size M); 1 pinch Salt; 100 g Raisins; 2 TABLESPOONS Calvados; 1.5 kg sour apples; 7-10 Tbsp Juice of 1 lemon; 350 ml + 5 tablespoons dry white wine; 1 knife tip Cinnamon; 2 packages Pudding powder "Bourbon vanilla flavor"; 30 g Breadcrumbs; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 50 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 30 g Sugar crystals; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

400 g Flour
1 TEASPOON Baking Powder
200 g Butter or margarine
250 g Sugar
2 Eggs (size M)
1 pinch Salt
100 g Raisins
2 TABLESPOONS Calvados
1.5 kg sour apples
7-10 Tbsp Juice of 1 lemon
350 ml + 5 tablespoons dry white wine
1 knife tip Cinnamon
2 packages Pudding powder "Bourbon vanilla flavor"
30 g Breadcrumbs
1 Egg Yolk
1 TABLESPOON Whipped cream
50 g Icing sugar
1-2 TABLESPOONS Lemon juice
30 g Sugar crystals
7-10 Tbsp Grease

Directions

1
Mix flour and baking powder. Knead fat in flakes, 125 g sugar, eggs and salt. Cover and put in a cool place for about 30 minutes. In the meantime, sprinkle raisins with Calvados. Peel apples, quarter them and cut out the core. Cut apple quarters into pieces and pour lemon juice over them.
2
Bring 350 ml wine, 125 g sugar and cinnamon to the boil, add apple pieces and simmer covered for 5 minutes. Mix pudding powder, 5 tablespoons of wine and 5 tablespoons of water and thicken the apple compote with it. Mix in the raisins. Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough to a circle (approx. 32 cm Ø). Line a springform pan and press the dough up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Spread the apple compote on top and beat the edge of the dough slightly over the apples. Mix egg yolk and cream and brush the edge of the dough with it. Roll out the rest of the dough to a circle the size of the mould and place it on the apples. Press down well all around. Spread with the rest of the egg yolk and cream mixture, pull a fork back over the top of the dough so that a diamond pattern appears on the surface.
3
Spread the apple compote on top and beat the edge of the dough slightly over the apples. Mix egg yolk and cream and brush the edge of the dough with it. Roll out the rest of the dough to a circle the size of the mould and place it on the apples. Press down well all around. Spread with the rest of the egg yolk and cream mixture, pull a fork back over the top of the dough so that a diamond pattern appears on the surface. Prick the pastry lid several times with a fork. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes. Remove the cake and let it cool down a little. Stir icing sugar and lemon juice until smooth and coat the cake with it. Sprinkle the edge with sugar crystals. Let the cake cool down. Remove the apple cake from the tin
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes. Remove the cake and let it cool down a little. Stir icing sugar and lemon juice until smooth and coat the cake with it. Sprinkle the edge with sugar crystals. Let the cake cool down. Remove the apple cake from the tin
5
waiting time approx. 4 hours