Apple pie

Ingredients for 1 servings:

• 6 cup(s) apples, chopped
• 100 g raisins, soaked in rum
• 2 tbsp rum
• 2 tbsp lemon juice
• 1 tbsp flour
• ½ cup brown sugar
• 1 tbsp cinnamon, to taste
• 2 cups flour
• ½ tsp salt
• 1 cup(s) vegetable shortening, or lard, or 50:50
• 6 tbsp water
• some powdered sugar, mixed with rum or lemon/orange juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

American recipe with variation, not so sweet, for 6 pieces

Mix the apples with lemon, sugar, cinnamon, rum, raisins, and the tablespoon of flour. Combine the salt and the remaining flour and mix with the fat in a mixer until small crumbs form. Now mix in the water with a fork (!). Don’t overmix, just until everything is kneaded in. Overmixing will make the dough too tough. Divide the dough and roll each half out between sheets of foil to fit the pie dish. Place one half in the dish as the base and pour the filling on top. Cover with the second half of the dough and seal the edges (using a fork or pinching with your fingers). Cut holes or slits in the lid. Bake uncovered in a preheated oven at 175°C for 25 minutes, then uncovered for another 25-30 minutes, until the lid is golden brown. Some juice will usually sizzle from the lid. While still warm, spread with the icing and let cool. Tip: You can also use the lid of a large Jena glass bowl as a pie dish.