Covered apple pie

Ingredients for 1 servings:

• 300 g flour
• 2 tsp baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg white
• 1 tbsp milk
• 150 g butter
• 900 g apples, e.g. Pink Lady
• 2 tsp sugar
• 1 tsp cinnamon powder, optional
• 4 tbsp water
• 1 bottle of rum flavoring
• 1 egg yolk
• 2 tbsp milk

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

from a springform pan

Prepare the dough. Knead all ingredients together. Divide the dough in half. Grease the springform pan and line the bottom with one half of the dough. Pre-bake at 160°C (top/bottom heat) for about 10 minutes, then let cool. For the filling, peel the apples and cut them into small pieces (e.g., cubes). Place the apple pieces in a saucepan with the rum flavoring and a little water, optionally adding a little cinnamon. Then, cover the pan and simmer the apples at low heat until they soften. Line the edge of the springform pan with a strip of dough (only as much dough as necessary). Then cover the bottom with the apple filling. Roll out the remaining dough with a little flour so that it takes on the round shape of the springform pan. This will be the “lid” of the cake. Cover the apple filling with the dough sheet. Mix the egg yolk and milk together and brush the dough lid with it. Bake the cake in the oven at 180°C top/bottom heat or 160°C fan-assisted for about 25 minutes.