Uschi`s Covered Apple Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 500 g wheat flour, type 550
- 1 packet tartar baking powder
- 1 pinch (s) salt
- 250 g suar, fine
- 1 lemon peel, untreated, or finesse
- 1 packet vanilla sugar, or real burbon
- 2 egg (s), whole
- 1 egg yolk
- 250 g mararine, soft
For the filling:
- 1 kg apples, sour, finely grated
- 3 tablespoon sugar
- 1 lemon (s), juice
- 1 teaspoon cinnamon, ground
- 50 g raisins
- 2 cl rum
- 1 egg yolk
- some Milk
- 1 handful pine nuts or chopped almonds
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, mix the flour with the baking powder and knead with the other ingredients to form a smooth kneading dough and refrigerate for 1 hour.
- Preheat the oven to 180 ° C.
- In the meantime, wash and peel the apples and remove the core. Grate with the schnitzel of a food processor or with a hand slicer and drizzle immediately with lemon juice.
- Mix with the sugar, cinnamon and the raisins soaked in rum. Use 2/3 of the kneaded dough to lay out a greased 28-inch springform pan including the rim, prick a little with a fork and pour in the apple mixture. Roll out the remaining dough between two sheets of foil and cut out a size 28 cake ring, place it on the apple filling and carefully press down. Whisk the egg yolk with a little milk and carefully brush the surface of the dough with a pastry brush.
- You can cut out flowers etc. from the remnants of the dough and distribute them anywhere on the dough lid. Finally, brush again lightly with the egg yolk / milk mixture and sprinkle with a handful of pine nuts or chopped almonds.
- Bake the cake in the preheated oven on the second rack from the bottom with top / bottom heat for 15 minutes at 180 ° C, then switch back to 175 ° C and bake until golden yellow for another 35 minutes. Chopstick sample!
- Leave to stand in the open oven for another 10 minutes, leave to cool completely on a wire rack and only then remove from the mold.
- My advice:
- Bake the cake one day before use, because it tastes even better on the 2nd day!
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