Covered apple pie with yeast dough from the tray

Ingredients for 1 servings:

• 170 ml milk, lukewarm
• 70 g sugar
• 1 cube of yeast
• 400 g wheat flour type 405
• 1 egg(s)
• 50 g margarine, soft
• 1 pinch of salt
• 1 ½ kg apples, e.g. Elstar
• 50 g butter flakes
• 50 g cinnamon sugar
• Margarine for the baking tray

Instructions

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

Pour the milk and sugar into a slightly larger container and crumble in the yeast. Then stir and let it rise in a warm place for about 10-15 minutes. Sift the flour into a mixing bowl, add the margarine, egg, a pinch of salt and the milk-sugar-yeast mixture and knead with a dough hook until you have a smooth dough. Then knead by hand for about 2-3 minutes until all dough residue has come away from the bowl. Form the dough into a ball, dust with a little flour and let it rise in a warm place for about 30 minutes. Meanwhile, peel and core the apples and cut each into 8 or 16 pieces, depending on the size of the apples. Lightly grease a baking tray with margarine. The dough should roughly double in size and be nice and soft and elastic. Set aside 1/3 of the dough and roll out the remaining dough evenly to the size of the baking tray and place it on the baking tray. The dough should also be able to be carefully pulled into the corners. Then neatly cover the dough with the apple pieces and sprinkle with a little sugar and cinnamon. Roll out the remaining dough evenly so that it once again takes up the surface of the baking sheet. Fold the dough in half and place it on the apples, then unfold it again. Press the edges down slightly. Tip: When rolling out the dough, add a little flour every now and then so that the dough doesn’t stick to the table and can move freely back and forth. Given the elasticity of the dough, it shouldn’t tear, but this doesn’t matter for the lid. Spread butter flakes on the lid, about 10 cm apart, and sprinkle with sugar and cinnamon if desired. You could also sprinkle chopped almonds on the lid. Bake at preheated 175°C with fan for about 30 minutes. A little longer if necessary, so that the top is nice and golden brown. A little whipped cream goes well with the cake.