Mario's apple pie with rum

Ingredients for 1 servings:

• 300 g spelt flour type 630
• 50 g wheat semolina, fine
• 50 g butter, soft
• 1 tbsp rum
• 180 ml milk, lukewarm
• 50 g brown cane sugar
• 1 packet of dry yeast
• 5 large apples, sour
• 50 g raisins
• 1 tbsp rum
• 1 packet of vanilla sugar
• 40 g brown cane sugar
• 1 tsp cinnamon
• 50 g butter

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

very tasty, with cinnamon and sugar, sheet cake

Yeast dough: Mix all ingredients with lukewarm milk and softened butter using a mixer (dough hook) for 5 minutes until you have a smooth dough. Let the dough rise in a warm place for 45 minutes. Then roll out the dough on a baking sheet to a thickness of approx. 6 mm. Topping: Wash and core the apples and grate them using a coarse grater. Now mix the grated apples with the raisins, rum and vanilla sugar. Mix the cane sugar with the cinnamon and mix half of this into the apples. Melt the butter and spread it over the rolled out dough with a brush. Now spread the prepared topping evenly over the dough. Spread the remaining sugar and cinnamon mixture on top. Bake the cake at 185 °C (top/bottom heat) for approx. 25 minutes.