Covered apple pie

Ingredients for 6 servings:

• 375 g flour
• 200 g butter (or margarine)
• 275 g sugar
• 1 egg(s)
• 3 tbsp lemon juice
• 1 pinch of salt
• 1 kg apples, sour
• 50 g almonds, peeled, whole
• 75 g almonds, ground, raisins n. B.
• ½ tsp cinnamon
• 2 tbsp breadcrumbs
• 60 g powdered sugar
• Water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix flour, fat, 175g sugar, egg, 1 tbsp lemon juice, and salt into a smooth shortcrust pastry. Wrap in cling film and chill for about 2 hours. Meanwhile, wash, peel, quarter, core, and thinly slice the apples. Mix with 1 tbsp lemon juice, whole and ground almonds, raisins, sugar, and cinnamon. Roll out about 2/3 of the shortcrust pastry into a circle approximately 34cm in diameter. Line a 26cm springform pan with the dough and press the pastry up the sides 5 to 6cm. Prick the pastry base several times with a fork and sprinkle evenly with breadcrumbs. Spread the apple mixture on top and fold the edges slightly over the apples. Roll out the remaining pastry into a circle approximately 26cm in diameter and place on top of the apples. Press down firmly all around. Bake in a preheated oven (electric oven: 200°C/gas mark 3) for about 50 minutes. Mix powdered sugar, 1 tablespoon lemon juice, and 1/2 tablespoon hot water until smooth. Spread over the cooled cake.