Covered apple pie according to Mama Helmi

Ingredients for 1 servings:

• 375 g flour
• 125 g starch flour
• 1 tsp baking powder
• 1 tbsp, levelled vanilla sugar
• 250 g butter
• 250 g sugar
• 2 eggs
• 1 kg apples, preferably Boskoop
• some lemon juice
• 4 tbsp, heaped rum raisins
• 50 g almonds, chopped
• 2 tbsp sugar
• some rum
• 1 tsp cinnamon powder
• ½ tsp anise powder
• Fat for the mold
• breadcrumbs
• e.g. powdered sugar
• some water or rum

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

for a 28 cm casserole dish

Quickly mix all dough ingredients into a smooth shortcrust pastry and let rest in the refrigerator for at least 30 minutes. In the meantime, peel the apples, cut them into pieces, and drizzle with lemon juice. Mix in the raisins, almonds, sugar, rum, cinnamon, and anise. Divide the dough into about 1/3 for the base and the rest for the top and edges, and roll it out. This works best between two layers of cut-open freezer bags or baking paper. Grease a 28cm baking dish and line the base with the rolled-out pastry. Roll out strips for the edges and line the edges. Seal the joint at the base by carefully pressing the dough. Then sprinkle the base thinly with breadcrumbs and pour the apple mixture on top. Roll out the remaining pastry and carefully place it on top of the apples. Bake at 180°C (top/bottom heat) for about 50-60 minutes. Then mix the powdered sugar with the water or rum and spread it on the still-warm cake. This batter can also be used to make shortbread, cookies, or cake bases. The dough is very fine and crumbly, making it easy to work with.