Covered apple pie

Name: Covered apple pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1.2 kg Apples (e.g. Elstar); 5-6 Tbsp Lemon juice; 200 g Sugar; 1 tsp (5 g) Cornstarch; 400 g Flour; 1 coated Tsp Baking Powder; 200 g Butter; 3 Eggs (size M); 1 pinch Salt; 50 g Almond kernels without skin; 50 g Raisins; 3 TABLESPOONS Rum; 2 TABLESPOONS Breadcrumbs; 50 g flaked almonds; 100 g Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1.2 kg Apples (e.g. Elstar)
5-6 Tbsp Lemon juice
200 g Sugar
1 tsp (5 g) Cornstarch
400 g Flour
1 coated Tsp Baking Powder
200 g Butter
3 Eggs (size M)
1 pinch Salt
50 g Almond kernels without skin
50 g Raisins
3 TABLESPOONS Rum
2 TABLESPOONS Breadcrumbs
50 g flaked almonds
100 g Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Peel apples, quarter them and cut out the core. Cut apple quarters into pieces. Put apple pieces, 4 tablespoons lemon juice and 75 g sugar in a pot and steam for 6-7 minutes. Stir starch with 2-3 teaspoons of water until smooth, thicken compote with it. Let simmer for about 1 minute. Leave to cool. Mix flour and baking powder. Knead butter in flakes, 125 g sugar, 2 eggs and salt with the dough hooks of the hand mixer.
2
Cover and chill for about 30 minutes. In the meantime, chop the almonds. Mix with raisins and rum, cover and set aside. Grease a springform pan (26 cm Ø). Roll out 2/3 of the dough into a circle (approx. 32 cm Ø) on a floured work surface. Line a springform pan with it and press the dough up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Stir the almond and raisin mixture into the compote and place in the tin. Beat the edge of the dough over the apples. Whisk 1 egg, brush the edge of the dough with it. Roll out the rest of the dough to the size of the tin, place it on the apples and press down well all around. Brush with a little whisked egg. Carefully pull along the edge of the dough twice with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Cover if necessary after half the baking time.
3
Beat the edge of the dough over the apples. Whisk 1 egg, brush the edge of the dough with it. Roll out the rest of the dough to the size of the tin, place it on the apples and press down well all around. Brush with a little whisked egg. Carefully pull along the edge of the dough twice with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 50 minutes. Cover if necessary after half the baking time. Take out the cake and let it cool in the tin. Carefully remove the cake from the tin. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Mix icing sugar, 1-2 tablespoons lemon juice and 1-2 tablespoons hot water to a thin glaze. Spread the cake with it. Immediately press the flaked almonds to the edge and sprinkle on the cake. Let it dry. Whipped cream tastes good with it
4
Take out the cake and let it cool in the tin. Carefully remove the cake from the tin. Roast the flaked almonds in a pan without fat until golden brown, let them cool down. Mix icing sugar, 1-2 tablespoons lemon juice and 1-2 tablespoons hot water to a thin glaze. Spread the cake with it. Immediately press the flaked almonds to the edge and sprinkle on the cake. Let it dry. Whipped cream tastes good with it