Covered apple pie

Ingredients for 1 servings:

• 200 g wheat flour type 405
• 100 g spelt flour type 630
• 120 g sugar
• 200 g butter, cold
• 1 egg(s)
• Fat and flour for the mold
• 6 apples
• ½ lemon(s), juice
• 1 packet of vanilla sugar
• 2 tsp cornstarch
• 3 ½ ladyfingers
• 1 egg yolk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the dough, combine and sift the wheat flour and spelt flour, make a well in the center, and add the sugar and egg. Mix both with a little flour using a fork until a paste forms. Add the butter in small pieces and knead everything into a dough, first using the dough hook of the mixer, then by hand. Chill for one hour. Peel the apples and cut them into small pieces. Mix well with the sugar and a little cinnamon, lemon juice, and cornstarch. Line the bottom of a springform pan with baking paper; grease and flour the edges lightly. Line the bottom of a springform pan with 2/3 of the dough and form a rim. This works best if you press the dough up along the edges with your index fingers. Prick the entire bottom with a fork. Crumble the sponge fingers into very small pieces (e.g., crush them in a freezer bag and then roll them over with a rolling pin), spread them over the dough, and place the apples on top. Roll out the remaining dough into a circle the size of the pan. Cover everything with the pastry lid. Mix an egg yolk with a few drops of water and brush it over the lid. Bake the cake at approximately 180 degrees Celsius (fan oven) for approximately 45 minutes. Tips: First, roll out a third of the pastry for the lid between two sheets of cling film. Then measure to see if it fits. To make the base a little crispier, I bake the cake for about 10 minutes longer with bottom heat, also at 180 degrees Celsius (fan oven). I like organic apples best, such as Wellant, Elstar, or Cox Orange. You can also mix apple varieties. The cake freezes very well in slices. It thaws very well in about 8 minutes in a combo microwave (90 watts, 145 degrees Celsius). It takes longer if you’re making more slices. The oven also works, of course.