Covered apple pie

Ingredients for 1 servings:

• 600 g flour
• 300 g sugar
• 1 tbsp vanilla sugar
• 300 g butter
• 100 g double cream cheese
• 3 m.-sized eggs
• 1 ½ kg apples, sour, e.g. Boskoop
• 1 ½ lemon(s), juice
• 450 ml apple juice, clear
• 2 tbsp jelly (quince)
• some rum flavor
• 2 packs of pudding powder, vanilla
• 3 tbsp breadcrumbs
• 6 tbsp almond flakes
• 150 g powdered sugar
• Fat, for the tray
• Flour , for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 5 minutes

Ideal for freezing

Place flour, 200g sugar, vanilla sugar, butter in pieces, cream cheese, and 2 eggs in a mixing bowl. Knead quickly into a smooth dough, first using the dough hook of a hand mixer, then quickly with cool hands. Cover and chill for about 1 hour. Peel, quarter, core, and slice the apples. Mix with all but 3-4 tablespoons of lemon juice. Bring 350ml apple juice, the jelly, 100g sugar, and rum flavoring to a boil. Cover and simmer the apple pieces for about 5 minutes, then remove from the heat. Mix the custard powder and 100ml apple juice and add to the compote. Simmer for about 1 minute while stirring, then let cool. Grease and flour a baking tray (approx. 39x32cm). Roll out half of the dough on a floured surface to the size of the baking tray and place it on the baking tray. Sprinkle breadcrumbs over the top. Spread the compote over the base, leaving a 1 cm border all around. Roll out the remaining dough to the same size. Place on top of the apples. Press the edges together firmly. Beat 1 egg. Prick the top of the dough several times with a fork and brush with the egg. Bake in a preheated oven (200°C, fan oven 175°C, gas mark 3) for approx. 35-40 minutes. Allow the cake to cool. Toast the almonds in a pan until golden brown and allow to cool. Mix the icing sugar and 3-4 tablespoons of lemon juice until smooth and spread over the cake. Sprinkle with almonds. Allow the icing to dry. Cut into 16 pieces.