Covered apple pie with raisins and almonds

Name: Covered apple pie with raisins and almonds
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 600 g Flour; 325 g Sugar; 2 packages Vanillin sugar; 400 g Butter; 2 Eggs (size M); 125 g Raisins; 3 TABLESPOONS Rum; 100 g Almonds with skin; 1.5 kg Apples (e.g. Boskop); 7-10 Tbsp grated rind of 1 untreated lemon; 6 TABLESPOONS Lemon juice; 4 TABLESPOONS Breadcrumbs; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 125 g Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

600 g Flour
325 g Sugar
2 packages Vanillin sugar
400 g Butter
2 Eggs (size M)
125 g Raisins
3 TABLESPOONS Rum
100 g Almonds with skin
1.5 kg Apples (e.g. Boskop)
7-10 Tbsp grated rind of 1 untreated lemon
6 TABLESPOONS Lemon juice
4 TABLESPOONS Breadcrumbs
1 Egg Yolk
1 TABLESPOON Whipped cream
125 g Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Put flour, 200 g sugar, vanillin sugar, butter and eggs into a mixing bowl. Using the dough hooks of the hand mixer and finally with your hands, knead into a smooth short pastry. Cover and put in a cool place for about 1 hour. In the meantime, sprinkle the raisins with rum and set aside. Chop the almonds. Wash, peel and cut apples into eighths and cut out the cores.
2
Cut eighths into thin slices and mix with grated lemon peel, 4 tablespoons lemon juice, raisins, remaining sugar and almonds. Roll out half of the dough thinly on a greased grease pan of the oven (approx. 33x35 cm) and press the dough up at the edges. Prick the bottom of the dough several times with a fork and sprinkle with breadcrumbs. Spread the apple mixture evenly on top. Roll out the remaining dough thinly on a floured work surface (possibly between 2 layers of cling film) and place over the apple filling. Cut off any excess dough and press the edges together. Bake in a preheated oven, 1st or 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Form leaves from the dough residue as desired and bake later. Mix egg yolk and cream and brush the cake with it 5-10 minutes before the end of the baking time. Mix icing sugar, remaining lemon juice and 1 tablespoon hot water to a smooth glaze. Take the cake out of the oven and brush it with the icing while still hot.
3
Cut off any excess dough and press the edges together. Bake in a preheated oven, 1st or 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Form leaves from the dough residue as desired and bake later. Mix egg yolk and cream and brush the cake with it 5-10 minutes before the end of the baking time. Mix icing sugar, remaining lemon juice and 1 tablespoon hot water to a smooth glaze. Take the cake out of the oven and brush it with the icing while still hot. Leave to cool and decorate as desired with drained, steamed apple slices and shortcrust pastry leaves. Results in about 20 pieces