Apple pie with crispy topping

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 1 egg(s)
• 5 apples (Elater or similar)
• 1 tbsp rum
• ½ cup milk
• 1 cup sugar with cinnamon
• Fat for the mold

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Shortcrust pastry cake

Mix the flour, a pinch of salt, and the sugar. Add the cubed butter and the egg, and knead everything into a dough. Place the dough in the refrigerator to rest. In the meantime, peel, quarter, and core the apples. Cut the apple pieces into thin slices and place them in a bowl. Drizzle the apple slices with rum and add the sugar and cinnamon mixture a teaspoon at a time, turning them over. Lightly roll out two-thirds of the dough and place it in the greased ceramic baking dish. Press the dough down with your hands until the dish is completely covered. Make sure the dough isn’t too thick in the corners between the base and the edge. Cover the dough with the marinated apple slices. Roll out the remaining dough thinly and cover the dish with it. Trim off the excess dough and gently press the dough sheet onto the edges. Roll out the remaining dough again and cut out small cookies. Pierce the cake top in a few places and lightly brush with milk. Arrange the cookies on the cake and brush with milk. Sprinkle the cake evenly with the sugar and cinnamon mixture. Bake at 190°C for about 40 minutes, until golden brown. Let cool, then serve.