Covered apple pie
easy
90 mins
90 mins
Ingredients
- 375 g Flour
- 200 g Butter
- 175 g Sugar
- 1 egg (size M)
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated lemon
- 1 pinch Salt
- 7-10 Tbsp Cling film
- 1 kg sour apples
- 7-10 Tbsp Juice of 1 lemon
- 50 g whole peeled almonds
- 75 g crushed almonds
- 75 g Raisins
- 100 g Sugar
- 1/2 TEASPOON ground cinnamon
- 2-3 TABLESPOONS Breadcrumbs
- 60 g Icing sugar
- 1 TABLESPOON Lemon juice
- 50 g flaked almonds
Directions
- 1
Knead flour, butter, sugar, egg, lemon zest and salt in a bowl with the dough hook of the hand mixer. Then quickly work into a smooth short pastry with your hands.
- 2
Wrap in foil and refrigerate for two hours. In the meantime wash, peel and quarter apples, remove the core and cut the apple quarters into thin slices. Mix with lemon juice, whole and ground almonds, raisins, sugar and cinnamon.
- 3
Roll out a good 2/3 of the short pastry to a circle (approx. 32 cm Ø). Line a springform pan (26 cm Ø) with it and press the dough up five to six centimetres along the edge of the springform pan. Prick the pastry base several times with a fork and sprinkle with breadcrumbs.
- 4
Spread the apples on top and whip the edge slightly over the apples. Roll out the rest of the dough to a circle (approx. 26 cm Ø) and lay it on the apples. Press down well all around. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50 minutes.
- 5
Remove from the oven and let it cool down. Mix icing sugar, lemon juice and 1/2 to one tablespoon of hot water until smooth. Spread the cake with it. Press the flaked almonds to the edge immediately.
- 6
Whipped cream is delicious with it. Makes 16 pieces.
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