Covered apple pie

Ingredients for 1 servings:

• 375 g flour
• 2 tsp baking powder
• 180 g sugar
• 150 g butter or margarine
• 1 egg(s)
• 1 tbsp milk
• 1 kg apples, sour
• 1 lemon(s)
• 30 g hazelnuts or walnuts, chopped
• 4 tbsp sugar
• ½ tsp cinnamon powder
• 100 g almond flakes
• 2 tbsp sugar
• 1 tbsp butter

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 50 minutes

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For the shortcrust pastry, put the flour in a mixing bowl and mix with the baking powder. Sprinkle over the sugar. Add the butter or margarine, the egg, and the milk. Quickly knead the ingredients into crumbs using the dough hook of a hand mixer. Then shape into a smooth ball with your hands. If the dough is too dry, add a little cold water a spoonful at a time. Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for about 30 minutes. For the filling, peel and quarter the apples. Remove the cores and dice the fruit segments. Squeeze the lemon and drizzle the juice over the apples. Mix the diced apples, nuts, sugar, and cinnamon. Preheat the oven to 175 degrees Celsius (top/bottom heat). Roll out about two-thirds of the dough on a lightly floured surface to a thickness of about 1 cm. Line the dish with it, pulling up one edge. Spread the apple filling over the pastry base. Roll out the remaining shortcrust pastry on a lightly floured surface into a round disc about 30 cm in diameter. Place it on top of the filling. Press the edges down. Sprinkle the surface with flaked almonds and sugar. Add the butter in small pieces. Bake the cake on the middle rack of the oven for 60-70 minutes until golden brown. Cool thoroughly before serving.