Apple pie made from yeast dough

Ingredients for 1 servings:

• 200 ml milk (I use oat milk)
• 40 g margarine
• 350 g flour (I used light spelt flour)
• 2 tbsp sugar
• 2 tsp dry yeast
• 1 tsp cinnamon
• 1 pinch of salt
• 5 large apples
• 3 tbsp sugar
• 1 tbsp lemon juice
• 60 g almond(s), grated
• 75 g raisins
• ½ tsp cinnamon
• ¼ tsp clove powder
• 1 tbsp milk (I use oat milk)
• 1 tsp apricot jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

For the yeast dough, heat the milk to lukewarm, add the margarine, and let it melt slowly. In a bowl, mix the flour, sugar, dried yeast, cinnamon, and salt. Add the lukewarm milk-margarine mixture to the flour and knead everything into a smooth dough for about 10 minutes. Cover and let rise for about 1 hour until doubled in size. Grate the unpeeled apples into a bowl. Mix with the sugar and lemon juice, cover, and let stand for 20 minutes. Then drain off any excess fruit juice and mix the grated almonds, raisins, cinnamon, and cloves into the grated apples. Preheat the oven to 200°C (top and bottom heat). Grease a baking pan or sheet pan with soft margarine. Dust the work surface with flour and roll out 2/3 of the yeast dough on a lightly floured surface into a large round. Place the dough in the pan and spread the filling on top. Reserve any excess liquid from the grated apples in the bowl to prevent the cake base from becoming soggy. Roll out the remaining dough thinly on a floured surface and cut into approximately 1 cm wide strips. Arrange the strips of dough in a lattice pattern over the cake, pressing the ends firmly to the edges. Mix the oat milk with the apricot jam and spread it over the dough. Bake the cake in the center of the oven for approximately 30 minutes.