Summary

Ingredients

For the dough:

• 4 cup flour
• 1 teaspoon salt
• 250 g butter
• 0.5 ½ cup water, cold
• 1 egg (s)
• 2 tablespoon vinegar (apple cider vinegar or white wine vinegar)

For the filling:

• 8 cup apple, i.e. peeled, cored and cut into wedges (possibly a little more or less)
• 1 ½ cup sugar, () (possibly a little more)
• 2 tablespoon flour
• 3 teaspoons cinnamon
• 6 tablespoon butter, cut into small pieces
• 2 tablespoon sugar, ()

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Instructions

1. For the dough, first mix the flour with the salt. Now put the butter in the flour and rub everything quickly until it becomes small crumbs.
2. Mix the water, egg, and vinegar in a small bowl. Now add this to the flour and butter mixture and quickly combine everything into a smooth dough. Divide the dough in half. Chill the dough in the refrigerator for at least 1 hour.
3. I roll out both doughs immediately. One plate should be the size of the mold, the second I roll out a little thinner and this then makes the lid. I put the smaller shape in the mold and only now put it in the fridge. I cover the lid with foil and put it in the fridge as well.
4. Preheat the oven to 180 ° C.
5. Mix the apple pieces, sugar (1), flour and cinnamon. Now fill this mixture into the mold covered with part of the dough. Place the dough lid on top and press the edge together well. Cut 3 to 6 cracks in the lid. Spread the sugar (2) on the lid.
6. Bake the cake for about 50 minutes.
7. If the apple pieces are juicy enough, the liquid will easily come out of the cracks during baking.
8. Let the cake cool for about 20 to 30 minutes.
9. The cake tasted better on the 2nd day!