Covered apple pie from the tray

Name: Covered apple pie from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 750 g Flour; 3 TSP Baking Powder; 375 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 375 g Butter; 7-10 Tbsp Cling film; 7-10 Tbsp parchment paper; 250 g Raisins; 2 TABLESPOONS Rum; 150 g Almond slivers; 2 kg Apples (e.g. Holsteiner Cox); 1 untreated lemon; 150 g Sugar; 1 coated Tsp Cinnamon; 2-3 TABLESPOONS Breadcrumbs; 1 Egg Yolk; 1 TABLESPOON Whipped cream

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

750 g Flour
3 TSP Baking Powder
375 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
375 g Butter
7-10 Tbsp Cling film
7-10 Tbsp parchment paper
250 g Raisins
2 TABLESPOONS Rum
150 g Almond slivers
2 kg Apples (e.g. Holsteiner Cox)
1 untreated lemon
150 g Sugar
1 coated Tsp Cinnamon
2-3 TABLESPOONS Breadcrumbs
1 Egg Yolk
1 TABLESPOON Whipped cream

Directions

1
Mix flour and baking powder in a bowl. Add sugar, vanillin sugar, salt, eggs and butter. Work through with the dough hooks of the hand mixer. Then work quickly into a smooth dough with cool hands. Wrap in foil and chill for about 1 hour. In the meantime, sprinkle the raisins with rum and leave to stand.
2
Roast the almond slivers in a pan without fat until golden brown, take them out and let them cool down. Wash, peel and quarter the apples and remove the core. Halve the apple quarters again and cut them into thin slices. Wash and dry lemon and grate the peel. Halve the lemon and squeeze the juice. Add lemon juice and peel to the apples. Add raisins, almonds, sugar and cinnamon, mix well. Halve the dough. Roll out 1 half between 2 layers of cling film to the size of the fat pan (approx. 32 x 38 cm). Place the dough in the greased fat pan, remove the foil and cut off the excess dough to a height of approx. 2 cm. Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.
3
Add raisins, almonds, sugar and cinnamon, mix well. Halve the dough. Roll out 1 half between 2 layers of cling film to the size of the fat pan (approx. 32 x 38 cm). Place the dough in the greased fat pan, remove the foil and cut off the excess dough to a height of approx. 2 cm. Prick the base several times with a fork. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. In the meantime roll out the remaining dough as described above. Sprinkle breadcrumbs on the pre-baked dough and spread the apple mixture on top. Cover everything with the second short pastry sheet, pressing the edges of the dough well. Score wavy lines into the dough with a fork. Whisk the egg yolk and cream and brush the dough surface with it. Bake at the same temperature for another 30-40 minutes. (If necessary, cover with parchment paper for the last 10 minutes)
4
In the meantime roll out the remaining dough as described above. Sprinkle breadcrumbs on the pre-baked dough and spread the apple mixture on top. Cover everything with the second short pastry sheet, pressing the edges of the dough well. Score wavy lines into the dough with a fork. Whisk the egg yolk and cream and brush the dough surface with it. Bake at the same temperature for another 30-40 minutes. (If necessary, cover with parchment paper for the last 10 minutes)
5
Waiting time approx. 1 hour