Covered apple pie

Ingredients for 1 servings:

• 250 g flour
• 1 tsp, leveled baking powder
• 250 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg(s)
• 250 g butter
• ½ lemon(s)
• 200 g hazelnuts, ground
• 1 tbsp whipped cream
• 1 tsp cinnamon
• 1 kg apples, crumbly (e.g. Boskop, Gloster or Cox Orange)
• Fat for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

with grated apples and a nut topping

Knead 250g flour, baking powder, 75g sugar, 1 egg, and 125g fat into a smooth shortcrust pastry. Chill. Meanwhile, peel and grate the apples, and drizzle with the juice of half a lemon. Grease a 26cm springform pan. Line 2/3 of the pastry with 1/3 of the pastry to form the base. Bake in a preheated electric oven at 200°C on the middle rack for about 15 minutes. Beat 125g butter, 75g sugar, vanilla sugar, and 1 teaspoon of lemon juice until fluffy. Stir in the hazelnuts and cream (the mixture should remain fairly firm). Mix the apples with 100g sugar and the cinnamon. Now arrange the remaining pastry around the edge (3-4cm). Spread the apple mixture over the base, pressing down lightly. Divide the hazelnut mixture in portions over the pastry and spread evenly with a knife. Bake in a preheated electric oven at 200°C on the bottom rack for 45-60 minutes until golden brown. Test to see if the shavings are soft enough. Cover for the last 20 minutes if necessary. After removing from the oven, loosen the cake from the sides, but let it cool completely in the pan. Dust with powdered sugar before serving.