Covered apple pie with buttered almonds

Ingredients for 1 servings:

• 250 g flour
• 125 g butter
• 65 g sugar
• 1 tsp vanilla sugar
• 1 egg(s) , (M)
• 1 pinch of salt
• 2 tbsp milk
• 1 kg sour apples, e.g. Delbar or Boskop
• 30 g raisins
• some lemon juice and cinnamon sugar
• 30 g butter (liquid)
• 30 g almond flakes
• 100 g powdered sugar
• 1 tbsp rum

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

the fast little one

Make a shortcrust pastry from the ingredients for the dough and let it rest in the refrigerator for about 30 minutes. Peel the apples, quarter them, and cut them into small pieces. Sauté them briefly in a saucepan with raisins, a little sugar and cinnamon, lemon juice, and rum. They shouldn’t fall apart. Drain the apples in a sieve and let them cool. Grease a 26cm springform pan well and dust with flour. Roll out about 2/3 of the shortcrust pastry and line the cake pan with it. Raise a small edge. Sprinkle a handful of ground almonds or breadcrumbs on the dough. Now spread the stewed apples evenly on top. Carefully roll out the smaller portion of the shortcrust pastry and place it on top of the apple mixture. Prick the topping a few times with a fork. Melt the butter and spread it over the pastry with a brush. Sprinkle the almond flakes on top and sprinkle with a little cinnamon sugar, if desired. Place the cake in the lower third of an oven preheated to 190°C and bake for about 45 minutes. Remove from the pan immediately after baking. You can leave the cake as it is or, if desired, drizzle it with a rum glaze while it’s still hot (mix powdered sugar with rum until smooth).