Covered apple pie

Name: Covered apple pie
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp Fat and flour; 300 g Flour; 75 g + 75 g ground almonds (without skin); 175 g + 125 g sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 150 g cold butter; 1 Egg (Gr. M); 7-10 Tbsp Flour; 40 g Cornstarch; 1⁄2 deleted Tsp Cinnamon; 1.2 kg Apples (e.g. Elstar); 3 tablespoons (30 g) Breadcrumbs; 125 g Icing sugar; 2-3 TABLESPOONS Lemon juice; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp Fat and flour
300 g Flour
75 g + 75 g ground almonds (without skin)
175 g + 125 g sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
150 g cold butter
1 Egg (Gr. M)
7-10 Tbsp Flour
40 g Cornstarch
1⁄2 deleted Tsp Cinnamon
1.2 kg Apples (e.g. Elstar)
3 tablespoons (30 g) Breadcrumbs
125 g Icing sugar
2-3 TABLESPOONS Lemon juice
baking paper

Directions

1
Grease a springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Knead the flour, 75 g almonds, 175 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, butter in pieces and egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth.
2
Good 2⁄3 Roll out the dough to a circle (approx. 34 cm Ø) on some flour. Line the mould with this, pressing the dough to the edge of the mould. Prick the bottom of the dough several times with a fork. Chill for about 45 minutes.
3
Form the rest of the dough into a ball and chill for about 30 minutes.
4
Mix 75 g almonds, starch, 125 g sugar, 1 sachet vanilla sugar and cinnamon. Peel apples, quarter them, remove seeds and cut into cubes (approx. 1 cm). Then mix with the almond mixture.
5
Dust the rest of the dough with flour, roll out to a circle (26 cm Ø) on baking paper, prick several times with a fork. Sprinkle breadcrumbs on the dough base in the springform pan. Spread the apple mixture on top and press down firmly.
6
Place the circle of dough on the apple mixture using the baking paper, peel off the baking paper and press the circle on the edge. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 hour.
7
Place the cake on a cake rack and immediately remove from the edge of the mould with a knife. Leave to cool in the mould for about 15 minutes. Mix icing sugar and lemon juice, spread the icing on the cake. Let the cake cool down in the mould, at least
8
Chill for 7 hours. Remove from the mould.