Covered apple pie

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 m.-sized egg(s)
• 1 pinch of salt
• 50 g almond(s), grated
• 2 tbsp water
• 8 apples (e.g. Boskoop)
• 100 g cane sugar
• 50 g sugar
• 4 tbsp cornstarch
• 2 lemons (organic), juice and zest
• 1 pinch of nutmeg

Instructions

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

with juicy filling like a pastry chef

Knead the flour, butter, sugar, egg, salt, ground almonds, and water into a shortcrust pastry and refrigerate for at least half an hour. Peel the apples. Grate them into thin slices and drizzle with lemon juice. Add the sugar, cane sugar, cornstarch, lemon zest, and nutmeg to the apples and mix. If desired, add a little cinnamon. Use 2/3 of the dough for the base. Line a greased and floured cake tin (26 cm or four mini fruit tart cases) with the dough, pulling up a raised edge. Fill with the apples. Roll out the remaining third of the dough to form a lid and place it over the apples. Press the edges firmly. Bake the cake at 170 degrees (top/bottom heat) for about 45 minutes. Once cooled, sprinkle with powdered sugar or cover with icing as desired.