Covered apple pie

Ingredients for 1 servings:

• 375 g flour
• 1 ½ tsp baking powder
• 120 g sugar
• 1 pinch of salt
• 3 ½ packets of vanilla sugar
• 1 lemon(s), the grated peel and the juice
• 3 egg yolks
• 3 tbsp sour cream
• 200 g butter
• 500 ml apple juice (alternatively 250 ml apple juice and 250 ml apple cider)
• 1.8 kg apples
• 100 g raisins
• 4 tbsp cornstarch
• 60 g almond(s), chopped
• 200 g powdered sugar
• 1 small bottle(s) of rum flavoring
• Flour for the work surface

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

with fine shortcrust pastry

The recipe is designed for a 26cm springform pan. First, it is recommended to prepare the shortcrust pastry. Proceed as follows: For the shortcrust pastry, sift the flour and baking powder onto a work surface. Add the sugar (set aside about 2-3 tablespoons of sugar for the filling), the salt, 1 1/2 packets of vanilla sugar, and the lemon zest (squeeze the lemon and set the juice aside for the glaze). Then make a well in the center. Pour the egg yolks and sour cream into the well and place the butter (set aside 2 tablespoons of the butter for the filling) on ​​top. With floured hands, quickly work the mixture from the outside inwards into a firm dough. Wrap the dough in a damp kitchen towel and let it rest in the refrigerator for one hour. While the dough rests in the refrigerator, prepare the filling: Heat the 2 tablespoons of butter. Caramelize the 2-3 tablespoons of sugar in the hot butter. Boil the caramel with the 500 ml of apple juice. Peel the apples, thoroughly core them, and slice them. Briefly blanch the apple slices in the apple juice and set aside. Add the raisins, rum flavoring, and the remaining 2 packets of vanilla sugar to the apple juice and bring back to a boil briefly. Thicken the juice with the cornstarch. The apple juice should have a thick consistency, otherwise it will “run out” of the cake later. Let it cool. After an hour, remove the dough from the refrigerator. Roll out two-thirds of the dough on a floured work surface. Line a prepared springform pan with it (bottom and sides). Arrange the apple slices on the dough. Spread the cooled and thickened juice on top and sprinkle with the chopped almonds. Roll out the remaining dough and cover the cake with it. Lightly press the outer edges of the dough lid against the edges of the dough. Tip: The dough for the lid will probably tear easily. There are several ways to apply the dough to the cake in one piece. I personally roll it out to the size of a springform pan, dust it lightly with flour, and then fold in the ends. I then place the dough in the center of the springform pan and unfold it again. It’s always worked so far. Now bake the cake in a preheated oven at 180°C for about 50 minutes. After the baking time is up, remove the cake from the pan while it’s still warm. Carefully mix the powdered sugar with some of the lemon juice (it should be thick by then) and glaze the warm cake with the powdered sugar glaze.