Covered apple pie

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 60 g sugar
• 1 tsp cream of tartar baking powder
• 1 egg(s)
• Vanilla (Bourbon) to taste
• 1 pinch of salt
• 3 apples
• 50 g raisins
• 1 tbsp almond(s), chopped
• Cinnamon
• Vanilla (Bourbon) to taste
• ½ lemon(s), the juice
• 50 g sugar
• ½ lemon(s), the juice
• powdered sugar

Instructions

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

for a small springform pan (diameter 18cm)

First of all: I’m referring to Bärchenmama’s apple pie recipe, which is delicious and which I “converted” to fit a small springform pan with a diameter of 18 cm! Knead the ingredients for the shortcrust pastry together and wrap them in foil to chill. Meanwhile, wash the apples, peel them, remove the cores, cut them into eighths, and then into pieces. Sauté them in a saucepan with the juice of half a lemon, sugar, raisins, cinnamon, and vanilla for a few minutes, but don’t let them fall apart. Divide the shortcrust pastry into 2/3 and 1/3 pieces, roll each out, and place the larger piece into the buttered springform pan as the base with a rim. Fill with the apple mixture and place the lid on top. Bake at 200°C on the middle rack for about 30 minutes. Mix the lemon juice with the powdered sugar and brush the cake with it.