John Myers
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Baking: Covered Apple Pie
The perfect baking: covered apple pie recipe with a picture and simple step-by-step instructions.
the shortcrust pastry
- 300 g Flour type 550
- 200 g Sugar
- 150 g Butter
- 2 piece Free range eggs
- 1 pinch Salt
the filling
- 750 g Apple wedges
- 750 g Lemon juice
- 0,5 teaspoon Ground cinnamon
- 75 g Raisins
- 50 g Almond sticks
- 50 g Ground almonds
- 100 g Sugar
the cast
- 2 tablespoon Apple or quince jelly
- 100 g Powdered sugar
- 100 g Lemon juice
the shortcrust pastry
- Mix the flour with sugar and salt. Cut the butter into flakes and quickly knead together with the two eggs into a shortcrust pastry with your hands.
- Grease and crumble a dish (26 cm).
- Roll out 2 / 3 of the dough under cling film on a floured surface and line the mold with it. Pull up the edge and prick several times with a fork.
- Now put the mold and the remaining third in a cool place for one to two hours.
the filling
- Steam the apple wedges together with the almonds (pencils and ground), cinnamon, sugar and raisins for about 10 minutes without water. Let the filling cool down.
- Fill the filling into the mold and bake the cake, without the lid, for about 10 minutes at 190 degrees in the preheated oven.
- Roll out the remaining dough as above and cover the apple filling with it. Bake for another 15-20 minutes at 190 degrees, until the dough gets color.
the cast
- Heat and liquefy the jelly and coat the cake with it.
- Mix powdered sugar with lemon juice and distribute it on the cake while it is still warm. Let cool completely in the pan.
- Unfortunately, I don’t have a picture of the cut cake because my daughter took it to the company for her colleagues on her birthday.
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