Covered apple pie with lemon icing

Name: Covered apple pie with lemon icing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 400 g Flour; 1 TEASPOON Baking Powder; 200 g cold butter or margarine; 200 g Sugar; 2 Eggs (size M); 1 pinch Salt; 75 g Raisins; 2 TABLESPOONS Rum; 75 g chopped almonds; 1.2 kg sour apples; 6 TABLESPOONS Lemon juice; 1/4 l apple juice; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Breadcrumbs; 50 g Icing sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp flaked almonds; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

400 g Flour
1 TEASPOON Baking Powder
200 g cold butter or margarine
200 g Sugar
2 Eggs (size M)
1 pinch Salt
75 g Raisins
2 TABLESPOONS Rum
75 g chopped almonds
1.2 kg sour apples
6 TABLESPOONS Lemon juice
1/4 l apple juice
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Breadcrumbs
50 g Icing sugar
7-10 Tbsp Icing sugar
7-10 Tbsp flaked almonds
7-10 Tbsp Grease

Directions

1
Mix flour and baking powder. Add fat in flakes, 150 g sugar, eggs and salt and knead. Cover and chill for about 30 minutes. Wash the raisins, dab dry and pour rum over them. Roast almonds in a pan without fat until golden brown. Peel and quarter apples, cut out the core.
2
Cut apple quarters into pieces and pour 4 tablespoons of lemon juice over them. Boil up the apple juice. Steam apple pieces and 50 g sugar for 5 minutes. Mix the pudding powder in a little cold water and thicken the apple compote with it. Fold in almonds and raisins. Cut out small leaves from some dough. Roll out 2/3 of the remaining dough to a circle (approx. 32 cm Ø). Line a greased springform pan (26 cm Ø ) with the dough and press it up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Spread the compote on top and beat the edge of the dough slightly over the apples. Roll out the rest of the dough to a circle (approx. 26 cm Ø ) and lay it on the compote.
3
Roll out 2/3 of the remaining dough to a circle (approx. 32 cm Ø). Line a greased springform pan (26 cm Ø ) with the dough and press it up at the edges. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Spread the compote on top and beat the edge of the dough slightly over the apples. Roll out the rest of the dough to a circle (approx. 26 cm Ø ) and lay it on the compote. Press down well all around and prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. Bake the leaves for about 7 minutes, let them cool down. Remove the cake and let it cool down a little. Stir icing sugar and 2 tablespoons of lemon juice until smooth, spread on the cake. Decorate with pastry sheets and possibly almonds, dust with icing sugar
4
Press down well all around and prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. Bake the leaves for about 7 minutes, let them cool down. Remove the cake and let it cool down a little. Stir icing sugar and 2 tablespoons of lemon juice until smooth, spread on the cake. Decorate with pastry sheets and possibly almonds, dust with icing sugar