Covered apple pie

Ingredients for 1 servings:

• 1 egg(s), size M
• ½ vanilla pod(s)
• 1 tsp organic lemon peel, finely grated
• 450 g flour
• 3 tsp cream of tartar baking powder
• 150 g sugar
• Salt
• 300 g butter, cold, in small pieces
• 60 g sultanas
• 6 tbsp brown rum
• 60 g sugar
• ½ tsp cinnamon powder
• 1 tbsp cornstarch
• 1 ½ kg apples (e.g. Elstar)
• 3 tbsp lemon juice

Instructions

Working time approx. 35 minutes; Rest time approx. 7 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 5 minutes

for 12 pieces

1. For the dough, beat the egg and set aside 1 tbsp. Split the vanilla pod lengthwise, scrape out the seeds and mix with the lemon zest, flour, baking powder, sugar and a pinch of salt. Add the butter and remaining egg. Using the dough hook on a food processor (or a hand mixer), quickly knead into a smooth dough. 2. Shape the dough into a smooth log with your hands and divide into 3 portions. Flatten 2 portions. Halve the third portion and form into 2 logs (30 cm long each). Wrap the logs and logs in cling film and chill for 3 hours. For the filling, mix the sultanas with the rum and let stand for 3 hours. 3. Take the dough out of the fridge 10 minutes before rolling out. Grease a 24 cm ø springform pan. Roll out the dough sheets on a floured surface to the size of the pan. Use a palette knife to loosen the dough every now and then while rolling out. 4. Place the springform pan on top of the pastry sheets and cut out the correct diameter. 5. Place one sheet of pastry on a floured cake saver, prick it several times with a fork, and chill. 6. Place the second sheet in the pan and prick it several times with a fork. 7. Place the rolling pins onto the edge of the springform pan. Use your hands to press each piece up to the top edge. 8. For the filling, mix the sugar with the cinnamon and cornstarch. Peel, quarter, core, and thinly slice the apples. Immediately mix with the lemon juice. Drain the sultanas and fold them into the apples along with the sugar mixture. 9. Pour the apple mixture into the springform pan and spread evenly. 10. Place the pastry sheet from the cake saver on top. Carefully press it down around the edges. 11. Brush thinly with the remaining egg. Bake the cake in a preheated oven at 200°C (180°C fan-assisted) on the lowest shelf on the oven shelf for 30 minutes. Reduce the temperature to 180°C (160°C fan-assisted oven) and bake for another 30 minutes. 12. Let the apple pie cool in the pan on a wire rack at room temperature for at least 4 hours. Tip: This pie is best baked the day before. This way, it will be well cooled and nicely set! For 12 slices, each slice contains 502 kcal.