John Myers
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Covered Flat Apple Pie
The perfect covered flat apple pie recipe with a picture and simple step-by-step instructions.
for the shortcrust pastry:
- 300 g Flour
- 2 tsp Baking powder
- 1 pinch Salt
- 125 g Cold butter
- 90 g Sugar
- 1 packet Vanilla sugar
- 1 Pc. Egg
for the filling:
- 0,5 packet Custard powder
- 350 g Peeled, cored and thinly sliced apples
- Possibly a packet of vanilla sugar
- 1 Pc. Lemon
Glaze:
- 2 tbsp Rum
- 150 g Powdered sugar
- For the shortcrust pastry, mix the flour and baking powder with a pinch of salt. Add the butter in flakes and sugar and vanilla sugar and grind everything with your fingers (similar to crumble). Then the egg is added. Knead everything quickly with your hands to form a smooth dough. Store wrapped in foil in the refrigerator until further use.
- For the filling, drizzle the apple wedges with lemon juice. Mix with custard powder and possibly vanilla sugar.
- Cut the dough in half and roll out a base and a lid. Roll out the base slightly larger than the springform pan (diameter 26 cm) so that you can pull up an edge (approx. 1 – 2 cm). Line the greased and floured springform pan with the bottom. Prick several times with a fork. Spread the apple filling on top. Place the pastry lid on top and press the edges together.
- Bake in the preheated oven on the middle rack at 175 degrees for about 35 – 40 minutes until golden yellow.
- Then let the cake cool down and cover with a powdered sugar rum glaze. If necessary, add a little more water to the pouring if it is not yet liquid enough.
- For a baking tray measuring 30 x 40 cm, simply double the ingredients. The baking time remains about the same.
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