Uschi's Covered Apple Pie

Summary

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

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Instructions

1. 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.
2. Preheat the oven to 180 ° C.
3. 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.
4. 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.
5. 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.
6. 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!
7. 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.
8. My advice:
9. Bake the cake one day before use, because it tastes even better on the 2nd day!