Covered apple pie

Name: Covered apple pie
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp For the yeast dough; 250 g Flour; 1 package Dry yeast; 1/8 l Milk; 25 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 7-10 Tbsp For the short pastry; 150 g Flour; 75 g Butter or margarine; 40 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Breadcrumbs; 7-10 Tbsp For the filling and; 1 kg Apples (e.g. Cox Orange); 7-10 Tbsp Juice of 1 lemon; 100 g Walnut kernels; 175 g Sugar; 50 g Butter; 100 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp candied walnut halves and lemon balm

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

7-10 Tbsp For the yeast dough
250 g Flour
1 package Dry yeast
1/8 l Milk
25 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
7-10 Tbsp For the short pastry
150 g Flour
75 g Butter or margarine
40 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Breadcrumbs
7-10 Tbsp For the filling and
1 kg Apples (e.g. Cox Orange)
7-10 Tbsp Juice of 1 lemon
100 g Walnut kernels
175 g Sugar
50 g Butter
100 g Icing sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp candied walnut halves and lemon balm

Directions

1
For the yeast dough mix flour and yeast. Warm the milk. Add sugar, vanillin sugar, salt, egg and milk and knead with the dough hooks of the hand mixer for about 5 minutes. Cover the dough and let it rise in a warm place for about 45 minutes. Meanwhile for the short pastry mix flour, fat, sugar, vanillin sugar, salt and 1 tablespoon water with the dough hooks of the hand mixer. Then knead with cool hands to a smooth dough. Cover and put in a cool place for about 20 minutes.
2
In the meantime peel apples, cut them into eighths and remove the cores. Sprinkle with lemon juice. Coarsely chop the walnuts. Melt the sugar in a pot and let it caramelise. Add butter, let it melt and heat until the caramel is dissolved. Add the walnuts and allow to caramelise. Add apples, stir into the caramel mass and steam for about 5 minutes at low heat. Leave to cool. Knead both doughs first with your hands on a lightly floured work surface and then with the dough hooks of the hand mixer to a smooth dough. Roll out 2/3 of the dough on a lightly floured work surface until round (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and line it with the dough. Sprinkle with breadcrumbs and spread the apple mixture on top. Fold the dough around the edge 1-2 cm over the apple mixture. Spread with some water.
3
Knead both doughs first with your hands on a lightly floured work surface and then with the dough hooks of the hand mixer to a smooth dough. Roll out 2/3 of the dough on a lightly floured work surface until round (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and line it with the dough. Sprinkle with breadcrumbs and spread the apple mixture on top. Fold the dough around the edge 1-2 cm over the apple mixture. Spread with some water. Roll out the rest of the dough on a floured work surface to the size of the springform pan and place it on the apples as a lid. Press lightly on the edge. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Cover if necessary about 15 minutes before the end of the baking time. Let the cake cool slightly on a cake rack. Mix icing sugar and lemon juice and coat the still warm cake with it. Dry and let cool down and serve decorated with candied walnuts and lemon balm. Results in about 16 pieces
4
Press lightly on the edge. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Cover if necessary about 15 minutes before the end of the baking time. Let the cake cool slightly on a cake rack. Mix icing sugar and lemon juice and coat the still warm cake with it. Dry and let cool down and serve decorated with candied walnuts and lemon balm. Results in about 16 pieces