Apricot apple pie from the tray

Ingredients for 1 servings:

• 200 ml milk
• 50 g butter
• 375 g wheat flour
• 1 packet of dry yeast
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 egg(s), size M
• 1 ½ kg apples, e.g. Elstar
• 100 g almond sticks
• 100 g raisins
• 4 tbsp apricot jam for apricoting
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

The quantities are based on a 30×40 cm baking sheet. Grease the baking sheet. Heat the milk over low heat and stir in the butter. Combine the flour, yeast, sugar, vanilla sugar, and salt in a mixing bowl. Stir in the egg and the milk-butter mixture. Knead into a smooth dough in about 5 minutes. Cover and let stand in a warm place until it has doubled in size (about 20-30 minutes). Then knead briefly again and roll out on the baking sheet. Peel, quarter, core, and thickly slice the apples. Arrange the apple slices on the dough like roof tiles. Sprinkle with almonds and raisins. Preheat the oven to 200 degrees Celsius. Cover the dough and let rise again until it has doubled in size (about 15 minutes). Place the baking sheet in the oven. Bake for about 25 minutes. To make the apricot jam, puree the jam with water in a small saucepan and bring to a boil while stirring vigorously. Spread it on the still hot cake and let it cool.