Covered apple pie from the Altmühl Valley

Ingredients for 1 servings:

• 300 g flour
• 200 g margarine
• 100 g sugar
• 1 egg(s)
• 4 apples
• e.g. cinnamon, sugar, nuts or raisins
• e.g. powdered sugar or cake icing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

warm especially good

Quickly knead the flour, margarine, sugar, and egg into a shortcrust pastry. (You can certainly do this by hand, or do as I do: first mix everything with a mixer. This will create small crumbs, which you then knead together by hand.) Refrigerate the dough for at least half an hour. Peel and quarter the apples. Divide the dough into two – not quite equal – portions. Spread the slightly larger portion on the greased cake tin and form a 1-2 cm high edge. Arrange the apple pieces on top. If desired, you can sprinkle cinnamon, sugar, nuts, or raisins over the apples, but you can also omit these. Now roll out the second, smaller half of the dough into a circle and cover the apples with it. Bake the cake for 40-45 minutes at 180°C. If you like, you can dust the cake with powdered sugar or glaze it, but it tastes just as good without. The cake tastes especially good fresh from the oven, as a warm dessert!