Apple pie covered, according to mom

Ingredients for 1 servings:

• 300 g flour (wheat flour)
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 vanilla sugar
• 1 egg white
• ½ egg yolk
• 1 tbsp milk
• 150 g butter, cold
• 1 ½ kg apples (Boskop), peeled, pitted, quartered
• 3 tbsp water
• 3 tbsp sugar
• 1 vanilla sugar
• ½ tsp cinnamon
• 3 tbsp breadcrumbs
• ½ egg yolk
• 1 tbsp condensed milk
• 6 tbsp powdered sugar
• ½ tsp water, hot
• 3 lemons

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a truly dreamy recipe

Squeeze the lemons and place them in a bowl of water, then add the quartered apples in batches to prevent them from browning. Briefly sauté the drained apples with 3 tablespoons of water, the sugar, vanilla sugar, and cinnamon, stirring constantly. Then chill the filling. Mix the flour and baking powder and make a well in the center. Add the sugar, vanilla sugar, salt, the egg whites, 0.5 egg yolks, milk, and cold butter to the well and quickly knead into a smooth shortcrust pastry. Shape the pastry into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for 30 minutes. Roll out 2/3 of the dough and place it in a greased springform pan. Prick the base several times with a fork and sprinkle with breadcrumbs to prevent it from soaking through. Preheat the oven to 220°C (425°F) for about 10 minutes. Then add the filling. Roll out the remaining dough to form a lid and place it over the apples. Prick the lid several times to prevent the lid from bulging. Mix half the egg yolk with the canned milk and brush it over the lid. Bake at 220°C (425°F) for about 20-30 minutes, until the lid is golden brown. Let the cake cool in the pan. Put the powdered sugar in a cup and add hot water drop by drop while stirring. Brush the cake with it and chill.