Mom's covered apple pie

Ingredients for 1 servings:

• 400 g wheat flour
• 200 g sugar
• 1 ½ bags of baking powder
• 1 bag of vanilla sugar
• 1 lemon(s), untreated, grated peel
• 1 egg(s)
• 250 g butter
• 1 kg apples (e.g. Boskoop)
• e.g. cinnamon
• e.g. vanilla sugar
• n. B. sugar
• 1 cup powdered sugar
• 4 tbsp water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

juicy and very fruity

Preheat the oven to 180 degrees Celsius. Combine the dough ingredients one by one and knead thoroughly. Wrap the finished dough in cling film and refrigerate for half an hour. Then divide the dough in half. Continue chilling one half, then roll out the other half and line a 24 cm springform pan lined with baking paper. Tip: Unroll the dough, place the springform pan base on top, press down lightly, and trim the curve. Carefully roll the cut-out dough in the baking paper placed on top and roll it out again on the springform pan base. Shape the remaining dough into rolls and press them onto the sides of the springform pan. The base and sides must be sealed to prevent the filling from leaking out. Bake the dough for 10 minutes at 180 degrees Celsius. For the filling, wash, peel, core, and finely chop the apples. Place them in a saucepan with half a cup of water and simmer for about 10 minutes. Season to taste with vanilla sugar, regular sugar, and cinnamon. Once the apples have cooled slightly, spread them on the pre-baked shortcrust pastry base. Roll out the remaining dough from the refrigerator, cut it into a round shape, and place it on top of the filling. Bake the cake for 20-25 minutes at 190 degrees Celsius, then let it cool. Make a glaze from powdered sugar and water and spread it over the cake. Serve with whipped cream.