Apple pie covered and very high

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 2 kg apples
• 200 g sugar
• 250 ml white wine
• 100 g raisins
• 70 g cornstarch
• 2 tsp cinnamon powder
• 100 g almond sticks
• 200 g powdered sugar
• 3 tbsp lemon juice
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Knead flour, butter, sugar, vanilla sugar, and egg into a shortcrust pastry. Roll out 2/3 of the dough into a round disc and line a round, greased 28 cm baking pan with it. Roll out the remaining dough into a round disc the size of the bottom of the baking pan. Peel and core the apples, and cut them into small cubes. Add the sugar to a hot pan and melt. Deglaze the resulting caramel with 200 ml of white wine and stir well. Add the washed raisins, cinnamon, and apples. Bring to a boil briefly. Mix the cornstarch with the remaining white wine and add to the apple mixture. Briefly toast the slivered almonds in a pan, then add to the mixture. Pour everything onto the shortcrust pastry base. Place the round disc of dough on top, carefully pierce all around with a fork 7-8 times, and bake at 175°C (top/bottom heat) for 40 minutes. Make a glaze from powdered sugar and lemon juice and spread it over the cake while it’s still hot. Let the cake cool and serve with whipped cream.