Covered apple pie

Ingredients

Directions

1. 1

   Knead flour, 150 g butter in flakes, icing sugar, egg and 1-2 tbsp. water to a smooth dough. Wrap dough in cling film and chill for approx. 45 minutes

2. 2

   Roast the almonds in a pan without fat, take them out. Melt 50 g butter, put aside. Peel and quarter apples and remove core. Cut or slice apple quarters into thin slices. Sprinkle with lemon juice. Put the biscuits in a freezer bag and crumble them finely

3. 3

   Remove approx. 1/3 of the shortcrust pastry and set aside. Roll out the rest of the short pastry on a floured work surface (approx. 34 cm Ø). Grease a springform pan (approx. 24 cm Ø) and dust with flour. Line with the dough. Press down on the edge (approx. 5 cm high), cut off the rest of the dough. Mix apples, cookie crumbs, sugar, raisins, butter and almonds and put them into the tin, press lightly

4. 4

   Roll out the remaining dough to a round shape (approx. 24 cm Ø) and place over the filling. Press the edges together and slightly scratch the surface in a star shape. Cut out a round circle of dough (approx. 2 cm Ø) in the middle. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. If the surface becomes too dark, cover with aluminium foil

5. 5

   Remove the cake from the oven, remove from the edge and let it cool on a cake rack. Dust with icing sugar before serving

6. 6

   Waiting time approx. 45 minutes