Covered apple pie

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 100 g sugar, preferably vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 4 apples
• Cinnamon sugar for the apples
• e.g. powdered sugar

Instructions

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

Christmassy with cinnamon, but also tastes good in the other seasons

Mix flour, butter, sugar, egg, and salt into a shortcrust pastry. Let it rest in a cool place and peel the apples. Grate the apples (coarsely) or finely and add cinnamon and (a lot of) sugar to taste. Divide the dough into 2/3 and 1/3. Roll out the larger piece for the base and place it in the tin. Pull the edges up a little so the apple juice doesn’t run out and stays nicely in. Arrange the apples on top. Knead the smaller piece of dough again lightly, adding a little more flour, and roll it out again. Carefully place it on top of the apples so that the cake is nicely covered. Tip: I always place the cake tin on top of the dough and cut around it to create a nice edge. Now bake the cake in a hot oven at around 170°C (top/bottom heat) for 45 minutes, until it turns a light yellow-brown. But less is better than more. In a fan-assisted oven, it goes a little faster, or you can simply turn the temperature down a bit. At the very end (preferably after cooling), sprinkle with powdered sugar.