Covered Apple Pie with Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
For the dough:
- 300 grams flour
- 30 grams sugar
- 180 g mararine or butter
For the filling:
- 100 g raisins
- 3 tablespoon rum or apple juice (if you like)
- 600 g apples, sour
- 50 ml lemon juice
- 250 g applesauce
- 80 g suar, brown
- 100 g almond (s), chopped
- 1 teaspoon cinnamon
- 1 pinch clove (s), ground
For the cast:
- 250 g powdered suar
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- For the dough: Mix all ingredients and 40ml cold water with the dough hook of the hand mixer. Place the dough on a floured work surface and quickly knead with your hands to form a smooth dough. Let rest in the refrigerator for about an hour.
- For the filling: Mix the raisins with rum or apple juice and let it steep for about 30 minutes (I never do that, I don`t like puffy raisins ..).
- Peel and quarter the apples, remove the core and slice the quarters into very thin slices. Drizzle with lemon juice. Mix together applesauce, rock sugar, almonds and spices, mix with the apple slices and raisins.
- Halve the dough and roll out the size of the tart pan (30 cm - a springform pan is also possible, of course) - carefully, the dough is very crumbly. Place a sheet of pastry in the greased pan (don`t forget to make a border). Place the apple filling on top and cover with the other sheet of pastry. Bake in a preheated oven at 200 degrees, fan-assisted 175 degrees for about 35-50 minutes. (It can be nice and golden brown.)
- For the topping: mix powdered sugar and lemon juice to a firm topping and spread onto the cake with a palette or a large knife.
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