Apple pie covered

Ingredients for 9 servings:

• 500 g flour (I use half spelt and half wheat flour)
• ½ pack of baking powder
• 100 g powdered sugar
• 250 g butter (not completely cold)
• 3 tbsp quark (low-fat quark)
• 2 tbsp sour cream or sour cream
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• 1 tbsp vinegar (apple cider vinegar)
• 1 ½ kg apples, sour (Elstar, Boskop, Rubinette or similar)
• 2 tbsp lemon juice, squeezed
• 2 tbsp rum
• 2 tbsp sugar
• Cinnamon
• Mix 1 egg yolk with 1 tbsp milk
• powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

juicy, aromatic fullness

For the dough, sift the flour with the baking powder and knead with the other ingredients (up to and including the apple cider vinegar) to form a dough. Wrap in cling film and let rest at room temperature for 1/2 hour. (If kneading the dough in a Kenwood, use the K-hook and only knead briefly.) This dough will be very easy to roll out later! Preheat oven to 170 degrees fan/convection oven and prepare the filling. For the filling, peel the apples, quarter them (remove the core), and slice them into small pieces. Drizzle with lemon juice (they won’t turn brown) and mix with cinnamon, sugar, and rum. Divide the dough into two pieces and roll each out to a thickness of about 0.5 cm. Place one piece on a greased and breadcrumb-dusted baking sheet (I use a slightly deeper one). Spread the apple filling evenly over the dough base and cover with the second sheet of dough. Tip: roll the dough sheets onto a rolling pin and unroll them again over the baking sheet. This makes it easy to transfer the dough to the baking sheet. Pierce the dough several times evenly with a fork and brush with the egg yolk/milk mixture. Bake for about 45 minutes. Once cooled, sprinkle with powdered sugar.