Covered Mini Apple Pie

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 3 hrs
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

  • 290 g flour
  • 150 g butter
  • 90 g suar
  • 1 egg (s)
  • 1 teaspoon Baking powder

For the filling:

  • 40 g raisins
  • 1 tablespoon rum
  • 800 g apples (in pieces)
  • 300 ml apple juice
  • 2 packs custard powder (vanilla)
  • 90 g suar
  • some lemon juice
  • Breadcrumbs for the form and the batter
  • 1 egg (s) (separated)
  • 1 tablespoon heavy cream
  • Powdered sugar for the icing
  • Rum for the topping
Covered Mini Apple Pie
Covered Mini Apple Pie

Instructions

  1. The cake is for a springform pan with a diameter of 20cm!
  2. For the dough, first cut the cold butter into pieces, knead with flour, egg, baking powder and sugar to form a smooth shortcrust pastry and place in aluminum foil for 30 minutes in the refrigerator.
  3. Soak the raisins in rum and leave to stand. For the apple filling, peel and quarter the apples, then cut them into small pieces / cubes and drizzle with lemon juice so that they do not turn too brown. Then bring the apple juice to the boil with sugar, add the apple pieces and simmer for 5 minutes (depending on how firm the apples are). Thicken the mixture with the vanilla pudding. Fold in the raisins and let everything cool down well.
  4. Grease the springform pan well and sprinkle with breadcrumbs.
  5. Take the shortcrust pastry out of the refrigerator and roll out 2/3 of the pastry. Preheat the oven to 200 degrees. The circle should have a diameter of about 24 - 26 cm so that the bottom and edge are completely covered (if possible, something should still protrude as a termination or transition to the lid) Prick the bottom a few times with the fork and sprinkle it with breadcrumbs again. Pour the cooled apple mixture into the mold, roll out the last third of the dough and place on top of the mixture as a lid. As described above, fold over any protruding dough, mix the egg yolks with the cream and brush the dough with it, put on the lid and press down firmly. Then brush the lid with the rest of the egg-cream mixture and bake for 50 minutes at 200 degrees top / bottom heat. If it turns too brown, put on parchment paper. After baking, let it cool down in the pan and carefully loosen the edge of the springform pan.
  6. Mix the pouring, coat the lid and sides with it thickly (everyone like him does not like the amount of information).

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