Covered mincemeat apple pie

Ingredients for 1 servings:

• 225 g dough (shortcrust pastry), homemade or purchased
• 450 g apples (cooking apples), peeled and sliced
• 225 g fruit filling (mincemeat – in my recipes)
• 2 tbsp brandy or whiskey (depending on taste)
• 2 tbsp apricot jam or apricot marmalade
• 2 tbsp water
• some egg white or milk for brushing
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200°C. Roll out the dough on a floured surface and line a 22 cm round pie dish (or use a springform pan). Reserve any leftover dough. Place half of the apple slices in the dish and cover evenly with the mincemeat. Drizzle with brandy and cover with the remaining apple slices. In a small saucepan, melt the apricot jam or marmalade with the water and spread it over the apples. Roll out the remaining dough and cut into thin strips. Twist the strips around their own axis (spirals) and arrange them over the apples in a lattice pattern. Moisten the ends and press them onto the edges of the dough. Brush the dough with egg white or milk and bake in the preheated oven for about 35 minutes (until the pastry is browned). Serve warm or cold. Tip: Serve with cream or brandy butter.