Covered apple pie with icing

Ingredients for 16 servings:

• 300 g flour
• 30 g sugar
• 180 g margarine or butter
• 100 g raisins
• 3 tbsp rum or apple juice (if you like)
• 600 g apples, sour
• 50 ml lemon juice
• 250 g applesauce
• 80 g brown sugar
• 100 g almond(s), chopped
• 1 tsp cinnamon
• 1 pinch of clove(s), ground
• 250 g powdered sugar
• 2 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough: Mix all ingredients and 40ml of cold water with the dough hook of a hand mixer. Transfer the dough to a floured surface and quickly knead with your hands until smooth. Let rest in the refrigerator for about an hour. For the filling: Mix the raisins with rum or apple juice and let it sit for about 30 minutes (I never do this; I don’t find soggy raisins very tasty…). Peel and quarter the apples, remove the cores, and slice the quarters very thinly. Drizzle with lemon juice. Mix together the apple sauce, rock sugar, almonds, and spices, then mix with the apple slices and raisins. Divide the dough in half and roll each out to the size of the tart pan (30 cm – a springform pan works too, of course) – be careful, as the dough is very crumbly. Place one sheet of dough in the greased pan (don’t forget to make a rim). Pour the apple filling on top and cover with the other sheet of dough. Bake in a preheated oven at 200°C (400°F), fan oven at 175°C (350°F) for about 35-50 minutes. (It can be a nice golden brown.) For the glaze: Mix the powdered sugar and lemon juice until stiff and spread over the cake with a palette knife or large knife.