Covered apple pie

Name: Covered apple pie
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 400 g Flour; 1 TEASPOON Baking Powder; 200 g cold butter; 275 g Sugar; 3 Eggs (size M); 1 pinch Salt; 75 g Raisins; 100 g Almond slivers; 6 TABLESPOONS Calvados; 1,75 kg Apples (e.g. Boskop); 4 TABLESPOONS Lemon juice; 1 Cinnamon stick; 450 ml clear apple juice; 3 packages Pudding powder "Vanilla Flavor"; 30 g Breadcrumbs; 1 TABLESPOON Whipped cream; 125 g Icing sugar; 7-10 Tbsp Apple slices; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

400 g Flour
1 TEASPOON Baking Powder
200 g cold butter
275 g Sugar
3 Eggs (size M)
1 pinch Salt
75 g Raisins
100 g Almond slivers
6 TABLESPOONS Calvados
1,75 kg Apples (e.g. Boskop)
4 TABLESPOONS Lemon juice
1 Cinnamon stick
450 ml clear apple juice
3 packages Pudding powder "Vanilla Flavor"
30 g Breadcrumbs
1 TABLESPOON Whipped cream
125 g Icing sugar
7-10 Tbsp Apple slices
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Mix flour and baking powder. Knead butter in flakes, 125 g sugar, 2 eggs and salt with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. In the meantime, mix raisins and 75 g almond slivers with Calvados.
2
Peel apples, quarter them and cut out the core. Cut apple quarters into pieces and sprinkle with 3 tablespoons of lemon juice. Caramelise 125 g sugar in a large pot until golden brown. Add apples and cinnamon stick.
3
Add 300 ml apple juice and simmer covered for 6-8 minutes. Stir pudding powder and 150 ml apple juice until smooth. Remove the pot from the heat, stir in the pudding powder. Let simmer for about 1 minute while stirring.
4
Mix in raisins and almonds. 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.
5
Prick the pastry base several times with a fork and sprinkle with breadcrumbs. Spread apple compote on top and beat the protruding edge of the dough over the apples. Separate 1 egg. Mix egg yolk and cream, brush the edge of the dough with it.
6
Roll out the rest of the dough to the size of the tin, prick several times with a fork and place on the apples, pressing well all around. Spread with the remaining egg yolk-cream mixture. Carefully pull along the edge with the fork twice at the edge.
7
Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas: level 3) for approx. 50 minutes. If necessary, cover after half the baking time. Take out the cake and let it cool down in the tin.
8
Carefully remove the cake from the mould. Mix icing sugar, 1 tablespoon lemon juice and egg white with the whisk of the hand mixer to a thin glaze. Spread the cake lid with it, let it dry.
9
Roast 25 g almond slivers in a pan without fat until golden brown, sprinkle with 25 g sugar and allow to caramelize. Put them on a piece of lightly oiled aluminium foil and let them cool down. Sprinkle the almond slivers over the cake.
10
Decorate with apple slices. Whipped cream tastes good with it.