Covered apple pie

Ingredients for 1 servings:

• 400 g flour
• 6 tbsp sugar
• 1 ½ tsp cinnamon powder
• 200 g butter, cold in small pieces
• 4 egg yolks
• 8 tbsp cream or milk
• some lemon zest, to taste
• 1.2 kg apples (sour)
• 1 lemon(s), juice
• 150 g brown sugar
• 75 g raisins
• 75 g cranberries, dried (if available, otherwise raisins too)
• 1 tsp cinnamon powder
• 1 pinch of nutmeg
• 1 pinch of clove powder

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 25 minutes

the best I’ve ever eaten!

Mix the flour, sugar, and cinnamon. Add the cold butter and rub it into a crumbly mass with your fingertips. Whisk the egg yolk and cream, mix in the cream, and knead everything into a smooth dough (add milk if it’s too dry). Wrap the apples in cling film and refrigerate for 1 hour. Peel, core, and quarter the apples. Dice half of them and cook with lemon juice, sugar, raisins, and cranberries until soft. Slice the remaining apples. Mix with the hot applesauce and spices, then let cool. Roll out two-thirds of the dough between two sheets of cling film. Place in a deep pie dish, leaving plenty of room to the edge. Prick the base several times with a fork. Spread the filling on top, place the overlapping dough on top, and brush with water. Roll out the remaining dough to the size of a lid and place it on top. Cut out some steam holes. Bake in a preheated oven at 200°C (400°F) on the lowest rack for 40 to 45 minutes until golden brown. Allow to cool in the pan. Tip: Depending on the type of apple, the filling may be quite runny. If this happens, drain some of the liquid.